EASY APPLE STRUDEL
This apple strudel recipe is very simple to make, yummy and best of all, inexpensive.
Provided by JESSLUV
Categories Bread Yeast Bread Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 87.9 g, Cholesterol 31.8 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 130.3 mg, Sugar 62.2 g
OKTOBERFEST STRUDELS
My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 strudels (3 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly., In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses., Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients., Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.
Nutrition Facts :
OKTOBERFEST APPLE STRUDEL
Here is a version of Baking Illustrated's Quick Apple Strudel recipe which I used for a friend's annual Fall party. You can add nuts if you would like.
Provided by Mama Cee Jay
Categories Breakfast
Time 40m
Yield 6-8 slices, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees Fahrenheit with rack on the lower to mid level position. Heat raisins and cider in small saucepan over medium heat until simmering. Then remove pan from heat and let stand.
- Melt butter in small pan over medium heat until it foams. Then stir in bread crumbs and brown for about 2 minutes. Remove from heat and cool.
- Peel, quarter and core apples; cut into 1/8" slices. Drain raisins. Combine apples, raisins, bread crumbs, 1/4 cup sugar, cinnamon and lemon juice in large bowl and mix.
- Melt 5 Tbl butter. Line baking pan with parchment paper. Place one phyllo sheet on pan and brush with one Tbl butter and sprinkle with 1 tsp sugar. Repeat with remaining four phyllo sheets. Spoon filling onto middle of phyllo in a long strip. Fold short ends over filling and roll closest end, but not too tightly. Brush top with butter and sprinkle with sugar. Cut four 1" slits on top.
- Bake for 15 minutes or until golden brown. Cool for 40 minutes. Sprinkle with confectioner's sugar, slice and serve.
Nutrition Facts : Calories 299.4, Fat 12.8, SaturatedFat 7.6, Cholesterol 30.5, Sodium 190.8, Carbohydrate 47.5, Fiber 3.5, Sugar 31.9, Protein 2.1
EASY APPLE STRUDEL
My family always loves it when I make this wonderful dessert. Old-fashioned strudel was too fattening and time-consuming, but this revised classic is just as good. It's best served warm from the oven. -Joanie Fuson, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 37g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.
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
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.
OKTOBERFEST STRUDEL WITH MUSTARD SAUCE
This is a great dish with apples, sauerkraut and bratwurst. Depending on how you serve it, it makes a great appetizer as well as an entree. Zaar World Tour 05
Provided by Amis227
Categories Fruit
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- In a large skillet, over medium heat, warm 2 tablespoons butter, and saute onion for 3 minutes or until clear.
- Add diced apple and sauté 3 more minutes.
- Remove from heat, stir in sauerkraut and caraway, mixing well.
- On a large baking sheet, lay out one sheet of phyllo and fold in half lengthways and brush with about 1 tablespoon butter.
- Repeat layering.
- Spread mustard over last layer of phyllo.
- Then spread sauerkraut filling along the long lengthwise side to the center of the dough leaving a 1-1/2 inch border around the edges.
- Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges.
- Place seam-side down on pan; brush top with butter.
- Bake 25-30 minutes or until golden brown.
- MEANWHILE PREPARE MUSTARD SAUCE:.
- In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past.
- Slowly stir in cream and continue stirring to keep lumps from forming.
- Whisk in mustard and heat through.
- TO SERVE:.
- For an appetizer, slice into 8 portions, as an entree, 4. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with the paprika.
Nutrition Facts : Calories 1749.9, Fat 150.8, SaturatedFat 65.9, Cholesterol 390.3, Sodium 3351.7, Carbohydrate 45.6, Fiber 3.2, Sugar 7.5, Protein 52.4
OKTOBERFEST SPINACH STRUDEL
Make and share this Oktoberfest Spinach Strudel recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Simmer onion and parsley in stock until tender; set aside.
- Cook spinach according to package directions. Drain, squeezing out excess liquid.
- Add onion mixture, bread crumbs, egg white, Parmesan, nutmeg and pepper; mix well.
- Place two phyllo sheets on a damp towel on work surface.
- Work quickly so that phyllo does not dry out.
- Spread half of spinach mixture along (about 1-inch inside) narrow edge of phyllo and roll up jelly-roll-style.
- Brush top and sides with skim milk.
- With sharp knife, cut several slits on top to vent steam.
- Place on baking sheet prepared with nonstick spray.
- Cover with another damp towel while repeating process with last two phyllo sheets and remaining spinach mixture.
- Bake at 400 degrees Fahrenheit for 25 to 30 minutes until golden brown.
- Cut each roll into six pieces.
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- 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.
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