Mock Fruit Strudel With Ice Cream Recipes

MOCK STRUDEL

Steps:

• Dough:.
• In a large bowl mix the dough ingredients together until it forms a ball.
• Roll in waxed paper and refrigerate overnight.
• Filling:
• Mix orange marmalade and apricot jam together.
• Topping:.
• In a separate bowl mix all toppings together.
• Preheat oven to 325 degrees.
• Grease and flour cookie sheet.
• Cut dough in four equal pieces.
• Take 1 section of dough and refrigerate the others.
• Roll out dough on floured waxed paper forming a rectangle.
• Spread 1/4 filling over rectangle.
• Sprinkle 1/4 topping mixture over rectangle.
• Roll up like a jelly roll about 1 inch across.
• Repeat for balance of ingredients.
• Bake for 1 hour.
• Cut into slices when cool.

APPLEBERRY-PEACH STRUDEL-STYLE PASTRY

Steps:

• In a large skillet, melt the butter over medium heat and stir in apples. Saute for about 5 to 7 minutes until they begin to caramelize. Add lemon zest and juice, peaches, walnuts, and raisins and cinnamon and cook for about 5 more minutes. Stir in brown sugar and flour, remove from heat and gently fold in raspberries, and cool to room temperature.
• Preheat oven to 350 degrees F.
• While the fruit is cooking, roll puff pastry out on a floured surface. Spoon some of the fruit mixture onto the pastry and begin to roll up the pastry, brushing each fold of pastry with butter and sprinkling some of the sugar as you go. If you are using 2 sheets of puff pastry, you will be making 2 strudel "rolls." Brush each roll with apricot jelly, place on a baking sheet and bake until golden brown, about 40 minutes. Let cool completely and serve. (This is best served on the day it is made.)

"THE PROOF IS IN THE PUDDING" BREAD PUDDING WITH VANILLA ICE CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Slice bread into small cubes, add to a medium bowl and toss with the melted butter. Add the raisins, chocolate chips and raspberries and stir to distribute.
• In a medium bowl combine the eggs, whole milk, condensed milk, sugar and vanilla together until well mixed. Pour over the bread mixture and press down gently to help the bread absorb the egg mixture.
• Transfer the bread mixture into a large oven proof dish and bake in the preheated oven for about 45 minutes or until the top springs back when touched. Remove from the oven and lightly sprinkle with the rum. Carefully ignite with kitchen lighter or a long kitchen match. Serve in individual bowls with a scoop of vanilla ice cream on top.