Blackberry And Apple Strudel Recipes

BLACKBERRY & APPLE PASTIES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Dust a work surface with icing sugar, then unroll the pastry and cut out 4 rounds using a small side plate as a template.
• Combine the apples, sugar and blackberries and put a small pile on each pastry circle. Dampen the edge of the pastry, then fold over to encase the fruit. Pinch and fold the pastry over along one edge to make a pasty shape. Slash each pasty 3 times, lift onto a baking sheet and bake for 20 mins or until puffed and golden. Serve with cream.

BLACKBERRY STRUDEL RECIPE - (5/5)

Steps:

• Heat the oven to 400 degrees. Defrost the puff pastry sheet according to package directions. Butter a large rimmed baking sheet or jellyroll pan. Mix the berries with one-fourth cup sugar, the tapioca and cornstarch. Let them sit for 15 minutes. Roll out the puff pastry to an 18- by 12-inch rectangle on a lightly floured board. Brush the edges with some of the egg white. Spoon the berries lengthwise down the center of the pastry. Pull one side of the pastry sheet up and over the top of the berries and tuck it under the berries inside the other part of the pastry sheet. Pull the other side of the pastry sheet up and over and tuck it under the pastry roll. Press the ends down to seal and tuck under. Brush the entire surface with the remaining egg white. Place in the freezer for 10 minutes to chill. Bake until golden brown, about 30 minutes. Remove the strudel from the oven and cool slightly. Combine the remaining 1 1/2 tablespoons sugar with the vanilla extract. Sprinkle over the surface of the strudel. Serve warm or room temperature. This recipe yields 8 to 10 servings. Each of 10 servings: 95 calories; 1 gram protein; 19 grams carbohydrates; 3 grams fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 17 mg. sodium.

BLACKBERRY AND APPLE STRUDEL

Steps:

• Put the flour into a large bowl. Make a well in the centre and add the sugar, one teaspoon of melted butter and the egg. Add enough water to make a sticky dough and knead for about 10 minutes, until the dough is no longer sticky but has a silky sheen. Brush lightly with the two tablespoons of melted butter and leave to rest for half an hour. Put the apples into a bowl and toss with the sugar and half the breadcrumbs. Add the blackberries and toss. Preheat the oven to 200C/400F/gas mark 6. An easy way to roll out the strudel dough is to do so on a floured cloth or large tea towel, otherwise just generously flour your worktop or table. Roll out the dough from the centre until it is thin. Place the backs of your hands under the dough and carefully lift and stretch and pull it from all sides until it is as thin as tissue paper and almost transparent. You should have a sheet of dough measuring approximately 50 x 80cm. Trim off the edges. Brush the sheet of dough with some of the melted butter, and sprinkle with the remaining breadcrumbs, leaving a couple of centimetres uncovered round the edge. Lay the apples and blackberries on top. Roll up and crimp the edges together. Brush with more melted butter. Transfer to a baking tray and cook in the oven for about 45 minutes, brushing occasionally with melted butter. Serve warm, with icing sugar and creme fraiche.