Mock 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.

HOMEMADE TOASTER STRUDELS

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone liners.
• Place 1 sheet of puff pastry on a lightly floured surface and cut into 6 equal rectangles. In a small bowl whisk together jam with cornstarch then spoon 1 1/2 Tbsp jam over top of 3 of the rectangles, leaving about 1/2-inch rim around all edges uncoated.
• In a small bowl whisk together egg with 1 Tbsp water. Lightly brush rim (section around edges not covered with jam) with egg mixture (I just used my fingertip to brush because only a small amount is needed).
• Layer remaining puff pastry rectangles over jam coated puff pastry and press edges to seal, transfer to refrigerator while preparing second batch and repeat process with remaining sheet of puff pastry.
• Brush tops of each strudel lightly with egg wash. Bake until golden brown, about 20 minutes. Let cool on a wire rack until warm then drizzle icing over top.
• For the icing, whisk together all ingredients in a small bowl until well blended. Add more half and half to thin as needed. Transfer to a small resealable bag and cut tip from one corner to drizzle.

SOUR CREAM APPLE STRUDEL

Steps:

• For pastry, cut chilled butter into flour until mixture resembles coarse crumbs; add sour cream and salt, mixing well.
• Shape dough into ball, wrap in plastic wrap, and refrigerate overnight.
• For filling, combine breadcrumbs and melted butter; add apples, sugar, and cinnamon, mixing well.
• Divide chilled dough into thirds and turn onto floured surface; roll each portion into 15x12 inch rectangle.
• Spoon filling evenly onto each piece of dough and spread to within 1 inch of edges.
• Roll dough up from one long side, and pinch seams and ends to seal.
• Place the three strudels seam side down on a baking sheet or in a large baking dish.
• Bake at 350 degrees for 55-60 minutes, or until light brown.

MOCK FRUIT STRUDEL WITH ICE CREAM

Steps:

• In a large skillet, melt the butter over medium heat and stir in apples, raisins, and golden raisins. Saute for about 5 to 7 minutes until they begin to caramelize. Add pears, peaches, vanilla, cinnamon, and brown sugar and cook for 5 more minutes. Remove from heat and allow to cool to room temperature.
• Preheat oven to 350 degrees F.
• If phyllo was defrosted, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter. Lay another sheet on top and butter again, repeating for all the phyllo sheets, until you have a stack of 10. Start another stack of 10 on a separate baking sheet and butter in between each sheet in the same way.
• Fold cubed pound cake and bread crumbs into the fruit mixture. (This will absorb enough of the moisture to prevent the phyllo from breaking down.)
• Spread the fruit mixture evenly over each stack of prepared phyllo and gently roll up the dough from the longest side, folding the ends shut as you go. Brush with egg wash and sprinkle with granulated sugar. Bake in oven until golden brown, about 30 to 40 minutes. Remove from oven and cool completely.
• Serve at room temperature with a scoop of vanilla ice cream and warm caramel sauce.

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.

MOCK APPLE STRUDEL

Steps:

• In a large bowl, combine the flour, baking powder, 2 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Roll out into a 14x10-in. rectangle. Brush with melted butter. Top with apples; sprinkle with cinnamon and remaining sugar., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on a parchment-lined 15x10x1-in. baking pan. Bake at 425° for 25-30 minutes or until golden brown., Remove from pan to a wire rack. In a small bowl, combine the confectioners' sugar, milk and vanilla; drizzle over warm strudel. Sprinkle with nuts if desired.