Strudel Style Apple Pie Wnuts Raisins Food

APPLE STRUDEL EASY!

Steps:

• Preheat the oven to 375°F
• Beat the egg and water in a small bowl with a fork or whisk.
• Stir sugar cinnamon, lemon juice, salt, nuts, vanilla, and flour together.
• Mix in apples gently.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet lined with parchment. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry. Sprinkle with 1 teaspoon sugar.
• Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes.

CARAMEL APPLE STRUDEL

Steps:

• Preheat oven to 375°. In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely., Unfold puff pastry onto a large sheet of parchment; roll into a 16x12-in. rectangle. Transfer parchment and pastry to a baking sheet, placing a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal, and tuck ends under. , In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping.

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 RAISIN PIE

Steps:

• Mix first 3 ingredients.
• Toss with apples and lemon juice.
• Add raisins.
• Toss again.
• Place in pastry lined pie plate.
• Dot with margarine.
• Cover with top crust.
• Seal and flute edge.
• Cut slits in top.
• Bake at 425 for 50 munutes until browned.

GERMAN APPLE STRUDEL (APFELSTRUDEL)

Steps:

• Combine the flour and salt in a stand-mixer. Using the paddle attachment, add in the water, oil, and vinegar while mixing on low speed until you get a soft dough. Change out the paddle attachment for the dough hook, then knead the dough on medium speed until a soft ball forms.
• Transfer the dough to a clean work surface and knead for 2-3 minutes, until smooth. Slam the dough onto the work surface a few times to enhance gluten development, then shape into a ball and transfer the dough to a lightly oiled bowl, giving the dough a quick torn to lightly coat it in oil on top so it doesn't dry out. Cover the bowl tightly with plastic wrap and let the dough rest for 60-90 minutes.
• When the dough is almost done resting, heat the oven to 375 degrees F. Place the raisins in a bowl of hot water to soak. Peel, core, and slice the apples into thin slices. Mix the sugar and cinnamon together. Cover your kitchen table or large counter space with a clean tablecloth or sheet.
• To stretch the dough, first move it from the bowl to a clean, dry surface and cut it cleanly in half with a bench scraper, pizza cutter, or large knife. Set one half of the dough to the side. Shape the other half of the dough into a ball and roll it out as thin as you can.
• Gently lift the dough and transfer it to the clean, flat surface covered by the tablecloth. Working gently, lift and stretch the dough a little at a time. When you first start, you can use your knuckles (be sure to remove all jewelry first) underneath the dough to stretch it like a pizza with the back of your hands. Continue to stretch the dough by lifting gently from the thicker edges and wafting a little air under the dough as you pull away from the center of the dough. As it thins out, the weight of the dough will mostly hold it in place on the tablecloth while you stretch out one side, then the other, increasing the size of the dough and stretching it thinner and thinner each time. As you lift and gently pull, you will see areas where the dough is thinning out and you will know the dough is thin enough when you are able to see the pattern of the tablecloth through the dough.
• Continue to stretch and pull the dough until it is paper-thin and a large rectangular shape. If there is a thick band of dough around the edges, remove it by gently tearing it away or carefully tug on the band, stretching the dough even a bit further to thin that thick band of dough out.
• Using a your hands (or a very soft pastry brush, although I find that my hands work best), gently spread 1/4 cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins (and walnuts, if using) and half of the cinnamon-sugar mixture.
• Fold the short end of the dough over onto the filling, then fold the sides over as well to create a sort of envelope edge that will keep the filling in place as you roll the strudel. Grab the tablecloth close to the short, filled end of the strudel and lift it, allowing the strudel to roll or fold onto itself. Keep lifting the tablecloth, rolling the strudel into a log, making sure the filling stays tucked inside.
• Carefully transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat with the remaining half of the dough and filling ingredients, reserving 1/4 cup of melted butter. Both strudel should fit side by side on the same baking sheet with space between them. Brush the tops of both strudel with the remaining melted butter.
• Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving.

PUFF PASTRY APPLE AND RAISIN STRUDEL

Steps:

• Position an oven rack in the center of the oven and preheat to 375 degrees F.
• In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Add the raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well. Set aside.
• Lightly dust the counter or work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness.
• Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges. Fold the top half of the puff pastry over and pinch to seal the edges together.
• Brush the entire strudel with the melted butter and then sprinkle with cinnamon and remaining sugar. Using a serrated knife, make 3 diagonal slits across the top of the strudel.
• Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.

PUFF PASTRY APPLE AND RAISIN STRUDEL

Steps:

• Position an oven rack in the center of the oven and preheat to 375 degrees F. In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Add the raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well. Set aside. Lightly dust the counter or work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness. Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges. Fold the top half of the puff pastry over and pinch to seal the edges together. Brush the entire strudel with the melted butter and then sprinkle with cinnamon and remaining sugar. Using a serrated knife, make 3 diagonal slits across the top of the strudel. Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.

STRUDEL STYLE APPLE PIE W/NUTS & RAISINS

Steps:

• 1. Preheat oven to 400 degrees F. Wash, peel and slice apples. This is the dessert I made with $2.00 worth of reduced apples.
• 2. Add sliced apples to large bowl. I add the raisins too so they can plump a bit before going into the oven.
• 3. Add in the lemon juice and continue to mix sliced apples with lemon juice as you slice them. Lemon juice prevents the apples from turning brown.
• 4. Bring pie crust to room temperature to make it easier to unroll. Then, line pie plate with the first pie crust.
• 5. Combine sugar or Truvia, cinnamon, nutmeg and flour in a small bowl. Stir till blended together. Then sprinkle mixture over sliced apples, and add in the walnuts and carefully stir till blended together.
• 6. Pour apple mixture into prepared pie shell. Top with small pats of butter.
• 7. Add the top crust and pinch the bottom and top crust together then crimp edges. Blend the egg with water and brush over top crust, or you may use evaporated milk or heavy whipping cream, by brushing the top, then lightly sprinkle with white sugar crystals. PLACE PIE ON SHALLOW BAKING PAN OR COOKIE SHEET TO CATCH ANY POTENTIAL DRIPS. Place in preheated 375 degree oven, and bake for 20 minutes, then LOWER TEMPERATURE TO 350 degrees and continue to bake an additional 35 to 40 minutes.
• 8. Bake until crust is golden brown. May need to add foil to edge of pie during last half of baking to prevent the edges from over browning. I DID NOT NEED TO USE THIS STEP. ALLOW PIE TO COOL COMPLETELY.
• 9. Slice and serve as desired plain or with ice cream.

APPLE STREUSEL PIE

Steps:

• Preheat oven to 350 degrees F (175 C).
• Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
• Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
• Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.

PECAN APPLE STRUDEL

Steps:

• In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream and salt. Shape the dough into a ball; cover and refrigerate overnight. , For filling, combine bread crumbs and butter. Add apples, sugar, raisins, pecans and cinnamon; set aside. , Preheat oven to 350°. Divide dough into thirds; turn onto a floured surface. Roll each into a 15x12-in. rectangle. Spoon filling evenly onto dough; spread to within 1 in. of edges. Roll up from a long side; pinch seams and ends to seal. , Carefully place each loaf seam side down on an ungreased baking sheet. Bake 55-60 minutes or until lightly browned. Cool completely on wire racks. Dust with confectioners' sugar if desired.

AMAZING APPLE STRUDEL

Steps:

• Preheat oven to 375°F.
• may add raisins or nuts according to taste.
• Roll out 1 box of puff pastry.
• Place peeled sliced apples down center.
• sprinkle with sugar and spices.
• enclose apples and turn pastry seam down.
• place on cookie sheet.
• slit surface to allow steam to escape.
• May brush surface with egg wash.
• Bake until golden, make sure bottom does not burn.
• Tuck ends under and sprinkle with icing sugar when cooled if desired.

APPLE RAISIN STRUDEL

Steps:

• Place the oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Combine the first 7 ingredients in a bowl. Lightly brush one sheet of phyllo pastry with melted butter. Top with another sheet and brush it lightly with butter. Repeat these steps until all the phyllo is used. Place the layered phyllo on a large, parchment paper-lined baking sheet. Spoon on the apple mixture, shaping it into a long narrow rectangle along the bottom of the pastry. Fold over the sides of the pastry, about 2 inches on either side, and then carefully roll the filling into the pastry. Brush the top of the strudel with a little melted butter. Make small, diagonal cuts, about 2 inches apart, into the top of the pastry to make it easier to cut after baking. Bake for 25 to 30 minutes, or until puffed and golden. Allow it to rest for 15 minutes before slicing with a sharp, serrated knife. Dust portions with icing sugar and, if desired, serve with whipped cream. Note: To plump up the raisins before baking, soak them in 1 cup of hot water for 30 minutes. Drain well and they are ready to use. You'll find phyllo pastry in the freezer section. Thaw before using. Recipe Options: Instead of apples, use three ripe pears, halved lengthwise, cored and thinly sliced, Use dried cranberries rather than raisins. And for a sweet crust, sprinkle the top of the strudel with a little granulated sugar just before baking.

APPLE RAISIN STRUDELS

Steps:

• Make the strudels:
• In a small skillet cook the bread crumbs in 1 1/2 tablespoons of the butter over moderate heat, stirring, until they are golden and transfer them to a large bowl. To the bread crumbs add the apples, the granulated sugar, the raisins, and the cinnamon and toss the mixture well. On a work surface arrange an 18-inch-long-piece of wax paper with a long side facing you, cover it with 1 sheet of the phyllo, and brush the phyllo lightly with some of the remaining butter, melted. Layer 5 more sheets of the phyllo over the first sheet in the same manner, brushing each sheet lightly with some of the melted butter, and mound half the apple mixture evenly along the long side facing you, leaving a 2-inch border at each end. Using the wax paper as a guide and rolling away from you, roll up the strudel tightly and, with the seam side down, fold the ends under to enclose the filling. Transfer the strudel carefully to a lightly buttered jelly-roll pan and brush it with some of the remaining melted butter. Make another strudel with the remaining phyllo, melted butter, and apple filling in the same manner and transfer it to the jelly-roll pan. Bake the strudels in the middle of a preheated 375°F. oven for 35 to 45 minutes, or until they are golden, and let them cool to warm in the pan on the rack. The strudels may be made 1 day in advanced and kept covered loosely at room temperature. Reheat the strudels in a preheated 400°F. oven for 15 minutes. Transfer the strudels with slotted spatulas carefully to serving platters and dust them with the confectioners' sugar.
• Make the whipped cream:
• In a chilled bowl with an electric mixer beat the heavy cream with the sour cream, the confectioners' sugar, and the vanilla until the mixture holds soft peaks and transfer it to a serving bowl.
• Serve the strudels warm, sliced diagonally, with the whipped cream.