Mini Apple Strudels Food

MINI VANILLA APPLE STRUDELS RECIPE BY TASTY

Steps:

• Peel and dice apples and put them in a large bowl. Set apple peel aside for decoration, if desired.
• Add lemon juice, sugar, and almonds, and mix.
• Roll out half of the puff pastry until thin, and cut into three even, long slices. Coat the slices with cream.
• Spread half the apple mixture on all three slices, covering three quarters and leaving about an inch (2 ½ cm) empty at the sides.
• Brush all the edges except the bottom one with water.
• Roll the dough over the apple mixture from bottom to top, until you have even rolls. Pinch the sides of the rolls to seal them with dough.
• Cut rolls in the middle and transfer with the closed side down into a greased muffin pan. Repeat with second half of puff pastry and apple mixture until you have 12 strudels.
• Mix vanilla powder with half of the milk described in package, usually 1 ½ cups (355 ml).
• Pour 2-3 tablespoons into each strudel.
• Spread egg wash over strudels.
• Bake at 400˚F(200˚C) for 25-30 minutes, until golden brown.
• Take strudels out of the pan and dust with powdered sugar. The leftover apple peel can be rolled into "roses" for decoration.
• Enjoy!

MINI APPLE STRUDEL

Steps:

• Preheat oven to 200°C Line a baking tray with baking paper.
• Place 1 sheet of puff pastry on workbench. Cut sheet into 3 even strips. Repeat with other sheets. Cut each strip into 3 to create mini squares. Lightly brush edges of pastry with milk.
• Combine apple, almond meal, sugar, sultanas, cinnamon and nutmeg in a bowl. Spread one-quarter of the apple mixture over 1 pastry square, allowing a 3cm border at the edges.
• Place a square of pastry on top and crimp edges with a fork. Slash tops of pastry and brush with milk and sprinkle with sugar Repeat with remaining pastry and apple mixture.
• Bake for 15 to 20 minutes or until pastry is crisp and golden.

EASY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
• Bake in preheated oven for 35 to 40 minutes, or until golden brown.

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.

MINI APPLE STRUDELS

Steps:

• Preheat the oven to 200°C.
• Cut the apple into batons 5cm long and 1cm wide and deep and then toss the batons in the lemon juice.
• Brush won ton wrappers with butter and place a slice of apple on top and roll the wrapper over to seal, then brush with a little more butter and sprinkle with sugar and cinnamon.
• Place the little strudels on a baking paper lined tray and bake for 10 minutes or until crisp and golden.
• Serve with a bowl of whipped cream or custard to dip into.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

MINI APPLE STRUDELS RECIPE BY TASTY

Steps:

• Mix apples with cinnamon, sugar and milk in a bowl.
• Mix flour, sugar and baking powder in a separate mixing bowl. Then, add cold butter and squish, add milk until you form a dough.
• Spread dough and put it in a cupcake baking sheet.
• Fill the cups with the apple filling.
• In a separate bowl, mix together ingredients for crumble topping until well-combined. Then, top strudels with crumble.
• Preheat the oven to 250°F and bake your strudels for 45 minutes.
• Serve warm.

MINI APPLE STRUDELS

Steps:

• Combine the apples, sugar, walnuts, flour and cinnamon. Set aside.
• Spray a baking sheet with cooking spray. 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 buttered flavored cooking spray.
• Fold in half widethwise; spray with flavored spray. Spoon 1/3 cup filling onto phyllo dough (about 2 inches from a short side.) Fold side and edges over filing and roll up. Place seam side down on a baking sheet. Continue same process with remaining dough and filling.
• Cut diagonal slits in tops of studels. Spray strudels with butter-flavored cooking spray. Bake at 350° for 20-22 minutes or until golden brown. Sprinkle with confectioners' sugar if desired.