Babas Apple Strudel Wopt Fruits Recipes

MINI APPLE STRUDELS

Steps:

• In a small bowl, combine the apples, sugar, walnuts, flour and cinnamon. Set aside., Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out). Spray with butter-flavored spray., Fold in half widthwise; spray again with butter-flavored spray. Spoon a scant 1/3 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Place seam side down on a baking sheet coated with cooking spray. Repeat., With a sharp knife, cut diagonal slits in tops of strudels. Spray strudels with butter-flavored spray. Bake at 350° for 20-22 minutes or until golden brown. Sprinkle with confectioners' sugar if desired.

BABA'S APPLE STRUDEL W/OPT FRUITS

Steps:

• 1. Peel, core and slice apples 1/8" - 14" thin in bowl, mix varieties together & Put aside. If apples are too thick, you could tear the dough when you roll the strudels. Do not use lemon juice on apples.
• 2. Melt 2 sticks of butter in a small saucepan. Be careful not to brown butter or clarify it.
• 3. In large saucepan, melt lard or crisco.
• 4. Add salt & vinegar
• 5. Add cold milk and vinegar to crisco and salt
• 6. Hand beat egg in separate dish with fork (I use a coffee mug). Gradually add beaten egg to still warm but not hot mixture so you don't cook the egg.
• 7. White warm, add enough flour to make a soft, but not too sticky dough in pot so that you can easily remove it from pot.
• 8. On lightly floured surface, kneed enough flour into dough to make dough so it's not sticky but still very soft.
• 9. Form dough into log and cut into 4 equal parts. Touch raw ends to flour to keep them from sticking and put back in pot while working. Put either lid or plate on top of pot to keep dough warm and moist while working with it.
• 10. Take one part of dough and roll out almost paper thin on lightly floured surface to form an oblong shape, with longer length leading away from you. You want the narrowest length L-R to fit inside your cookie sheet plus 2 inches on each end to fold over dough.
• 11. Brush melted butter on entire surface of dough.
• 12. Starting from the top edge farthest from you, lay the apple slices longways L-R across dough, leaving those 2 inches for folding without apples on both sides. Continue laying apples in rows next to each other as you work your way towards you on the dough. Leave another 3 inches of dough for folding over nearest you.
• 13. Add raisins if used, sparingly around surface of apples. I don't add any more than about 12 raisins in a strudel because raisins have a strong flavor and you don't want them to overtake the apples.
• 14. Add the pinapple or other moist fruits throughout the apples and raisins. You can add more pineapple since it's a milder flavor and it adds sweetness to the strudel...it's all a matter of taste.
• 15. Cover the entire surface heavily with cinnamon and sugar mixture. I use about 1 1/2 cups of the mix for 4 strudels.
• 16. Starting from the top edge farthest from you, begin rolling the strudel towards you, being careful to keep the apples in rows so the strudel keeps it's nice log shape. When you get to the end of the apples, fold the bare long edge over the top of the strudel, Be careful not to tear the dough as you roll it. If it does, you'll just have the apple juices running out onto the cookie sheet, loosing some of the moisture in the strudel. This will be addressed later on in the instructions.
• 17. Carefully lift the strudel onto the greased cookie sheet and drop the long flap of dough. Brush butter on the inside of the flap and use it to glue the flap onto the strudel. Do the same with the 2 inch pieces on each end, dripping the butter into the crevaces as you fold them over. Brush butter over the entire surface of the strudel. You can get 2 on a sheet.
• 18. Continue process until 2 strudels are on a sheet. Put that sheet in the 375 oven for about 25 minutes or until golden.
• 19. You can have the other 2 strudels ready to bake by the time these 2 are baked.
• 20. Immediately upon removing them from the oven, you must use 2 large spatulas to lift them from the sheet and place either on platters or (as I do) on sheets of aluminum foil for freezing. If you allow them to sit even a minute on those sheets, any leaked apple juice will quickly turn into hard candy and your now glued down strudel will be impossible to remove from the sheet. If you want to freeze them, layer the 4 sheets of foil on your cooling rack and place the strudels directly from the oven onto the foil, lifting each one and moving it to another cooling surface. Do not seal them in foil until completely cooled or they will get mushy.
• 21. Continue process untill all 4 are done. You can double this batch but allow another hour if you do.
• 22. Just before serving, sprinkle powdered sugar on the strudel, slice in about 2 inch pieces and serve on either a pretty oblong platter or arrange on a circular plate.
• 23. OPTIONS: chopped pecans or walnuts, other moist or dried fruits chopped in small pieces sparingly.
• 24. NOTE: You can refrigerate for about a week or freeze for weeks, using heavy duty aluminum foil. To reheat, just preheat oven to 400 degrees and carefully unwrap foil and put foil with strudel on cookie sheet in oven for about 20 mins for frozen strudel and 10-15 mins for refrigerated one until the dough is crisped back up. It will taste like you just baked it.

CHEATER'S APPLE STRUDEL

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly dust a working surface with flour. Line a baking sheet with parchment paper.
• On your prepared work surface, join the two sheets of puff pastry by their short edges to make a long rectangle. Brush water along edges and press down gently with fingertips to seal.
• Mix the apple slices, cinnamon, brown sugar, almonds, and butterscotch chips together in a bowl until evenly combined; spoon the mixture onto one of the long edges of the pastry. Fold one side of pastry over the mixture and roll into a long strudel. Make sure to seal at both ends. Brush pastry with melted butter; make two-inch diagonal slits the length of the strudel with a sharp knife. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Sprinkle the sugar over the top of the strudel and return to oven until the pasty is golden brown and flaky, another 15 to 20 minutes.

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.

BAVARIAN STYLE APPLE STRUDEL (APFEL STRUDEL) RECIPE - (4.6/5)

Steps:

• NOTE: I find that rolling out the puff pastry on a lightly floured sheet of parchment paper is ideal. This helps with the rolling of the strudel and for the transferring of the filled strudel onto a baking sheet a breeze! Filling: Peel and remove the core. Slice the apples thinly. NOTE: I invested in an apple peeler, corer, that makes this process so easy to do. I simply attach the apple to the fork, turn the crank and my apple is peeled, cored and sliced thin very quickly! I also drop the prepared apples in a bowl of cold water, with the juice of half a lemon (to prevent browning). If using Clearjel thickener, add it to the sugar and mix together. Add the sugar, lemon juice, golden raisins, boiled apple cider** (if using)and cinnamon to the apples and mix to combine. Set aside. **Boiled cider is a heavily concentrated cider that has been boiled down and reduced to a very thick syrup. I use this to enhance my apple pies, crisps and strudels. It's also a great way to make apple juice, or pour it over pancakes. Gently roll the sheet of puff pastry out to smooth out the fold marks into a rectangular shape. Brush an even layer of melted butter onto the pastry. I "plop" about 3 tablespoons of sour cream right down the center and spread it evenly, leaving at least a 2-inch border all the way around. The apple mixture might become watery, as the apples begin to release their juices. So, use a slotted spoon (or clean hands) to add half of the apple mixture into the center of the pastry sheet-- leaving at least a 2-inch border. Lift up one side of the parchment paper to cover the center filling. Lift up the other side to cover the fruit entirely. Pinch together the long seam and both ends, to seal the pastry. Tuck the ends over the top and gently press to seal. Lift the parchment paper over a parchment lined baking sheet and gently roll the strudel on to the sheet, with the sealed side down. Repeat the process with the second puff pastry sheet. At this point, you can refrigerate the strudel until you are ready to bake it (within a few hours). Preheat the oven to 400°F. Brush the egg wash over each strudel and sprinkle with coarse sugar (if using). Using a sharp knife, make diagonal slices across the top 2-3-inches apart. Bake between 35 to 40 minutes, or until golden brown. Allow to cool on a baking rack, for at least five minutes. The strudel is best served warm or at room temperature, and is best eaten on the day that is is baked. If desired, you can whisk powdered sugar all over the top right before serving. Fresh whipped cream is a lovely garnish, as well.

APPLE BREAD WITH DOUBLE STREUSEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Combine flour, baking soda, cinnamon, and salt in a bowl. Add sugar, oil, eggs, and vanilla extract. Add grated apples and chopped nuts. Mix until combined. Set aside.
• Mix sugar, cinnamon, and flour for the streusel. Cut in butter until little pea-sized balls come together. Place 1/2 of the streusel on the bottom of the pan. Pour in batter; top with remaining streusel.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool on a wire rack for 10 minutes before removing from the pan.

APPLE STRUDEL

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.