STRUDEL STICKS
"I like to prepare these pretty fruit- and coconut-filled pastries ahead and freeze them until needed," relates Louise Holmes of Winchester, Tennessee.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 pastries (10 serving each).
Number Of Ingredients 12
Steps:
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Combine sour cream and egg yolk; add to flour mixture, stirring with a fork to form a soft dough. Divide in half; wrap in plastic. Refrigerate several hours or overnight. , On a floured surface, roll each portion of dough into a 12-in. square. Spread with preserves. Combine crushed wafers and coconut; sprinkle over preserves. , Roll up jelly-roll style; seal seam. Place seam side down on a greased baking sheet. Cut widthwise with a sharp knife three-fourths of the way through dough every 1 in. Beat egg white until foamy; brush over pastry. Place a pecan half on each slice. , Bake at 350° for 25-30 minutes or until golden brown. Combine the confectioner's sugar, vanilla and enough milk to achieve desired consistence; drizzle over pastries.
Nutrition Facts : Calories 241 calories, Fat 13g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 124mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
BLUEBERRY STRUDELS
Provided by Claire Robinson
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil. Lower the heat and simmer 3 to 4 minutes, stirring occasionally. Transfer to a medium bowl and let cool completely.
- Preheat the oven to 400 degrees F. Butter a sheet pan.
- Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel.
- Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each sheet with butter. Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides. Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely. Roll up the phyllo to form a strudel, about 4 by 2 inches. Transfer, seam-side down, to the prepared sheet pan. Brush the top with some butter and sprinkle with sugar. Using a paring knife, cut 2 vents across the top of the strudel. Repeat with the remaining ingredients.
- Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a rack and cool 20 minutes. Serve immediately.
STRUDEL DOUGH
Any filling can be baked inside this easy, basic strudel dough!
Provided by Louise
Categories World Cuisine Recipes European Austrian
Time 45m
Yield 36
Number Of Ingredients 7
Steps:
- In a large bowl, sift together all-purpose flour, baking powder and salt.
- Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
- Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.
- Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.
Nutrition Facts : Calories 49 calories, Carbohydrate 7 g, Cholesterol 15.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 43.3 mg, Sugar 0.4 g
APRICOT STRUDEL STICKS
When I share this recipe, folks often do a double take when they see ice cream in the pastry! The recipe makes 6 dozen, so you have plenty to both keep and share.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour and salt; cut in butter until crumble. Add ice cream, tossing with a fork until a ball forms. Refrigerate overnight., Shape dough into six balls. Lightly sprinkle work surface with confectioners' sugar; roll out each ball into a 13-in. x 8-in. rectangle. Spread apricot filling evenly over dough to within 1/2 in. of edges. Top with raisins and pecans; sprinkle with cinnamon-sugar. Roll up jelly-roll style into a tight roll, starting with a long side; pinch seam to seal., Carefully place on three greased baking sheets. Bake at 350° for 25-30 minutes or until lightly browned. Remove to wire racks to cool completely. Cut each roll into 12 slices; sprinkle cut sides with confectioners' sugar.
Nutrition Facts : Calories 193 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 132mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
STRUDEL STICKS
These take a bit of time to make but are good. They can also be prepared and frozen until ready to use.
Provided by RecipeNut
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- n a bowl, cut butter into flour until mixture resembles coarse crumbs.
- Combine sour cream and egg yolk; add to flour mixture, stirring with a fork to form a soft dough.
- Divide in half; wrap in plastic wrap.
- Refrigerate several hours or overnight.
- On a floured surface, roll each portion of dough into a 12" square.
- Spread with preserves.
- Combine crushed wafers and coconut; sprinkle over preserves.
- Roll up jelly-roll fashion; seal seam.
- Place seam-side down on a greased baking sheet.
- Cut widthwise with a sharp knife 3/4 of the way through dough every 1".
- Beat egg white until foamy; brush over pastry.
- Place a pecan half on each slice.
- Bake at 350°F for 25-30 minutes or until golden brown.
- Combine glaze ingredients; drizzle over pastries.
Nutrition Facts : Calories 219.4, Fat 14.2, SaturatedFat 7.8, Cholesterol 37.6, Sodium 104.7, Carbohydrate 21.1, Fiber 0.9, Sugar 4.6, Protein 2.6
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