Apple Strudel With Rum Recipes

Steps:

• Soak raisins in rum in a small bowl for 30 minutes.
• Preheat oven to 350F and lightly grease a large baking sheet with short sides (such as a jelly roll pan).
• Have your phyllo laid out and covered with a slightly damp towel so it does not dry out.
• Mix sliced apples, raisin mixture, lemon juice, sugar, cinnamon.
• Clear a nice big flat work surface and line with a long sheet of waxed paper to work on (tape it to the counter) (work so the long sides are facing you).
• Lay a sheet of phyllo onto the wax paper and brush with some of the melted butter.
• Sprinkle about 2 tablespoons of the bread crumbs evenly over the butter.
• Place another shet of phyllo on top and repeat 3 times, so that you have 1 more sheet of phyllo left.
• Place the remaining phyllo on top,and this time take your apple mixture and place it in a mound on one of the longer sides of the dough, leaving a border along the edge.
• Untape your wax paper and then use it to carefully roll up the other side of the dough over the filling, folding in the ends and carefully place onto the baking sheet, seams down (remove the wax paper once you have your strudel safely in position on your pan).
• Combine egg and water and brush over the strudel, then sprinkle with nuts.
• Bkae in the middle of the oven for about 30 minutes, or until golden.
• Allow to cool slightly before serving, then dust to taste with powdered sugar.

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Pour rum over raisins and microwave on high for 25 seconds to plump raisins (let sit 10 minutes).
• In a large bowl, combine the apples, lemon juice, cinnamon, sugar, and plumped raisins.
• In a medium bowl, whisk together the oil and egg whites, being sure to mix them well.
• Place 1 sheet of phyllo on work surface and lightly brush with the oil-egg white mixture. Sprinkle 1 tablespoon each of sugar, panko, and almonds, then top with another layer of phyllo and repeat the process four times. Place the last sheet of phyllo on top of the sugar mixture and brush it with the with oil-egg white mixture, but do not top with more sugar, panko, and almonds.
• Place the apple mixture on the lower 1/3 of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling, then fold the side edges over. Continue to roll the stack away from you, until the filling is completely sealed in and the seam is on the bottom.
• Transfer to the lined baking sheet, brush the top with the oil-egg white mixture and sprinkle with 1 more tablespoon of sugar. Place in oven and bake for 30 minutes. Let cool before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat 75g of the sugar and the vanilla seeds in a medium, heavy-based frying pan over a medium-low heat for 5-8 mins, or until golden brown and caramelised. Add the apples, currants, sultanas, allspice, nutmeg and walnuts, then cook for 10 mins or until the apple is tender. Remove the apple mix from the pan with a slotted spoon and cool to room temperature.
• Line two baking trays with baking paper. Place a sheet of filo on one of the trays, then brush lightly with the melted butter. Sprinkle over 1 tsp sugar. Repeat the process until there are 3 layers of filo. Repeat with the remaining sheets of filo on the second tray.
• Divide the apple mix along the shorter edge of both pastry sheets and gently roll into 2 logs, tucking in the ends as you go. Brush with melted butter and sprinkle over 1 tbsp sugar. Can be made up to one day ahead, kept chilled. Bake for 25 mins, or until the pastry is golden brown and crisp. Let cool slightly, then cut each strudel into 6 diagonal slices. Serve two slices each with a dollop of crème fraîche on the side.

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.