Fruit Strudel Recipes

BLUEBERRY STRUDELS

Steps:

• In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil. Lower the heat and simmer 3 to 4 minutes, stirring occasionally. Transfer to a medium bowl and let cool completely.
• Preheat the oven to 400 degrees F. Butter a sheet pan.
• Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel.
• Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each sheet with butter. Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides. Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely. Roll up the phyllo to form a strudel, about 4 by 2 inches. Transfer, seam-side down, to the prepared sheet pan. Brush the top with some butter and sprinkle with sugar. Using a paring knife, cut 2 vents across the top of the strudel. Repeat with the remaining ingredients.
• Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a rack and cool 20 minutes. Serve immediately.

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.

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.

FRUIT STRUDEL

Steps:

• Preheat oven to 350º.
• Put the flour, sour cream and butter in a large zip lock bag. Mix until combined. Let sit in the refrigerator overnight, or put in the freezer for 1 ½ hours.
• After the dough is well chilled, divide into four parts.
• Flour work surface.
• Take one part and roll into a fat snake like shape with hands.
• Then with a rolling pin, roll into a rectangle about 1/8 inch thick.
• Spread jam evenly onto dough, leaving an small edge without jam.
• Roll up like a jelly roll.
• Press seams together and seal.
• Lay seam side down on a cookie sheet.
• With a sharp knife, cut slits across the strudel in a diagonal pattern.
• Bake for 20-25 minutes.
• To make icing, combine the powdered sugar and milk. You want it to be thick.
• While strudel is still warm, drizzle powdered sugar mixture over strudel.
• Cut into bite size servings to serve.
• Feel free to add nuts with the jam.

QUICK APPLE AND PECAN STRUDEL WITH CINNAMON

Steps:

• Preheat the oven to 180°C/350°F/gas 4.
• Peel and slice the apples thinly, and put them in a bowl of cold water with a little lemon juice to stop them going brown. Melt the butter in a small saucepan over a low heat and keep warm.
• Carefully cut the filo pasty into 30 x 50cm sheets with a knife. Mix the pecans, cinnamon and dark muscovado sugar together.
• Lay the first sheet of filo pasty on a clean tea towel on your work surface and brush with melted butter. Sprinkle over a third of the pecan mixture. Lay another sheet of filo pastry on top, brush with butter and sprinkle again with a third of the pecan mixture. Repeat with the third sheet and top everything with the fourth sheet.
• Drain your apples well and toss with the caster sugar and drained cranberries. Spread them out along one edge of the top sheet of filo pastry. Brush the opposite edge with a little water. Starting at the edge with the apple mixture on, gently lift the edge of the tea towel and use it to help you roll the pastry up lengthways like a Swiss roll - the apples will end up at the centre. Once it's all rolled up, press your strudel together gently.
• Place it on a baking try and bake in the preheated oven for about 20 minutes or until golden brown. Serve with some good vanilla ice cream.
• Try making the strudel with a little ground ginger and cloves for a lovely twist.

RUSSIAN STYLE MIXED/DRIED FRUIT STRUDEL

Steps:

• Put the flour in the bowl of an electric mixer. On slow, mix in the butter until it looks like very coarse meal. Mix in the sour cream until it masses together to form a dough. Pat into a rectangle, wrap in plastic and refrigerate for 1 hour or overnight.
• Filling:
• Coarsely chop the prunes. In a small saucepan, cover the prunes with the prune juice and sugar. Bring to a simmer for 3 minutes. Place in a food processor with the vanilla and puree to a paste. Mix in the raisins, cherries and walnuts. Refrigerate for 1 hour. Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough out into a square 16 by16 inches. Place the filling in a log running along the bottom and roll up. Pinch the ends closed. Place on a parchment lined cookie sheet, seam side down. Mix the egg and water together to form a wash and paint the strudel. Bake for 30 minutes until crisp and golden. Let cool on a rack, then slice into 1 inch pieces.
• This was my Grandma Bessie's baking specialty. I haven't had this since she died but my brothers and I talk of it often, trying to re-construct what was in it. I re-discovered it at the Golden Key in Brighton Beach. Can be made on a rainy day with items in the pantry

EASY APPLE STRUDEL

Steps:

• Preheat the oven to 190C/375F/Gas 5.
• Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well.
• Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper.
• Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet.
• Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help.
• Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot.

MIXED FRUIT STRUDEL

Steps:

• 1. Heat oven to 375 degrees F. In a small bowl, combine mixed fruit and brandy or juice; microwave 30 seconds. Let stand 10 minutes. 2. In a large bowl, combine apples, pear, flour, lemon zest, cinnamon and dried fruit with any remaining liquid. 3. Unroll phyllo; cover with damp towel. Lay out one sheet and brush lightly with some of the butter. Place another sheet on top; brush with butter. Repeat layering eight more times. 4. Spoon fruit mixture on long side of phyllo, 3 inches from edge, leaving 1 inch at either end. Fold both short ends over filling. Fold 3-inch-wide long strip over filling; roll up to enclose filling. Place, seam-side down, on rimmed baking sheet. Make eight slits in top. Brush strudel with butter. 5. Bake at 375 degrees F for 40 minutes, until nicely browned. Let cool on wire rack. Dust with confectioners' sugar. Tip Keep strudel from splitting by rolling as you would a burrito and baking seam-side down. Variation: put some powdered sugar between each 2 layers of phyllo dough. After finishing assembling the dough put crushed almonds (or any other nuts) with cardamon and cloves, then fruits and layer of nuts again.