In A Pinch 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.)

APPLE STRUDEL

Steps:

• Make the dough: Place all the ingredients except for the water, the beaten egg, and the cream into the bowl of a stand mixer with a hook attached. Mix everything together on low speed until well incorporated for about 2 minutes.
• Turn the speed up to medium and start adding the water very slowly. Keep working the dough on medium speed until it becomes very smooth and elastic. Cover the bowl and let the dough rest for 1 hour.
• Make the Filling: Put the raisins in a small bowl and heat the for about 20 seconds in the microwave. Add the rum and let the raisins soak for a while.
• Melt the 1/4 cup butter in a skillet over medium heat and add the bread crumbs. Toss everything together until the bread gets golden and toasted but not brown. Set aside to cool.
• Peel and core the apples. Cut them into very thin slices. Mix the apples in a bowl with the hazelnuts, raisins soaked in rum, cinnamon, toasted bread crumbs, the zest and juice of the lemon, the sugar, and the cold cubed unsalted butter.
• Preheat the oven to 375°. Cover a baking sheet with a lightly buttered piece of parchment paper.
• Once the dough has rested for 1 hour, take it out and place it on a floured big kitchen towel. If you prefer, you can cut the dough into 4 equal pieces and make 4 mini strudels to make it easier. This will make it much easier to roll. Roll the dough out into a very thin rectangular sheet. Put the filling on one of the long edges of the dough and use the towel to lift and roll the dough into a log. Tuck in the ends of the log and transfer to the prepared baking sheet.
• Combine the beaten egg and tablespoon of heavy cream. Brush the top of the strudel with this mixture. Bake the strudel for 45 minutes or until the top becomes nice and golden in color.
• Serve warm with some vanilla ice cream or top with powdered sugar and whipped cream. Enjoy!!

IN A PINCH STRUDEL

Steps:

• WASH YOU HANDS !! SOMEBODY HAD TO SAY IT ! SMILE
• In a small sauce pan add fruit, jelly or preserve and water. simmer until fruit is tender. set aside
• In small mixing bowl, "PUT THAT AWAY" (you don't need a mixer) Now, back to cooking!
• Take your "Prepared pancake mix" (that means you've followed the directions on the box) "NOW" add nutmeg. You can use cinnamon if you want, I don't mind. (smile)
• Pour pancake batter in prepared cake pan. This is the FUN part. Place the fruit mixture on top of the pancake batter. (Make sure every piece has fruit on it) Pour any liquid in pot over fruit.
• I know you are having FUN, "controll yourself" ! We have a little more to do before the finnished product.
• "BREATH" Now, in a seperate bowl, mix your DRY cake mix and Brown sugar. Springle all over the top of dish. Use you fingers, "it will taste better. (see the picture)
• At this point you can even add melted butter on top. I did'nt, I couldn't afford the calories. We All know Butter makes EVERYTHING taste better! Go ahead, if you want. Bake for 30 min. or until center is firm
• ENJOY !!!

MY GRANDMA'S APPLE STRUDEL

Steps:

• 1. Mix apple slices, sugar, 1/2 cup flour and 1 tsp cinnamon for the filling. Set aside.
• 2. Mix the remaining ingredients for pie crust, reserving 1 egg white.
• 3. Divide dough in two pieces.
• 4. Roll out 1/2 of the dough to fit a 10x15 inch jelly roll pan with sides.
• 5. Cover with apple mixture.
• 6. Roll out top crust. Cover with top crust.
• 7. Brush top with egg white.
• 8. Slit crust.
• 9. Bake at 350 for 45-60 min.
• 10. For the icing, mix 1 cup powdered sugar and 1/2 tsp vanilla with enough cream or milk to make a thin frosting.
• 11. Mix well and spread over hot crust.

BLUEBERRY STRUDELS

Steps:

• In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil. Lower the heat and simmer 3 to 4 minutes, stirring occasionally. Transfer to a medium bowl and let cool completely.
• Preheat the oven to 400 degrees F. Butter a sheet pan.
• Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel.
• Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each sheet with butter. Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides. Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely. Roll up the phyllo to form a strudel, about 4 by 2 inches. Transfer, seam-side down, to the prepared sheet pan. Brush the top with some butter and sprinkle with sugar. Using a paring knife, cut 2 vents across the top of the strudel. Repeat with the remaining ingredients.
• Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a rack and cool 20 minutes. Serve immediately.

MAMO'S APPLE STRUDEL

Steps:

• As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.
• Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts.
• Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container.
• Preheat the oven to 350 degrees F.
• In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat.
• On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.
• Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down.
• Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture.
• Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.
• Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with the butter/oil mixture.
• Cut into pieces while still hot so the crust won't break.

MINI STRUDELS 4 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
• Make the blueberry peach strudels: In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
• Make the cranberry orange strudels: In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
• Make the ham and Swiss strudels: Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
• Make the prosciutto asparagus strudels: Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
• Bake the strudels for 30 minutes, until puffed and golden brown.
• Enjoy!