Mixed Berry Strudel Food

BERRY-APPLE STRUDEL

Steps:

• Put 3 cups berries in medium saucepan and cook over medium heat, stirring frequently and mashing occasionally, until berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
• Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
• Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook stirring constantly until golden and toasted. This will take about 3 minutes. Let it cool completely.
• Strudel dough
• Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
• Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
• Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally. Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
• Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper).
• Cover your working area with a pastry cloth, dust it with flour and rub it into the fabric. Divide your dough in to two pieces. Put half of the dough in the middle of the cloth and roll it out as much as you can.
• Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough.
• Put it on your work surface. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 12 inches wide and 18 inches long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors if necessary.
• The dough is now ready to be filled.
• Spread 2 tablespoons of the melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread half of the berry filling about 3 inches from the short edge of the dough.
• Fold the short end of the dough onto the filling. Lift the cloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Tuck the ends under the strudel.
• Repeat with the other half of the dough. Brush the tops with the remaining melted butter.
• Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

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.

MIXED BERRY STRUDEL

Steps:

• Thaw phyllo in package if frozen. Unwrap phyllo and cover sheets with a damp tea towel. On a piece of waxed paper slightly larger than the phyllo sheet place the first phyllo sheet. Brush lightly with butter and sprinkle with 2 teaspoons graham cracker crumb. Repeat twice, topped with an unbuttered sheet.
• Starting about 1-inch from the edge, spoon half of the filling in a strip along one long side of phyllo, leaving 2 inches free of filling at each end. Roll, starting at edge nearest filling and tucking in ends. Repeat with remaining ingredients. Place on ungreased baking sheet, seam side down. Brush with melted butter and cut 4 diagonal slits on top of each strudel.
• Bake at 400F for 20-25 minutes or until golden brown. Sprinkle with icing sugar and serve warm or at room temperature.

MIXED-BERRY STREUSEL PIE

Steps:

• For the crust and streusel: Grease 9-inch pie plate. Process flour, graham crackers, and salt in food processor until finely ground. Add butter, cream cheese, and vanilla and pulse until dough forms. Remove 2 cups dough from food processor (leaving remaining dough in bowl of food processor) and turn out onto lightly floured surface. Flatten dough into 6-inch disk and transfer to prepared pie plate. Press dough evenly into pie plate and flute edges. Cover dough with plastic and refrigerate until firm, at least 1 hour or up to 24 hours.
• Add oats and brown sugar to food processor with remaining dough and pulse until mixture resembles coarse meal. Transfer to bowl and use fingers to pinch topping into peanut-sized clumps; cover and refrigerate streusel.
• For the filling: Adjust oven rack to lowest position and heat oven to 350 degrees. Cook 2 cups berries in saucepan over medium-high heat until juicy, about 3 minutes. Stir in sugar and lemon zest and simmer until thickened, about 5 minutes. Let cool 5 minutes, then gently toss cooked berry mixture, remaining berries, and tapioca in large bowl until combined.
• Transfer berry mixture to chilled crust. Scatter oat mixture evenly over pie. Bake pie on rimmed baking sheet until fruit is bubbling around edges and streusel is browned and crisp, 45 to 55 minutes. Cool on rack 30 minutes, then refrigerate until set, at least 2 hours or up to 24 hours. Serve.