Phyllo Apple Strudel Purses 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.)

PHYLLO APPLE STRUDEL PURSES

Steps:

• Preheat oven to 375 farenhiet. Line a baking sheet with parchment paper or foil. Combine brown sugar, dried cherries, walnuts and cinnamon in a small bowl. Add apples and stir to evenly coat apples with sugar. Work with one sheet of phyllo at a time and keep remaining sheets covered. Fold phyllo cross-wise then lengthwise into quarters. Scoop one fourth of apple mixture ontu center of folded phyllo. Bring corners and sides of phyllo up into a bundle and pinch tightly at center to hold closed. Place bundle on prepared pan. Immediately brush phyllo with one teaspoon of the butter and sprinkle with 1/2 teaspoon cinnamon sugar. Repeat with remaining apple mixture and three sheets of phyllo. Bake 15 minutes or until phyllo is browned and apple juices begin to sizzle.

PHYLLO APPLE STRUDEL

Steps:

• In a large bowl, combine cinnamon, breadcrumbs, lemon zest, sugar, and diced apple.
• Divide package of phyllo into half (each half makes one strudel).
• Brush each sheet of pastry with melted butter.
• Top with another sheet of pastry and repeat until half of phyllo is used.
• Sprinkle lightly with additional breadcrumbs.
• Divide apple filling in half and spread along length of layered phyllo.
• Roll phyllo loosely over filling to create a roll and place on parchment lined baking sheet.
• Brush generously with butter.
• Repeat with remaining phyllo and apple filling.
• Bake@ 400 for 20 minutes, reduce to 350 and bake for an additional 10 minutes Dust cooled strudels with icing sugar.

APPLE PHYLLO STRUDEL

Steps:

• 1. Preheat the oven to 350 degrees. Combine the apples, dried cranberries, brown sugar and cinnamon in a saucepan and cook for about 10 minutes or until tender. Let stand for 10 minutes to cool.
• 2. Layer 2 sheets of the phyllo on a work surface and spray with nonstick cooking spray; sprinkle with cookie crumbs. Repeat the layers 2 times with the remaining sheets. Spread the apple mixture over the phyllo. Roll the phyllo from the 12-inch side to enclose the filling.
• 3. Place the roll on a baking sheet sprayed with nonstick cooking spray. Bake for 25 minutes. Cool for 10 minutes before slicing to serve. Arrange on serving plates.
• 4. Serve with vanilla yogurt or frozen vanilla yogurt and top with the mint and raspberries. You may also serve with cinnamon cream.