Coiled Apple Pistachio Strudel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COILED APPLE PISTACHIO STRUDEL



Coiled Apple Pistachio Strudel image

Layers of paper thin dough rolled around a honeyed apple filling form a spiral that's elegant and surprisingly easy to make. Use pie apples, such as Golden Delicious.

Provided by Cecily Parsley

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

8 sheets phyllo pastry
1/4 cup butter, melted
1 tablespoon icing sugar
5 cups finely chopped peeled apples (about 4)
2/3 cup chopped shelled pistachios
3 tablespoons all-purpose flour
3 tablespoons liquid honey
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon ground cardamom

Steps:

  • Move oven rack to bottom third.
  • Preheat oven to 425°.
  • Centre a 9" springform pan on a square of tinfoil. Press foil firmly onto the to side of pan, around the inside. Set aside.
  • FILLING:.
  • in bowl, toss together apples, pistachios, flour, honey, lemon rind, lemon juice, and cardamom.
  • Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towl to prevent drying out. Brush lightly with some of the butter. Top with second phyllo sheet, brush again.
  • Spread one-quarter of the filling in a strip along one long edge of the phyllo, leaving a 1" border at the bottom and sides.
  • Fold short edges up over filling, and roll up firmly; brush lightly with butter.
  • Place roll, seam-side down, around inside edge of prepared pan. Repeat with remaining ingredients to make 3 more rolls, fitting each into pan to make spiral to cover the bottom (inside) of pan.
  • Bake in bottom third of 425° oven for 15 minutes. Reduce heat to 375° and bake until golden brown and crisp; about 50 minutes. Remove from oven.
  • Let cool in pan on rack for 15 minutes. Run knife around edge of strudel to loosen. remove side of springform pan. transfer to cake plate.
  • Sprinkle with icing sugar. Serve .
  • (You can also do a partial make-ahead. Store at room temperature for up tp 4 hours. Reheat in 355° oven for 20 minutes. Sprinkle with icing sugar. Serve.).

Nutrition Facts : Calories 253.2, Fat 11.8, SaturatedFat 4.5, Cholesterol 15.2, Sodium 175.4, Carbohydrate 35.4, Fiber 3.4, Sugar 18.4, Protein 4.1

APPLE STRUDEL



Apple Strudel image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 6 servings

Number Of Ingredients 9

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tablespoons raisins
Confectioners' sugar (optional)

Steps:

  • Heat the oven to 375 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
  • Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.

APPLE STRUDELS



Apple Strudels image

You can substitute another fruit for the apples, such as cherries, pears, or apricots. Posted for ZWT 2006.

Provided by Annisette

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

4 granny smith apples
1 ounce butter
2 tablespoons orange juice
1 tablespoon honey
3 tablespoons sugar
1/2 cup sultana raisin
2 sheets puff pastry
3 tablespoons ground almonds
1 egg, lightly beaten
2 tablespoons soft brown sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven 425F degrees. Lightly grease two cookie sheets.
  • Peel, core, and thinly slice the apples.
  • In a saucepan, heat the butter and cook the apples for 2 minutes until lightly golden. Add the orange juice, honey, sugar, and raisins. Stir until the sugar dissolves and the apples are just tender. Set aside and allow to cool completely.
  • Place sheet of pastry on a flat surface. Fold in half and make small cuts in the folded edge of the pastry at 3/4 inch intervals. Open the pastry and sprinkle with half of the ground almonds.
  • Drain the apple and place half of the apple in the center of the pastry. Brush the edges with egg and fold together, pressing firmly.
  • Place the strudel on the cookie sheet, seam side down. Brush with egg and sprinkle with half of the combined sugar and cinnamon.
  • Make another strudel with the other sheet of pastry and the remaining apple filling.
  • Bake for 20-25 minutes or until the pastry is golden and crisp.

Nutrition Facts : Calories 489.4, Fat 28.1, SaturatedFat 8, Cholesterol 34.1, Sodium 185.1, Carbohydrate 55.6, Fiber 3.3, Sugar 23.6, Protein 6.3

APPLE RAISIN STRUDELS



Apple Raisin Strudels image

Categories     Milk/Cream     Dessert     Bake     Sukkot     Raisin     Apple     Phyllo/Puff Pastry Dough     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 strudels

Number Of Ingredients 14

For the strudels
1/2 cup fine dry bread crumbs
7 1/2 tablespoons unsalted butter
1 1/2 pounds tart apples, such as Granny Smith, peeled, quartered, and sliced thin crosswise
1/3 cup granulated sugar
1/2 cup raisins
1/2 teaspoon cinnamon
twelve 17- by 12-inch sheets of phyllo, stacked between two sheets of wax paper and covered with a dampened kitchen towel
confectioners' sugar for dusting the strudels
For the whipped cream
1 cup well-chilled heavy cream
1/4 cup sour cream
1/4 cup confectioners' sugar
1 teaspoon vanilla

Steps:

  • Make the strudels:
  • In a small skillet cook the bread crumbs in 1 1/2 tablespoons of the butter over moderate heat, stirring, until they are golden and transfer them to a large bowl. To the bread crumbs add the apples, the granulated sugar, the raisins, and the cinnamon and toss the mixture well. On a work surface arrange an 18-inch-long-piece of wax paper with a long side facing you, cover it with 1 sheet of the phyllo, and brush the phyllo lightly with some of the remaining butter, melted. Layer 5 more sheets of the phyllo over the first sheet in the same manner, brushing each sheet lightly with some of the melted butter, and mound half the apple mixture evenly along the long side facing you, leaving a 2-inch border at each end. Using the wax paper as a guide and rolling away from you, roll up the strudel tightly and, with the seam side down, fold the ends under to enclose the filling. Transfer the strudel carefully to a lightly buttered jelly-roll pan and brush it with some of the remaining melted butter. Make another strudel with the remaining phyllo, melted butter, and apple filling in the same manner and transfer it to the jelly-roll pan. Bake the strudels in the middle of a preheated 375°F. oven for 35 to 45 minutes, or until they are golden, and let them cool to warm in the pan on the rack. The strudels may be made 1 day in advanced and kept covered loosely at room temperature. Reheat the strudels in a preheated 400°F. oven for 15 minutes. Transfer the strudels with slotted spatulas carefully to serving platters and dust them with the confectioners' sugar.
  • Make the whipped cream:
  • In a chilled bowl with an electric mixer beat the heavy cream with the sour cream, the confectioners' sugar, and the vanilla until the mixture holds soft peaks and transfer it to a serving bowl.
  • Serve the strudels warm, sliced diagonally, with the whipped cream.

More about "coiled apple pistachio strudel recipes"

APPLE STRUDEL | RICARDO
apple-strudel-ricardo image
With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. In a large bowl, toss the apples with the sugar. Soften in the microwave for 3 minutes, stirring halfway …
From ricardocuisine.com


EASY APPLE STRUDEL - EASY MEALS WITH VIDEO RECIPES BY …
easy-apple-strudel-easy-meals-with-video-recipes-by image
Melt all the butter in a pan over low heat, pour the butter in container and set aside for further uses. In the same pan, add 3 tbsp of the same melted butter, then add the breadcrumbs, cook and stir over high heat until toasted, turn off …
From recipe30.com


THE BEST APPLE STRUDEL - JULIA RECIPES
the-best-apple-strudel-julia image
2019-02-28 Set aside. Preheat the oven to 375 F/ 177 C, middle rack and prepare a large baking sheet lined with parchment paper. Clean, core and grate apples and place them in a large bowl. Mix the apples with all the dry …
From juliarecipes.com


APPLE STRUDEL RECIPE - CHATELAINE.COM
Lightly brush edges of phyllo with a little melted butter. Fold 1 long edge over filling, then fold in both shorter ends to enclose filling. Roll tightly into a log. Place seam side down on an ...
From chatelaine.com


APPLE STRUDELS - PINCH OF NOM
Remove the apple, drain off any excess water and measure out 60g (half a cup) of cooked apple (save the rest for another day!). Mix the mincemeat with the apple and set aside. Take the …
From pinchofnom.com


APPLE STRUDEL - ITALIAN RECIPES BY GIALLOZAFFERANO
How to prepare Apple strudel. To prepare the apple strudel, start by making the dough: Pour the sifted flour and salt 1 into a bowl, then add the egg 2 and water 3. and begin to knead with …
From giallozafferano.com


APPLE STRUDEL - LIDIA
Melt half the butter in a medium-size skillet over medium heat. Add the bread crumbs and toast, stirring constantly, until lightly browned, about 5 minutes. Remove the skillet from the heat and …
From lidiasitaly.com


DUFF - MAMO'S APPLE STRUDEL RECIPE
2021-07-23 Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container. Preheat the oven to 350 degrees F. In a pot, melt the butter …
From duff.com


APPLE & PISTACHIO CHUTNEY | FOODLAND
Step 1 Combine apples, sugar, 1/2 cup (125 mL) water, lemon zest, lemon juice, ginger, salt and cayenne pepper in medium saucepan. Cook over medium heat until apples are softened but …
From foodland.ca


APPLE, PISTACHIO & CHOCOLATE STRUDEL | RECIPES | CUISINART
Directions: Preheat the oven to 190 ̊C / 375 ̊F / gas mark 5. Mix the brown sugar and butter together in the Mini Prep Pro. Then add the egg and mix thoroughly, before adding in the …
From cuisinart.co.uk


7 APPLE STRUDEL RECIPES THAT ARE IRRESISTIBLY FLAKY

From allrecipes.com


COILED APPLE PISTACHIO STRUDEL RECIPES
Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container. Preheat the oven to 350 degrees F. In a pot, melt the butter over very low …
From tfrecipes.com


Related Search