Deliciousapplestrudel Recipes

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.

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:

• To make the dough: Place the flour, egg, soft butter and salt in the bowl of an electric mixer. Mixing with the dough hook on low speed, add enough of the cold water to make a soft dough. Knead the dough in the electric mixer at medium speed until it is smooth and elastic, about 5 minutes. Form the dough into a ball and coat it with oil. Cover and let rest at room temperature for about 1 hour.
• For the filling: To make the coarse bread crumbs, toast slices of white bread in the oven until crisp, about 10 minutes. Break into pieces and place in a food processor. Pulse the processor until the bread resembles large bread crumbs. In a saute pan, over medium heat, saute the bread crumbs in 1/4 cup of the melted butter until they are golden brown. Reserve the sauteed bread crumbs and the remaining melted butter separately. Combine the sliced apples, granulated sugar, raisins, nuts, ground cinnamon and about half of the bread crumbs. Cut the firm butter into chunks and gently toss together with the apple mixture.
• To Assemble: Cover a work surface approximately 4 feet by 4 feet with a clean piece of cloth. The cloth is used to facilitate stretching and rolling the dough. Make sure that the cloth is securely fastened to the table. Dust the cloth lightly with the flour. Place the rested dough in the center of the cloth. Using a rolling pin, roll the dough into a large, thin rectangle. When the dough is as thin as it will go with the rolling pin, it is time to begin stretching and pulling the dough. To stretch and pull the dough, place your hands under the dough, and, using your thumbs and the back of your hand, gently begin pulling and stretching the dough. Pull and stretch the dough until it is a rectangle approximately 3 1/2 feet by 2 1/2 feet. Be very careful when you are pulling and stretching not to tear the dough. After it is pulled to the proper size, let the dough relax on the table for a few minutes. There will be a thick edge around the edges, trim this away. You also want to trim off any parts of the dough that hang over the edges of the table. Place the apple filling next to the long edge of the dough closest to you. Form the filling into a thick log. Brush some of the reserved melted butter generously over the remainder of the dough. Sprinkle the remaining bread crumbs over the dough. Using the cloth to help lift the dough, roll the strudel as you would a jelly roll, starting from the filling side. Place the strudel, seam side down, in a horseshoe shape on a sheet pan lined with parchment paper. Brush the strudel with the last of the melted butter. Bake in a preheated 375 degree F oven for about 35 minutes, Remove the pan from the oven and cool. Slice the the strudel into individual servings and serve either warm or at room temperature.

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.

Steps:

• 1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
• 2. Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work 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. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
• 3. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
• 4. For best results, make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
• 5. For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.
• 6. For a Vanilla Sauce to serve with the strudel, stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for 1 hour. Remove the vanilla bean. Any leftover sauce is delicious over fresh berries or ice cream.
• 7. For Pear and Cranberry Strudel, you can substitute Bosc pears and dried cranberries for the apples and raisins in this recipe.

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.

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.