Cheaters Apple Strudel Food

CHEATER'S APPLE STRUDEL

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly dust a working surface with flour. Line a baking sheet with parchment paper.
• On your prepared work surface, join the two sheets of puff pastry by their short edges to make a long rectangle. Brush water along edges and press down gently with fingertips to seal.
• Mix the apple slices, cinnamon, brown sugar, almonds, and butterscotch chips together in a bowl until evenly combined; spoon the mixture onto one of the long edges of the pastry. Fold one side of pastry over the mixture and roll into a long strudel. Make sure to seal at both ends. Brush pastry with melted butter; make two-inch diagonal slits the length of the strudel with a sharp knife. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Sprinkle the sugar over the top of the strudel and return to oven until the pasty is golden brown and flaky, another 15 to 20 minutes.

CARAMELIZED APPLES WITH CHEDDAR STREUSEL

Steps:

• For the streusel: Preheat the oven to 325 degrees F.
• In a bowl, combine flour, butter, brown sugar, pecans, and smoked paprika. Using a pastry cutter, work the ingredients until a rough dough forms; it should resemble large grains. Place streusel on a nonstick baking sheet in an even layer. Sprinkle cheese on top. Bake until toasty, 15 to 20 minutes.
• For the apples: In a medium saute pan over medium-high heat, add sugar and water. Bring to a low boil, occasionally swirling the pan. Cook for about 5 minutes until the sugar begins to caramelize and turn light brown to amber; this is a little tricky and needs to be watched continuously. When light brown, turn off the heat, add the apples and whisky, and light on fire to flambe (this will cook out some of the alcohol). Then, add the butter and turn heat to low. Cook the apples, flipping to coat in the caramel, about 2 to 4 minutes. In the meantime, combine the whipped cream and creme fraiche.
• To assemble: Divide the apples into 8 individual serving dishes or one large one. Top with a dollop of the creme fraiche mixture and some streusel.

APPLE STRUDEL

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, create a slurry by combining 1/4 cup of the apple juice with the cornstarch. Mix until smooth and set aside.
• In a large saucepan over medium heat, cook the apples with the remaining 1 cup apple juice, raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled) and add it to the apple mixture, stirring constantly until smooth and lump free. Simmer for 1 minute more, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover and chill.
• Lay out 1 phyllo sheet on a clean, flat, lightly floured surface. Brush with some melted butter and sprinkle with 1 tablespoon breadcrumbs. Repeat this procedure with two more layers of phyllo, butter and breadcrumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly onto the phyllo surface, leaving a 1/2-inch clean edge on all sides. Roll into a log, folding the edges at each end beneath the log and brush with some melted butter. Carefully place the strudel on the prepared baking sheet, seam-side down. Bake the strudel until golden brown, 15 to 18 minutes. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices. Sprinkle with confectioners' sugar just before serving. Serve plain or with ice cream.

APPLE STRUDEL

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.

DISNEY APPLE STRUDEL WITH VANILLA SAUCE (GERMANY) RECIPE - (4.5/5)

Steps:

• Apple Strudel: Method - Mix together the bread flour, all-purpose flour, and salt in a mixing bowl using the dough hook on a mixer. Then slowly add the egg yolks, oil, and warm water on medium speed until the dough pulls away from the side of the bowl, but slightly sticks to the bottom of the bowl. Remove from the mixing bowl, cover the dough with oil and place in a sealed container. Place the covered dough in the refrigerator overnight. Remove from the refrigerator and gently wipe off the excess oil from the dough. Note : For the best results, place on a clean, lint free towel on the kitchen counter and gently pull the dough with your hands until it appears to be paper thin. The dough should cover the towel and be a rectangular shape. Strudel Filling: Preparation Method - Mix filling thoroughly. Once you have the dough stretched out place 3 tablespoons of the breadcrumbs on the long end of the dough closest to you approximately 3 inches wide. Mix together the sliced apples and the raisins and place on top of the breadcrumbs. Sprinkle the cinnamon sugar on top of the apple mixture. Add the remaining bread crumbs on top of the apple mixture. With a pastry brush, brush the melted butter on the dough that is exposed. Next grabbing the towel with side where the apple mixture is, roll the dough to the other end making sure that the apple mixture is even. Brush the outside of the dough with the melted butter. Then bake in a 400-degree oven for approximately 20-25 minutes or until the dough is golden brown. Let cool at room temperature for 30-40 minutes, then slice with a serrated knife into 4 equal portions. Vanilla Sauce: Method - Combine the egg yolks and sugar in the bowl of a mixer. Beat with a wire whip attachment until thick and light. Scald the milk in a double boiler. Heat the heavy cream in a separate saucepan, then add the milk. With the mixer running on slow speed, very gradually pour the scalded milk into the egg mixture. Pour back into the double boiler. Heat it slowly, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from the double boiler and set in a pan of cold water. Stir in the vanilla. Stir the sauce occasionally as it cools in refrigerator.

APPLE STRUDELS

Steps:

• Preheat oven 425F degrees. Lightly grease two cookie sheets.
• Peel, core, and thinly slice the apples.
• In a saucepan, heat the butter and cook the apples for 2 minutes until lightly golden. Add the orange juice, honey, sugar, and raisins. Stir until the sugar dissolves and the apples are just tender. Set aside and allow to cool completely.
• Place sheet of pastry on a flat surface. Fold in half and make small cuts in the folded edge of the pastry at 3/4 inch intervals. Open the pastry and sprinkle with half of the ground almonds.
• Drain the apple and place half of the apple in the center of the pastry. Brush the edges with egg and fold together, pressing firmly.
• Place the strudel on the cookie sheet, seam side down. Brush with egg and sprinkle with half of the combined sugar and cinnamon.
• Make another strudel with the other sheet of pastry and the remaining apple filling.
• Bake for 20-25 minutes or until the pastry is golden and crisp.

EASY APPLE-PECAN STRUDEL

Steps:

• Heat oven to 375ºF.
• Combine dry pudding mix, nuts, flour, lemon zest and cinnamon in large bowl. Add apples; toss until evenly coated.
• Unfold phyllo sheets; cover with plastic wrap, then a damp towel. Spray 1 phyllo sheet with cooking spray; top with 5 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed.
• Spoon half the apple mixture down one short side of phyllo stack, leaving a 1-inch border. Fold over both long sides of phyllo, then roll up, starting at apple-topped short side. Place, seam side down, on parchment-covered baking sheet. Repeat with remaining phyllo sheets and apple mixture. Brush with butter. Cut diagonal slits in top of each.
• Bake 25 to 30 min. or until golden brown. Cool 5 min. Sprinkle with powdered sugar. Serve warm.