Bavarian Pulled Apple Strudel Gezogene Strudel Recipes

Steps:

• NOTE: I find that rolling out the puff pastry on a lightly floured sheet of parchment paper is ideal. This helps with the rolling of the strudel and for the transferring of the filled strudel onto a baking sheet a breeze! Filling: Peel and remove the core. Slice the apples thinly. NOTE: I invested in an apple peeler, corer, that makes this process so easy to do. I simply attach the apple to the fork, turn the crank and my apple is peeled, cored and sliced thin very quickly! I also drop the prepared apples in a bowl of cold water, with the juice of half a lemon (to prevent browning). If using Clearjel thickener, add it to the sugar and mix together. Add the sugar, lemon juice, golden raisins, boiled apple cider** (if using)and cinnamon to the apples and mix to combine. Set aside. **Boiled cider is a heavily concentrated cider that has been boiled down and reduced to a very thick syrup. I use this to enhance my apple pies, crisps and strudels. It's also a great way to make apple juice, or pour it over pancakes. Gently roll the sheet of puff pastry out to smooth out the fold marks into a rectangular shape. Brush an even layer of melted butter onto the pastry. I "plop" about 3 tablespoons of sour cream right down the center and spread it evenly, leaving at least a 2-inch border all the way around. The apple mixture might become watery, as the apples begin to release their juices. So, use a slotted spoon (or clean hands) to add half of the apple mixture into the center of the pastry sheet-- leaving at least a 2-inch border. Lift up one side of the parchment paper to cover the center filling. Lift up the other side to cover the fruit entirely. Pinch together the long seam and both ends, to seal the pastry. Tuck the ends over the top and gently press to seal. Lift the parchment paper over a parchment lined baking sheet and gently roll the strudel on to the sheet, with the sealed side down. Repeat the process with the second puff pastry sheet. At this point, you can refrigerate the strudel until you are ready to bake it (within a few hours). Preheat the oven to 400°F. Brush the egg wash over each strudel and sprinkle with coarse sugar (if using). Using a sharp knife, make diagonal slices across the top 2-3-inches apart. Bake between 35 to 40 minutes, or until golden brown. Allow to cool on a baking rack, for at least five minutes. The strudel is best served warm or at room temperature, and is best eaten on the day that is is baked. If desired, you can whisk powdered sugar all over the top right before serving. Fresh whipped cream is a lovely garnish, as well.

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.

Steps:

• Preheat oven to 475. Butter a 13X9 baking pan and set aside.
• Place the raisins in a small bowl, add the rum and let soak while you proceed.
• Mix cold water and lemon juice, set aside.
• Peel and core apples, cut into eighths, then cut each eighth crosswise into thin slices, letting them drop into the water and lemon juice mixture; set aside.
• Combine the sugar, lemon zest and cinnamon in a small bowl and set aside.
• Spread the phyllo sheets on a damp cloth. Lightly brush the left half of the top sheet of phyllo with a little of the melted butter and fold in half as if closing a book. Fit into the bottom of the prepared baking pan and brush lightly with more butter. (You can also spray the sheets with butter flavored spray - it still tastes great and you save a lot of fat - very easy too).
• Layer in 5 more sheets of phyllo, buttering, folding and buttering as before. (The phyllo sheets may not fit the bottom of the pan exactly - if too big, tuck under any overhang; if too small, stagger placement so that bottom of pan is covered.).
• Drain the apple slices and pat very dry. Arrange half the slices in the pan on top of the phyllo.
• Sprinkle with half the sugar mixture and half the raisins and rum; then spread with half the creme fraiche.
• Top with four more phyllo sheets, again brushing with butter, folding and brushing again after placing in pan. Make sure the phyllo covers the apples.
• Arrange the remaining apples on top of the phyllo, sprinkle with remaining sugar, rum and raisins.
• Spread the remaining creme fraiche and set aside.
• Bring the cream and rosewater to a simmer in an uncovered small heavy saucepan over low heat, then pour evenly over apples. Finally top with remaining phyllo sheets (about eight), using the same buttering, folding and buttering technique.
• Place the pan of strudel on a baking sheet (to catch any boil over) and slide onto the middle rack.
• Bake uncovered for 10 minutes. Reduce oven temp to 400 and continue baking, uncovered, till bubbling and richly browned. *THE RECIPE DOES NOT SPECIFY A TIME HERE - begin checking after 10 minutes - I baked it about 20-25 minutes after the initial 10. (if it browns too fast, cover with foil).
• remove from the oven and cool 15 minutes.
• Sift confectioner's sugar evenly over the top, cut into large squares and serve at once.

Steps:

• Work the flour, eggs, oil, water, and salt into a dough.
• Divide into three parts.
• Form a ball of each piece, brush each piece of dough with oil and let it rest for 45 min.
• Place a old clean tablecloth on the table, roll out a ball a thin as you can.
• Here comes the tricky part.
• Make sure you are wearing no rings-- go under the dough like you are making your hands into claws with your fingers pointing down at the table and the soft part of your knuckles is what is going to pull the dough toward you.
• You will do this all around in a circle until the dough is paper thin and you can see through it.
• Brush generously with melted butter during this process.
• Trim off the heavy edges.
• Sprinkle on the apples, some sugar, cinnamon to taste, nuts if you like and drizzle a little melted butter over all.
• Now take the tablecloth and fold about 5" over toward the center on each side forming a frame around the dough.
• From the long side, Lift one side of the tablecloth and roll up completely.
• Fold it as long as your pan is.
• Seal edges.
• Gently put rolled strudel into the pan Bake at 350* for about 45-55 min.
• Until golden brown.
• There are other fillings like cheese, cabbage, sweet or sour cherries, raisins/nuts can be added to the apples, even meats have been done with this dough.
• I prefer the apple and cheese myself.

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.

Steps:

• Preheat oven 400' degrees F.
• Spray 15 x 10 x 2 inch jellyroll with cooking spray.
• Coat a large nonstick skillet with cooking spray.
• Place over medium heat until hot.
• Add cabbage& onion; cover, cook 5 min.
• Combine cabbage mixture, apples and raisins in a large bowl.
• Combine sour cream& mustard add to cabbage mixture, stir well.
• Set aside.
• Working with 1 phyllo sheet at a time, brush sheet with butter.
• Placing one on top of the other.
• Spoon cabbage mixture lengthwise down one-third of phyllo stack, leaving a 1 inch border.
• Sprinkle shredded cheese over filling.
• Starting with the longest side, roll up jellyroll fashion, place seam side down, diagonally on jelly roll pan tuck ends under brush with butter.
• Diagonally cut 1/4 inch deep slashes about 2 inches apart across top.
• Bake at 400' degrees F 45 minutes.
• Let stand 10 minutes before serving.

Steps:

• Peel and slice apples, add enough water to just cover the apples add the sugar and bring to the boil until just cooked.
• Drain and cool. Chop the apples into small cubes, add the Fruit Mince and stir in well.
• place on the sheet of puff pastry, making an oblong, similar to an apple strudel, fold the pastry over, brushing the edges with water.
• Turn over. brush with milk and sprinkle the sugar over the top, slash cuts across the top, just cutting the surface of the pastry and bake in a hot oven of 115c for approx 15 t0 20 minutes.
• serve either hot or cold with Cream or Ice Cream.