Apple Cranberry Strudel German Recipes

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APPLE-CRANBERRY STRUDEL

Bake this delicious apple, cranberry and nuts to make strudel using Progresso® Plain Bread Crumbs - perfect dessert to treat your guests.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 9



Apple-Cranberry Strudel image

Steps:

  • Heat oven to 375°F. Grease 15x10x1-inch baking pan. In medium bowl, combine apples, cranberries, sugar, walnuts, lemon peel and lemon juice; toss to coat.
  • Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on piece of plastic wrap. Brush with butter; sprinkle with 1 tablespoon bread crumbs. Repeat layering with remaining phyllo sheets and butter, sprinkling 1 tablespoon bread crumbs on every other sheet. (Top phyllo sheet should be brushed with butter only).
  • Spoon apple mixture over phyllo stack to within 2 inches of each edge; press lightly. Fold shorter sides of phyllo up over filling. Starting with longer side and using plastic wrap, lift phyllo and carefully roll up jelly-roll fashion. Place, seam side down, in greased pan. Make several crosswise cuts in top of roll. Brush top with any remaining butter.
  • Bake at 375°F. for 20 to 25 minutes or until golden brown. Cool at least 15 minutes before serving. To serve, cut into slices.

Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 18 g

2 apples, chopped (about 2 cups)
1/2 cup fresh or frozen cranberries
1/2 cup sugar
1/2 cup finely chopped walnuts
1 teaspoon grated lemon peel
2 teaspoons lemon juice
8 (17x12-inch) sheets frozen phyllo (filo) pastry, thawed
1/3 to 1/2 cup butter, melted
4 tablespoons Progresso™ Plain Bread Crumbs

APPLE-CRANBERRY STRUDEL (GERMAN)

I made these strudels for my family's annual Oktoberfest 2008, and everyone agreed they are sinfully delicious. I say this because a great deal of butter is used in this recipe. The strudels have a crispy, buttery phyllo dough exterior with a juicy, semi-tart apple filling seasoned with cinnamon, cloves and nutmeg. I use Northern Spy apples for the filling, but they are difficult to find. Macintosh, Courtland or Granny Smith would do just as well. This is definitely one of my favorite comfort foods.

Provided by MarthaStewartWanabe

Categories     Dessert

Time 50m

Yield 6 strudels, 12-18 serving(s)

Number Of Ingredients 12



Apple-Cranberry Strudel (German) image

Steps:

  • Preheat oven to 400°F.
  • In a large bowl, mix together apples, cranberries, lemon rind, sugar, cinnamon, cloves, nutmeg, flour and walnuts; set aside.
  • In a small saucepan, melt 1 1/2 cups butter.
  • In a medium skillet, melt 1/2 cup butter. Stir and cook bread crumbs with butter until lightly browned. Remove from heat.
  • Place one phyllo leaf on a dry kitchen towel and brush with melted butter. Sprinkle with bread crumb mixture.
  • Place a second leaf on top of first phyllo leaf, brush with butter and sprinkle with crumb mixture. Repeat until five leaves have been used.
  • Mound approximately 1 cup of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Do not mound too thick, as the filling will spill out the ends of the phyllo once rolled up.
  • Lift towel, using it to roll leaves over apples in a jelly roll fashion.
  • Carefully place strudel on a large cookie sheet with raised sides, allowing space for five more strudels.
  • Brush top of strudel with butter and sprinkle with bread crumbs.
  • Repeat entire procedure for remaining five strudels.
  • Bake strudels for 20-25 minutes or until lightly browned.
  • Allow to cool for at least two hours. Cut each strudel into halves or thirds and serve.

Nutrition Facts : Calories 489.4, Fat 35.7, SaturatedFat 20.2, Cholesterol 81.3, Sodium 376.3, Carbohydrate 41.2, Fiber 3.1, Sugar 19.9, Protein 4.1

6 cups apples, peeled, sliced, tart (Northern Spy, Macintosh, Courtland or Granny Smith)
1/2 cup cranberries, coarsely chopped
1 tablespoon lemon rind, grated
3/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/4 cup flour
1/2 cup walnuts, finely chopped
8 ounces phyllo pastry sheets, thawed (half of a box, found in the frozen desserts section of your grocery store)
2 cups butter, melted
1 cup breadcrumbs, plain, finely crushed

GERMAN APPLE STRUDEL

This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 2 strudels (8 slices each).

Number Of Ingredients 12



German Apple Strudel image

Steps:

  • Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place, about 30 minutes., Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely., Tape a 30x15-in. sheet of parchment onto a work surface; dust lightly with flour. Divide dough in half; place 1 portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment., Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter., Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan., Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream 2 times while baking. Repeat with remaining ingredients., Using parchment, transfer to a wire rack to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 285 calories, Fat 12g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 61mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

3 cups all-purpose flour
1/2 cup canola oil, divided
3/4 cup warm water (120°)
1 large egg, room temperature, lightly beaten
FILLING:
1-1/2 cups fresh bread crumbs
6 cups chopped peeled apples (about 6 medium)
1/2 cup raisins
1 cup sugar
1-1/2 teaspoons ground cinnamon
1/3 cup butter, melted
3 tablespoons sour cream

APPLE-CRANBERRY PUFF PASTRY STRUDEL SLICES

This is so easy to make! Yield is only estimated, depending on how large you slice the strudel roll. This recipe can easily be doubled to make two rolls, and raisins can be used in place of dried cranberries.

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10



Apple-Cranberry Puff Pastry Strudel Slices image

Steps:

  • Thaw the puff pastry sheet at room temperature for 30 minutes.
  • Place the cranberries in a bowl and pour hot water to cover; let sit until plump (about 20 minutes).
  • Set oven to 375 degrees.
  • Lightly spray a baking sheet with cooking spray.
  • In a small bowl whisk together egg and water; set aside.
  • In a medium bowl combine sugar, flour, cinnamon, sliced apples, cranberrie (or raisins if using) juice from 1/2 lemon and lemon rind; toss to combine; set aside.
  • Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
  • With the short end facing you, spoon apple mixture onto the bottom half of the rectangle to within 1-inch of edges.
  • Starting at the short side roll up in jellyroll fashion.
  • Place seam side down onto baking sheet, then tuck ends under to seal.
  • Brush the roll with egg mixture.
  • Cut several 2-inch slits about 2-inches apart on top.
  • Bake for about 30-35 minutes or until golden.
  • Cool on baking sheet on a wire rack for about 30 minutes (or more, do not slice before the 30 minutes or the filling will spread).
  • Using a sharp serrated knife slice the baked strudel and serve warm sprinkled with confectioners sugar if desired.

Nutrition Facts : Calories 315.5, Fat 16.6, SaturatedFat 4.2, Cholesterol 35.2, Sodium 114.4, Carbohydrate 38.8, Fiber 2.7, Sugar 16.4, Protein 4.4

1 sheet frozen puff pastry
1 large egg, slight beaten
1 tablespoon water
4 tablespoons sugar
1 tablespoon flour
1/2 teaspoon cinnamon (can use more)
2 large granny smith apples (peeled, cored and thinly sliced)
1/3 cup dried cranberries
1/2 lemon, juice of
1 -2 teaspoon lemon zest

APPLE STRUDEL WITH CRANBERRY SAUCE

Categories     Fruit     Dessert     Bake     Thanksgiving     Cranberry     Apple     Kirsch     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 14



Apple Strudel with Cranberry Sauce image

Steps:

  • For Sauce:
  • Combine cranberries, sugar, water and kirsch in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and cook until most of berries burst, about 10 minutes. Cool slightly. Transfer to processor and puree. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
  • For strudel:
  • Combine raisins and kirsch in small bowl. Let stand 1 hour.
  • Preheat oven to 375°F. Combine apples, 1/2 cup crumbs, 1/2 cup plus 2 tablespoons sugar and raisin mixture bowl.
  • Brush large baking sheet with some of melted butter. Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface (cover remaining phyllo with plastic and damp towel). Brush phyllo with melted butter. Sprinkle 1 teaspoon gingersnap crumbs over. Top with second phyllo sheet. Brush with butter; sprinkle with 1 teaspoon gingersnap crumbs. Repeat with remaining phyllo sheet, melted butter and gingersnap crumbs. Spoon apple mixture in 3-inch-wide log along 1 long side of phyllo, leaving 2-inch border at long and short edges. Fold bottom long side over filling, then fold in short sides and roll up jelly roll style. Carefully transfer strudel to prepared baking sheet, seam side down. Brush top of strudel with butter.
  • Bake strudel 15 minutes. Brush with remaining butter. Bake until golden, about 30 minutes. Cool on sheet.
  • Lightly sift powdered sugar over strudel. Cut strudel crosswise into thick slices. Transfer to plates. Spoon sauce around strudel and serve.

Sauce
2 cups fresh or frozen cranberries (about 8 ounces)
1 cup sugar
1 cup water
3 tablespoons kirsch (clear cherry brandy)
Strudel
1/4 cup raisins
1 1/2 tablespoons kirsch (clear cherry brandy)
3 medium Granny Smith apples (about 18 ounces), peeled, cored, cut into 1/3-inch pieces
1/2 cup plus 9 teaspoons gingersnap cookie crumbs
1/2 cup plus 2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted
9 sheets fresh phyllo pastry or frozen, thawed
Powder sugar

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