Pecan And Apple Strudel Recipes

Steps:

• Heat oven to 375ºF.
• Combine dry pudding mix, nuts, flour, lemon zest and cinnamon in large bowl. Add apples; toss until evenly coated.
• Unfold phyllo sheets; cover with plastic wrap, then a damp towel. Spray 1 phyllo sheet with cooking spray; top with 5 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed.
• Spoon half the apple mixture down one short side of phyllo stack, leaving a 1-inch border. Fold over both long sides of phyllo, then roll up, starting at apple-topped short side. Place, seam side down, on parchment-covered baking sheet. Repeat with remaining phyllo sheets and apple mixture. Brush with butter. Cut diagonal slits in top of each.
• Bake 25 to 30 min. or until golden brown. Cool 5 min. Sprinkle with powdered sugar. Serve warm.

Steps:

• Heat oven to 375°F.
• Unfold pastry sheet on lightly floured surface. Spread with cream cheese spread to within 1/2 inch of edges.
• Toss apples with nuts and sugar. Spoon onto half of the pastry sheet; top with butter. Fold pastry sheet in half to enclose filling; press edges together to seal. Transfer to baking sheet sprayed with cooking spray. Whisk egg and water until blended; brush over top of pastry. Cut several slits in pastry to vent.
• Bake 50 to 55 min. or until golden brown.

Steps:

• In a small saute pan over medium heat, toast the pecans until golden in color, about 3 to 4 minutes. Turn off the heat and stir in the raisins and the apple filling. Reserve.
• In a small saucepan over medium heat, add the butter and the sage. When the butter has melted, remove the sage. In a small bowl, combine the sugar and cinnamon and set aside.
• Unwrap the phyllo sheets and cover with a moist towel. Put 1 sheet on a cutting board and brush with the melted butter, put another sheet on top and brush with butter, then put a third sheet on top and brush with butter. *Cook's Note: Set the phyllo aside, covered with a moist towel until ready to use again.
• Cut the phyllo stacks into thirds. Put approximately 1 to 2 tablespoons of apple filling at the tip of the strip closest to you. Fold the phyllo into triangles by repeatedly folding to the right, then up to the left, and repeat until you reach the end of the strip, making sure to keep the shape of a triangle. Repeat with remaining 2 strips of phyllo. Brush the last triangle fold with butter to seal. Brush the tops of triangles with butter and sprinkle with cinnamon sugar.
• Preheat the oven to 450 degrees F.
• Repeat the process until all the filling has been used. Arrange the phyllo triangles on a sheet pan that has been lined with parchment paper, and bake until well browned, about 6 to 8 minutes. Transfer the strudels to a serving platter and serve.

Steps:

• Preheat oven to 325°F.
• Prepare a small deep pan by greasing and dusting with white rice flour.
• Mix all strudel ingredients in a small bowl and set aside.
• In a medium bowl, sieve together all the dry ingredients. (except strudel and apples).
• Add the wet ingredients and mix with a wooden spoon.
• Add the chopped apples and stir to combine.
• Scoop half the batter into the prepared pan.
• then layer half the strudel mixture on top of the batter.
• Add remaining batter and then remaining topping.
• Place in the oven and bake approximately 1 hour, or until a toothpick inserted in the center comes out clean.
• Cool at least 10 minutes before serving. I like it better cooled down to room temperature even more.
• Enjoy!