Apple Walnut And Currant Strudel Recipes

APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.
• Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.
• Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.

BRAIDED APPLE WALNUT STRUDEL RECIPE - (4/5)

Steps:

• DIRECTIONS Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a sheet pan with parchment paper. In a small bowl, beat the egg and water together with a fork. In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the apple slices and the walnuts, and toss to coat. Dust your work surface with flour and unfold the puff pastry. Lightly dust the top of the dough with flour and roll out into a 16-by-12-­inch rectangle. Place the dough on the parchment-lined sheet pan. Arrange the coated apples lengthwise, down the center of the dough. Cut slits 1 inch apart along the two sides of the rectangle to within ½ ­inch of the apples. Starting at one end, fold the strips over the apples, alternating sides, to "braid" the dough. Continue to fold the dough strips until the apples are covered completely. Tuck the end strips under and brush the pastry with the egg wash. Sprinkle with coarse sugar. Bake for 35 minutes, or until golden brown, rotating halfway. Remove from the oven. Place the sheet pan on a wire rack and allow to cool for 20 minutes before slicing and enjoying.

APPLE, WALNUT AND CURRANT STRUDEL

Steps:

• Position rack in center of oven and preheat to 400°F. Combine first 5 ingredients in heavy medium skillet over low heat. Cover and cook until apples are just tender, stirring occasionally, about 20 minutes. Uncover and mix in apricot jam. Increase heat to high and boil until juices thicken, stirring frequently, about 3 minutes. Place in freezer and cool 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Cut off about 1/3 of pastry dough, making sheet approximately 6x12 inches. (Save dough piece for another use.) Roll dough out on lightly floured surface to very thin 9x18-inch rectangle. Arrange apple filling lengthwise in center of dough in 12x3-inch log. Press walnuts over filling. Fold short ends of dough over filling. Fold 2 long sides over filling and then roll up to enclose. Arrange strudel on unbuttered baking sheet seam side down.
• Bake strudel 15 minutes. Reduce temperature to 375°F. and bake until deep golden brown, about 25 minutes longer. Immediately slide long spatula under strudel to loosen from baking sheet. Transfer strudel to platter. Let stand 10 minutes. Cut away 1 inch from each end of strudel. Serve warm or at room temperature.