Crispy Honey Apple Strudel Food

APPLE STRUDEL

Steps:

• In a large skillet, combine the apples, granulated sugar, cinnamon, brandy, raisins, and salt. Cook over medium heat, stirring frequently, until the liquid from the apples dissolves and the apples are soft, 10 to 12 minutes. Stir in the walnuts and set aside to cool.
• Preheat the oven to 350°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
• Wet and wring out a clean dishtowel. Have the melted butter nearby with a brush. Unroll the phyllo and cover it with the plastic wrap from the package (it's usually rolled in a sheet of plastic) or a sheet of wax paper, followed by the damp towel; keep it covered as you work so it doesn't dry out. (Note: if you work quickly, you don't need to be quite as careful about this.)
• Place 1 phyllo sheet on a clean work surface with the long side facing you. Brush the sheet with melted butter. You may find it easier to drizzle a bit of butter on the dough with the brush and then spread it across the dough in gentle strokes. Layer with four additional phyllo sheets, brushing each layer with the melted butter. (You should have a stack of five buttery sheets.)
• Spread half of the panko followed by half of the apple mixture (on top of the panko) in a 3 by 10-inch rectangle about 2 inches from the bottom of the phyllo sheets and about 2 inches from each side. Fold the sides of the phyllo over the filling, then fold the bottom edge of the phyllo over the filling. Roll up jelly-roll style and carefully transfer to the prepared baking sheet, seam side down. Repeat the process with the remaining phyllo sheets and apple filling. Brush the top of the strudels with the remaining butter. With a sharp knife, cut diagonal slits in 2-in intervals through the top layers of the dough just to the filling.
• Bake until the strudels are golden brown, about 30 minutes. Let cool for at least 20 minutes. Transfer the strudels to a cutting board and slice each one into thirds or quarters. Dust with confectioners' sugar, then serve warm or room temperature.
• Note: Readily available baking apples include Granny Smith, Golden Delicious, Fuji, Jonagold, and Honey Crisp. Use a mix of different varieties for best results.
• Note: Phyllo is more forgiving than you think. If it tears, just patch it back together with your fingers.
• Make-Ahead & Freezing Instructions: You can prepare the strudel rolls and refrigerate them for up to 2 hours before baking. You can also wrap the individual rolls in heavy-duty aluminum foil and freeze for a few months; just keep in mind that frozen strudel rolls will take a bit longer to cook. (Leftovers reheat well in a 300°F oven or toaster oven.)

HONEY APPLE STRUDEL

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper. In a mixing bowl, toss apples, lemon juice, honey, cinnamon, salt, apricots or raisins, and bread crumbs. Set aside. Lay 1 sheet of phyllo on lined pan. Brush with evoo and continue layering and brushing remaining phyllo. Scatter apples on phyllo, being sure to leave a ½-inch border. Roll phyllo, starting on the long side, to enclose filling. Tuck seam under. Brush top with evoo and sprinkle with a dusting of cinnamon. Bake at 375°F for 45 minutes or until golden brown. Slice with a serrated knife and drizzle with honey before serving.

CARAMEL APPLE STRUDEL

Steps:

• Preheat oven to 375°. In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely., Unfold puff pastry onto a large sheet of parchment; roll into a 16x12-in. rectangle. Transfer parchment and pastry to a baking sheet, placing a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal, and tuck ends under. , In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping.

CRISPY HONEY-APPLE STRUDEL

Steps:

• In a large skillet, melt butter over medium heat. Add apples, and cook, stirring frequently, for 2 minutes. Add ¾ cup apple juice, cinnamon, and nutmeg. Bring to a boil; reduce heat, and simmer for 8 minutes or until apples are tender.
• In a small bowl, stir together cornstarch and remaining ¼ cup apple juice. Add to apple mixture, and cook, stirring constantly, for 1 minute or until mixture is very thick. Stir in honey. Let cool to room temperature, then cover and refrigerate for at least 1 hour or for up to 3 days.
• Preheat oven to 400°. Line baking sheets with parchment paper.
• On a clean, flat surface, unfold phyllo dough. Stack 5 phyllo sheets on top of each other, spraying each sheet with butter-flavored cooking spray. Spoon 1 cup apple mixture down center of phyllo stacks, leaving a 1-inch border on short sides. Fold short sides over filling; spray with cooking spray. Fold one long side over apple mixture; spray with cooking spray. Fold remaining long side of phyllo sheets over to completely enclose filling; spray with cooking spray. Carefully place strudel, seam side down, on prepared pans. Using a sharp knife, make 1-inch slits into strudel at 1-inch intervals, and spray with cooking spray. Repeat procedure with remaining phyllo sheets, apple mixture, and cooking spray.
• Bake for 12 minutes or until golden brown. Let cool for 15 minutes. Sprinkle with confectioners' sugar, and serve warm.

APPLE CRISP WITH STREUSEL TOPPING

Steps:

• Make the streusel topping and chill, core and slice the apples. In large pot, melt the butter and stir in the sugar and spices. Add all fruit and cook until soft. Stir in flour and vanilla, then cook until thick and pour into 4 (8 by 10-inch) baking dishes. Top with streusel and bake at 350 degrees F until crispy and fruit is bubbling (approx. 40 minutes). Serve warm.
• Mix butter, sugar, and flour together, until crumbly and mealy looking. Add cinnamon, salt, and pecan pieces. Do not over mix. Store in refrigerator. Streusel topping may be doubled for a thicker coating.

PUFF PASTRY APPLE STRUDEL

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add onions and apples; cook and stir until tender, 12-15 minutes. Stir in walnuts, mustard, honey, salt and pepper. Remove from heat; cool slightly., On 2 parchment-lined baking sheets, roll out each pastry into a 14x12-in. rectangle. Place half the onion mixture down the center of each rectangle; top with cheese and bacon., On each long side, cut eight 1-3/4-in.-wide strips. Starting at 1 end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk egg with water; brush over braids. Bake until golden brown, 25-28 minutes. Let stand 5 minutes before cutting.

MINI APPLE STRUDELS

Steps:

• In a small bowl, combine the apples, sugar, walnuts, flour and cinnamon. Set aside., Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out). Spray with butter-flavored spray., Fold in half widthwise; spray again with butter-flavored spray. Spoon a scant 1/3 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Place seam side down on a baking sheet coated with cooking spray. Repeat., With a sharp knife, cut diagonal slits in tops of strudels. Spray strudels with butter-flavored spray. Bake at 350° for 20-22 minutes or until golden brown. Sprinkle with confectioners' sugar if desired.