Elsies Strudel Recipes

EASY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
• Bake in preheated oven for 35 to 40 minutes, or until golden brown.

GERMAN APPLE STRUDEL

Steps:

• Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place, about 30 minutes., Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely., Tape a 30x15-in. sheet of parchment onto a work surface; dust lightly with flour. Divide dough in half; place 1 portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment., Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter., Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan., Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream 2 times while baking. Repeat with remaining ingredients., Using parchment, transfer to a wire rack to cool. Serve warm or at room temperature.

ELSIE'S STRUDEL

Steps:

• Make the Filling: Heat the butter in a large skillet over medium-high heat. Add the cabbage and cook, stirring, until tender. Add the sugar and salt and stir to dissolve. Add the raisins and cook, stirring, to reduce the juices and let them soak into the raisins, about 3 to 4 minutes. Stir in the walnuts and spread on a baking sheet to cool.
• Make the Strudel: Preheat the oven to 375 degrees F.
• Arrange a parchment-lined baking sheet on the counter, so it's horizontal to your body. Place 1 sheet of phyllo on the pan. Using a pastry brush, spatter the phyllo with some of the melted butter; then brush to cover with the butter. Sprinkle with 1/3 of the sugar and 1/3 of the chopped walnuts. Repeat with the 2 remaining sheets of phyllo. Reserve the remaining melted butter and sugar.
• Spoon the cooled cabbage filling 2 inches in from the bottom edge of the phyllo, working from left to right, leaving 2 inches bare at the left and right. Roll up the pastry, lifting the parchment paper, to encase the filling, forming a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with sugar. Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.

JEWISH SCOTTISH STRUDEL

Steps:

• Preheat oven to 350 degrees. Coat a large baking sheet with nonstick vegetable spray.
• In a large bowl, whisk eggs and sugar until thick and pale, about 3 minutes. Stir in oil. Fold in flour. Refrigerate for 1 hour.
• Divide dough into 3 pieces. On a floured board, press 1 piece of dough into a rectangle about 6 by 10 inches. Spread 2 tablespoons preserves over the dough. Sprinkle on 1/3 cup raisins, 1/4 cup currants, and 2 tablespoons nuts. Dust lightly with cinnamon. Roll up as for a jelly roll. Place on prepared baking sheet. Repeat with remaining ingredients.
• Bake in preheated oven 35 minutes. Let cool. Cut into slices 1/2-inch thick.

ELSIE'S APPLE STRUDEL WITH BURNT CARAMEL ICE CREAM

Steps:

• Melt 1/4 cup butter in heavy large skillet over medium heat. Add apples and sauté until tender, about 10 minutes. Add 1/2 cup sugar and salt; stir until sugar is dissolved, about 1 minute. Add raisins and cook until almost all liquid is absorbed, about 2 minutes. Stir in 1/4 cup coarsely chopped walnuts. Spread apple mixture in rimmed baking sheet; cool.
• Line another rimmed baking sheet with parchment paper. Melt remaining 1/2 cup butter. Transfer 1 large phyllo sheet to baking sheet (if using small phyllo, place 2 sheets of phyllo on baking sheet, overlapping slightly). Brush lightly with melted butter. Sprinkle with 2 tablespoons sugar and 3 tablespoons finely chopped walnuts. Repeat with 4 more large phyllo sheets (or 8 more small sheets), melted butter, sugar, and walnuts. Top with remaining phyllo sheet; brush with butter.
• Spoon cooled apple mixture lengthwise down phyllo, starting 3 inches in from 1 long side and leaving 2-inch border at short sides. Using parchment paper as aid, roll up strudel lengthwise. Place strudel, seam side down, on parchment. Tuck in ends to enclose filling. Brush strudel with butter; sprinkle with remaining 1 tablespoon sugar. DO AHEAD Can be made 4 hours ahead. Chill.
• Preheat oven to 375°F. Bake strudel until golden brown, about 40 minutes. Cool 15 minutes. Using serrated knife, cut into 8 slices. Sprinkle strudel with powdered sugar and serve with Burnt caramel ice cream .

FILLED STRUDEL COOKIES

Steps:

• Sift together flour, baking powder, and sugar substitute. Cut in the margarine until mixture resembles a coarse meal. Add yogurt and egg; mix together to form a firm dough. If dough is too sticky, add a little more flour. Refrigerate dough overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough into three pieces. On a clean, floured surface, roll out each piece of dough to 1/8 inch thickness. Spread with the sugarless jam, then sprinkle with the nuts and raisins. Roll the dough up tightly like a jelly roll. Brush each roll with beaten egg, and bake for 10 to 15 minutes. Rolls should be golden brown. While they are still hot, cut on a diagonal into 1 inch thick slices, and let cool.