Phyllo Apple Strudel Food

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 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.

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 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.

CINNAMON APPLE STRUDEL

Steps:

• Preheat oven to 350 degrees. Stack layers of dough brushing each layer with butter before topping with next layer. Brush top layer with butter. In a bowl combine apples, raisins, sugar and cinnamon. Spoon filling down the left longside of phyllo rectangle. Fold top edge down and bottom edge up by about 2 inches to cover filling. Roll dough up along long side to enclose filling. Brush log with butter and sprinkle with cinnamon sugar mixture. Bake for 30 minutes or until golden and puffed.

APPLE STRUDEL BAKLAVA

Steps:

• Mix together apples, brown sugar, lemon juice and zest and apple pie spice. Set aside.
• Brush 9x13 pan with butter. Carefully unfold phyllo dough package. Take one sheet, lay it in pan, brush with melted butter. Repeat four more times.
• Top with apple mixture and sprinkle chopped pecans on top.
• Take the remaining five sheets of phyllo and place on top of apples/pecans, one at a time, brushing each with melted butter.
• Brush top with melted butter and sprinkle with additional apple pie spice. With a very sharp knife, cut the top phyllo sheets into triangles (cutting diagonally across pan).
• Bake at 350 for 30-40 minutes.
• Meanwhile, put sugar, honey and water in saucepan. Over medium heat, bring to a boil while stirring. Turn to low and keep warm.
• Pour warm syrup over apple strudel.
• Serve warm or cold.

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.

MINI APPLE STRUDELS

Steps:

• In a small bowl, combine the apples, sugar, walnuts, flour and cinnamon. 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 butter-flavored spray., Fold in half widthwise; spray again with butter-flavored spray. Spoon a scant 1/3 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Place seam side down on a baking sheet coated with cooking spray. Repeat., With a sharp knife, cut diagonal slits in tops of strudels. Spray strudels with butter-flavored spray. Bake at 350° for 20-22 minutes or until golden brown. Sprinkle with confectioners' sugar if desired.

APPLE-PHYLLO STRUDEL

Steps:

• Heat oven to 350°F. In a 12-inch nonstick pan over medium heat, cook apples with dried fruit, sugar and cinnamon until tender, about 10 minutes. Let cool, reserving liquid for optional sauce. Layer 2 phyllo sheets on top of each other. Coat top of phyllo layer with cooking spray; sprinkle with 1/3 of cookie crumbs. Layer 2 more sheets of phyllo on top, coat with cooking spray, then crumbs; repeat once more. Spread apple mixture on top; roll up from the shorter end. Coat a cookie sheet with cooking spray. Place strudel on sheet and bake 25 minutes or until golden brown. Let cool. Cut into 8 pieces. Place a slice on each plate; top with berries. Optional sauce: Mix yogurt with reserved liquid and drizzle over slices.

EASY APPLE-PECAN STRUDEL

Steps:

• Heat oven to 375ºF.
• Combine dry pudding mix, nuts, flour, lemon zest and cinnamon in large bowl. Add apples; toss until evenly coated.
• Unfold phyllo sheets; cover with plastic wrap, then a damp towel. Spray 1 phyllo sheet with cooking spray; top with 5 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed.
• Spoon half the apple mixture down one short side of phyllo stack, leaving a 1-inch border. Fold over both long sides of phyllo, then roll up, starting at apple-topped short side. Place, seam side down, on parchment-covered baking sheet. Repeat with remaining phyllo sheets and apple mixture. Brush with butter. Cut diagonal slits in top of each.
• Bake 25 to 30 min. or until golden brown. Cool 5 min. Sprinkle with powdered sugar. Serve warm.

EASY APPLE STRUDEL

Steps:

• Preheat oven to 350°. Place raisins, water and extract in a large microwave-save bowl; microwave, uncovered, on high for 1-1/2 minutes. Let stand 5 minutes. Drain. Add apples, 1/3 cup sugar, flour and cinnamon; toss to combine., In a small bowl, mix melted butter and oil; remove 2 teaspoons mixture for brushing top. Place 1 sheet of phyllo dough on a work surface; brush lightly with some of the butter mixture. (Keep remaining remaining phyllo covered with a damp towel to prevent it from drying out.) Layer with 7 additional phyllo sheets, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of 1 long side., Fold the short edges over filling. Roll up jelly-roll style, starting from the side with a 2-in. border. Transfer to a baking sheet coated with cooking spray. Brush with reserved butter mixture; sprinkle with remaining sugar. With a sharp knife, cut diagonal slits in top of strudel., Bake until golden brown, 35-40 minutes. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.

APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.
• Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.
• Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.