Honey Apple Strudel Food

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.

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.

CHEF JOEY'S APPLE STRUDEL

Steps:

• Preheat oven to 425'F.
• Put the currants in the orange juice and let them soak for about 15 minutes. Set aside.
• Grind your almonds. Set aside,.
• Thaw the puff pastry for 40 minutes.
• Heat the vegan margarine in a large saute pan.
• Add the prepared apples to the pan and cook until the apples start to turn golden.
• Drain the currants but save the orange juice. Take 4 tablespoons of the orange juice and add to the apples in the saute pan. Add the honey, Xylitol and soaked currants.
• Continue stirring the apple mixture over medium heat until the Xylitol and honey dissolve and apples are just tender.
• Transfer the mixture to a large bowl and leave to cool completely.
• Once the puff pastry has thawed, lay the sheets out on a counter (all of them) and gently roll with a rolling pin to seal the edges. The kind I use are square and have 2 seams down the middle. They can break, so its good to flatten them a little.
• Sprinkle 1/4 of the ground almonds on one half of each of the pastries.
• Drain the liquid out of the apple mixture.
• Divide the apple mixture on 1/2 of each of the 4 puff pastries. Sprinkle each with 1/4 teaspoons of ground cinnamon and 1 tablespoon of the soft brown sugar.
• Dip a pastry brush into the beaten egg and seal the edges around the apple mixture. Fold the top over and seal firmly, you don't want the apple to seep out.
• Using a pair of scissors, cut slits down the pastry to allow the steam to escape. Brush the top of the strudel with the egg wash.
• You can serve this warm with your favourite ice cream, or serve at room temperature with whipped cream. Or sprinkle with powdered sugar.
• Bon Appetit!

APPLE STRUDEL

Steps:

• Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside.
• Place 1 phyllo leaf on a kitchen towel and brush with melted butter.
• Place a second leaf on top and brush with butter again.
• Repeat until 5 leaves have been used, using about 1/2 cup of butter.
• Cook and stir bread crumbs with 1/4 cup of butter until lightly browned.
• Sprinkle 3/4 cup crumbs on the layered phyllo leaves.
• Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.
• Lift towel, using it to roll leaves over apples, jelly roll fashion.
• Brush top of the strudel with butter and sprinkle with 2 tbsp crumbs.
• Repeat the entire procedure for the second strudel.
• Bake the strudels at 400°F for 20 to 25 minutes, until browned.
• NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.

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.

APPLE STRUDEL

Steps:

• Preheat oven to 180C fan forced.
• Line a baking tray with baking paper.
• Place 1 pastry sheet on a clean surface and spray lightly with cooking spray and then top with another pastry sheet and repeat spraying and layering with remaining pastry sheets to form a stack.
• Cut the pastry stack into 4 equal rectagles and place 1/4 of the apple slices along one of the long sides of one of the pastry rectangles and then top one quarter of the raisins and sprinkle with a little of the cinnamon.
• Fold in the short ends of the pastry and roll up to enclose filling and place on the baking tray and then repeat with remaining pastry rectangles, raisins and a little of the cinnamon.
• Spray the tops of the pastry rolls with cooking spray and sprinkle with the remaining cinnamon and bake for 15 minutes or until the pastry is golden.
• Cut the strudels in half and pour the custard over to serve.