BIRNEN - NUSS STRUDEL - AUSTRIAN PEAR AND WALNUT STRUDEL
A wonderful Austrian pastry, allthough not as famous as it's cousin, the Apple Strudel. To make the dough used to be a difficult process; it needed to be rolled out so thin that you could read a newspaper through it! Luckily, today we have puff pastry available; to make a strudel is easy as pie. Use pecans or hazelnuts instead of walnuts and whatever jam you like. Serve at room temperature, dusted with confectioners sugar and whipping cream on the side.
Provided by gemini08
Categories Dessert
Time 40m
Yield 1 strudel, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cut pears into thin slices, toss with the lemon juice.
- Melt the butter in a skillet, gently saute the bread crumbs until golden, set aside.
- In the same pan, toast the nuts until fragrant, add to the bread crumbs. Add pears and sugar, toss to combine.
- Roll out the puff pastry, spoon the nut mixture on it, keeping a one inch margin. Lightly warm the jam and spoon over the crumb/nut/pear mixture.
- Brush the margins with egg wash, fold the short ends over the filling, then roll up, starting at the long side.
- Carefully lift onto a lined baking sheet, seam side down, brush with egg wash, and with the use of a fork, make several vent holes in the dough.
- Bake in a preheated oven at 400F/200C for @ 20 - 25 minutes until golden.
- Dust with confectioners sugar and serve warm.
Nutrition Facts : Calories 320.8, Fat 16.9, SaturatedFat 4.5, Cholesterol 27.1, Sodium 153.1, Carbohydrate 39.9, Fiber 3.8, Sugar 17.8, Protein 4.6
PUMPKIN (OR BUTTERNUT SQUASH) AND WALNUT STRUDEL
These have a Jewish celabratory origin. They are called "Rodantia's", which means Rose. This is an extremely simple and versatile recipe, as you can adapt it to any taste - even savory. Prep time does not include overnight straining or squash baking.
Provided by Lisa Pizza
Categories Dessert
Time 40m
Yield 12 pastries
Number Of Ingredients 7
Steps:
- If using butternut squash, pierce flesh and bake in 400 degree oven for 1 1/2 hours.
- Whether using pumpkin or squash, you will need to place it in a strainer overnight to allow excess moisture to drain.
- Put all ingredients in a bowl, except dough and butter.
- Season to taste with more of any of the ingredients.
- Cut phyllo sheets to 6 inch by 12 inch pieces.
- Keep covered with a damp towel.
- Place one piece on worksurface and brush with butter.
- Place another sheet on top and brush again.
- Spoon the pumpkin/squash filling in a 1/2 inch line, lengthwise, leaving 1/2 inch of dough on three sides.
- Fold the ends of dough over the ends of the filling.
- Fold the small piece of long edge over the length of the filling and'loosely' roll to wrap filling in remaining 5 inches of dough.
- Now, coil the rope to make a'rose'.
- See photo-.
- Place on parchment lined baking sheet and brush with butter.
- Bake in 400 F degree oven for approx 20 minutes, until golden and crispy.
- Optional- sprinkle tops with cinnamon and/or sugar.
Nutrition Facts : Calories 285, Fat 13.7, SaturatedFat 5.9, Cholesterol 20.3, Sodium 328.4, Carbohydrate 36.9, Fiber 1.8, Sugar 9.1, Protein 4.4
APPLE STRUDEL
Our easy apple strudel recipe is a warming autumnal pudding, full of fruit and spices. Serve up golden brown slices filled with caramelised apple and walnut
Provided by James Martin
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat 75g of the sugar and the vanilla seeds in a medium, heavy-based frying pan over a medium-low heat for 5-8 mins, or until golden brown and caramelised. Add the apples, currants, sultanas, allspice, nutmeg and walnuts, then cook for 10 mins or until the apple is tender. Remove the apple mix from the pan with a slotted spoon and cool to room temperature.
- Line two baking trays with baking paper. Place a sheet of filo on one of the trays, then brush lightly with the melted butter. Sprinkle over 1 tsp sugar. Repeat the process until there are 3 layers of filo. Repeat with the remaining sheets of filo on the second tray.
- Divide the apple mix along the shorter edge of both pastry sheets and gently roll into 2 logs, tucking in the ends as you go. Brush with melted butter and sprinkle over 1 tbsp sugar. Can be made up to one day ahead, kept chilled. Bake for 25 mins, or until the pastry is golden brown and crisp. Let cool slightly, then cut each strudel into 6 diagonal slices. Serve two slices each with a dollop of crème fraîche on the side.
Nutrition Facts : Calories 484 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 35 grams sugar, Protein 5 grams protein, Sodium 0.74 milligram of sodium
BOILED WALNUT STRUDEL
A great recipe from Saveur. Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
Provided by Ceezie
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For the filling: Put raisins and wine into a small bowl and set aside to macerate for 30 minutes. Melt butter in a medium skillet over medium heat. Add walnuts and bread crumbs and cook, stirring often, until bread crumbs are golden, 3-5 minutes. Add raisins and wine, lemon juice, sugar, and salt and cook, stirring often, until filling sticks together when pressed with back of spoon, about 1 minute. Set aside to cool.
- For the dough: Put milk, oil, and vanilla into a small bowl and set aside. Sift flour, sugar, and baking powder together into a large bowl. Stir in egg yolk; add milk mixture and stir until dough comes together. Turn dough out onto a clean surface and knead until smooth, 8-10 minutes. Divide dough in half and shape each piece into a rectangle. Lay out 2 large sheets of parchment paper on a clean surface and put dough rectangle in center of each with long sides of dough running parallel to long edges of parchment. Roll out dough to 9" × 11" rectangles.
- Bring a large wide pot of water to a boil over high heat, then reduce heat to medium-low to maintain a gentle simmer. Meanwhile, position 1 piece of parchment with a long edge horizontal to edge of work surface. Spread half the filling down center of dough, leaving a 1" border on each end. Grab edge of parchment closest to you with both hands and lift up and over filling, folding dough onto filling only, then peel parchment away from dough. Turn parchment around so that opposite side is closest to you. Brush edge of dough closest to you with egg white, then fold edge over so that dough edges overlap slightly. Brush 1 of the short ends of dough with egg white and fold edge over by 1" to seal end. Gently press out any air pockets along length of stuffed dough, then brush other short end of dough with egg white and fold edge over by 1" to seal end. Transfer stuffed dough to center of a large piece of double-layer cheesecloth, peel off parchment, snugly wrap, and tie off ends with kitchen twine. Repeat process with remaining dough and filling.
- Transfer stuffed dough to simmering water, partially cover pot, and cook, turning dough after 20 minutes, until tender, about 45 minutes. Carefully transfer strudel to a kitchen towel and remove cheesecloth. Put strudel on a cutting board, trim off 1" from ends, then cut strudel crosswise into 1"-thick slices. Arrange 3 slices, cut side up, on each of 6 plates and dust each with cocoa and confectioners' sugar.
Nutrition Facts : Calories 774.9, Fat 44.9, SaturatedFat 13.7, Cholesterol 74.2, Sodium 266.5, Carbohydrate 82, Fiber 5.7, Sugar 30.3, Protein 14.3
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