Russian Style Mixeddried Fruit Strudel Recipes

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

DRY FRUIT STRUDEL AS MADE IN ASSISI



Dry Fruit Strudel as Made in Assisi image

You roll up this rocciata, a thin pastry with a fruit-and-nut filling, just as you do a strudel-but you don't bake it like a strudel. Instead, you slice the roll into thin rounds, lay them flat, and bake them into two dozen rich and beautiful spiral cookies. In this version, I macerate dried fruit overnight in vin santo, one of my favorite sweet wines. There's always a bit of fruity wine left over, and I cook it into a delicious syrup to drizzle over the cookies. Delicious when dunked in a good espresso, and even better when dunked in grappa, these cookies are nice to have around, as well as to give as gifts at the holidays. And I make them after the holidays, too, since they're such a brilliant way to use up all the dried fruit and nuts I have left over from the festivities.

Yield makes about 2 dozen cookies

Number Of Ingredients 10

8 ounces assorted dried fruit (such as raisins, apricots, cherries, and prunes), chopped in 1/4-inch pieces
1 apple, peeled, cored, and chopped in 1/4-inch pieces
3/4 cup sugar
1/4 cup vin santo
3/4 cup roughly chopped mixed nuts (such as almonds, walnuts, and hazelnuts), toasted
1 1/2 cups all-purpose flour
Pinch of kosher salt
5 tablespoons extra-virgin olive oil
1 large egg
2 half-sheet pans (12 by 18 inches) or other large baking sheets; parchment paper; a long, sharp serrated knife

Steps:

  • A day before baking the cookies, prepare the fruit: Mix the chopped dried fruit and chopped apple in a bowl, toss with 1/2 cup of the sugar, pour in the vin santo, and stir. Cover with plastic wrap, and macerate overnight in the refrigerator.
  • The next day, strain the fruit, catching and reserving the juices in a small saucepan. Return the fruit to the bowl, and toss with the chopped nuts.
  • To make the dough: Stir together the flour, the remaining 1/4 cup sugar, and a pinch of salt in a large bowl. Drizzle in the olive oil, tossing the dry mix with a fork to form coarse crumbs. Beat the egg with 1 tablespoon water, and pour over the crumbs, tossing and mixing them into a slightly sticky dough. Wrap the dough in plastic, press it into a small flat block, and let it rest briefly.
  • Arrange two racks in the oven, and heat it to 375°. Line the baking sheets with parchment paper.
  • Unwrap the dough, place it between two other pieces of parchment paper, and roll it into a thin rectangular sheet, 12 by 15 inches. Remove the top parchment, and spread the fruit-nut filling on the dough, leaving a 1-inch margin uncovered on all sides. Gently pat the filling so it adheres to the dough.
  • Roll up the dough like a jelly roll, starting at one of the longer sides, into a cylinder or log about 15 inches long. You can lift the bottom parchment to support the dough sheet as you fold it over into a spiral, enclosing the filling. When the log is finished, wrap it fully in the parchment paper (so it doesn't stick to the table), and roll it back and forth a few times to make it more compact (and easier to cut).
  • Unwrap the log, and trim off the ends with the serrated knife. Next, slice the log crosswise every 1/2 inch or so, into disk-shaped spiral cookies. (If these begin to crumble as you cut, re-form the log into a compact shape, and start cutting again.) Lay the cookies flat and spaced apart on the lined baking sheets.
  • Place the sheets on the two oven racks, and bake for about 15 minutes, then rotate the pans-top to bottom rack, and back to front-and bake another 15 minutes or so, until the dough is golden brown and the filling is bubbling.
  • Meanwhile, heat the reserved fruit juices to the boil in a small saucepan, and cook until syrupy and reduced to about 1/4 cup. Remove the baking sheets from the oven onto wire racks, and while the cookies are still hot, drizzle the fruit syrup over them.
  • Let the cookies cool completely. They will keep for a week or two if well wrapped or in a cookie tin.

PEAR-CRANBERRY STRUDEL



Pear-Cranberry Strudel image

From the Great Big Food Show

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 12

3 Bosc pears (about 1 1/2 pounds), peeled, cored, and cut into 1-inch chunks
2 tablespoons freshly squeezed lemon juice
4 tablespoons granulated sugar
8 tablespoons unsalted butter
2 tablespoons dried cranberries
4 tablespoons plain dry bread crumbs
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 sheets phyllo dough
2 tablespoons finely chopped toasted almonds
Confectioners' sugar for dusting (optional)
Creme fraiche or whipped cream, for serving (optional)

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F.
  • Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan.
  • Heat 2 tablespoons of the reserved butter in a medium nonstick skillet over medium-high heat. Add pear mixture and cook until pears start to give off juices. Add cranberries, cover, and reduce heat to medium-low. Cook until pears are crisp-tender, about 7 minutes. Remove from heat and stir in 2 tablespoons of the bread crumbs; cool the mixture slightly.
  • Combine remaining 2 tablespoons granulated sugar with allspice and ginger in a small bowl. Cut a piece of parchment paper slightly longer than the phyllo sheets and lay it with a long edge parallel to you. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo.
  • Spoon the pear mixture across the phyllo about 1 inch from the edge closest to you to make a mound, with a 2-inch border at each end. Using the parchment to help you get started, roll the phyllo tightly over the filling to make a log, seam-side down. Lift the parchment with the strudel onto a baking sheet.
  • Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool. Trim ends with a serrated knife. Dust with confectioners' sugar and serve warm or at room temperature with creme fraiche or whipped cream, if desired.
  • Style: Cut the strudel into thirds, then cut each one of the pieces in half on an angle. This way, you get beautiful portions that stand at attention, showing off the layers and the filling.

Nutrition Facts : Calories 334 calorie, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 132 milligrams, Carbohydrate 44 grams, Fiber 4.5 grams, Protein 3 grams, Sugar 23 grams

MOCK FRUIT STRUDEL WITH ICE CREAM



Mock Fruit Strudel with Ice Cream image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 3h40m

Yield 8 servings

Number Of Ingredients 17

4 tablespoons butter
2 fresh Granny Smith apples, peeled, cored, and finely diced
2 tablespoons raisins
2 tablespoons golden raisins
1 (16-ounce) can pears, well-drained and finely diced
1 (16-ounce) can peaches, well-drained and finely diced
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/3 cup brown sugar
20 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness number 4)
1 cup melted butter
1 small pound cake, defrosted, and cut into small cubes
1 cup panko bread crumbs
1 or 2 eggs, lightly beaten, for egg wash
1 tablespoon granulated sugar
1 pint vanilla ice cream
1 (6-ounce) jar caramel sauce (the kind used as an ice cream topping), warmed just before serving

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.

RASPBERRY STRUDEL



Raspberry Strudel image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

6 ounces firm silken tofu, at room temperature
1 1/2 cups confectioners' sugar, plus more for dusting
3 ounces cream cheese, at room temperature
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
5 sheets frozen phyllo dough, thawed
6 tablespoons unsalted butter, melted
6 tablespoons graham cracker crumbs
1 cup raspberries

Steps:

  • Preheat the oven to 425 degrees F. Blend the tofu in a food processor until smooth. Add the confectioners' sugar, cream cheese, flour and vanilla and puree until combined.
  • Stack the phyllo sheets on a flat surface and cover with a slightly damp kitchen towel. Cut a piece of parchment paper slightly longer than the phyllo. Lay 1 sheet phyllo on the parchment with a long side facing you (keep the remaining phyllo covered). Brush with 1 tablespoon butter and sprinkle with 1 tablespoon graham cracker crumbs. Top with another sheet of phyllo, then more butter and crumbs. Repeat with the remaining phyllo sheets, topping each with butter and crumbs. Reserve the remaining butter and crumbs for topping.
  • Spoon the tofu mixture across the length of the phyllo, leaving a 1-inch border at the long edge closest to you and a 2-inch border at the short ends. Sprinkle the raspberries on top of the tofu mixture. Starting with the long edge, use the parchment to roll the phyllo tightly over the filling to make a log; turn seam-side down on the parchment. Brush with the remaining butter and sprinkle with the remaining crumbs.
  • Transfer the parchment and strudel to a baking sheet. Bake until golden, about 18 minutes, rotating the baking sheet halfway through. Slide the strudel onto a cutting board and let cool completely, about 1 hour. Dust with confectioners' sugar.

More about "russian style mixeddried fruit strudel recipes"

ZSUZSA IS IN THE KITCHEN: RUSSIAN STRUDEL - OROSZ RÉTES - BLOGGER
1/2 cup chopped candied or dried apricots. 1 lightly beaten egg. Put the lukewarm milk, melted butter, eggs and egg yolks, yeast and the sugar in the mixing bowl. Add 1 cup of flour and give …
From zsuzsaisinthekitchen.blogspot.com
Estimated Reading Time 8 mins


OMA'S STRUDLA {GERMAN STEAMED DUMPLINGS OR "BISCUITS"} - THE …
Oct 4, 2014 Place about 1/3 cup water in the pan. Bring to a boil over medium-high heat. Place dough pieces very close together, in a single layer, in the boiling water. Cover tightly, reduce …
From thekitchenismyplayground.com


7 DRIED FRUIT STRUDEL RECIPES - RECIPEOFHEALTH
Get the best and healthy dried fruit strudel Recipes! We have 7 dried fruit strudel Recipes for Your choice!
From recipeofhealth.com


RUSSIAN STRUDEL RECIPES
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, …
From tfrecipes.com


FRUIT STRUDEL RECIPES | RECIPEBRIDGE RECIPE SEARCH
Fruit Strudel Recipes containing ingredients almonds, apple juice, apples, apricot jam, apricot preserves, apricots, brandy, bread crumbs, breadcrumbs, brown su ... Russian Style …
From recipebridge.com


EASY BERRY-APPLE STRUDEL RECIPE - BARBARA BAKES™
Sep 11, 2021 Put 3 cups berries in medium saucepan and cook over medium heat, stirring frequently and mashing occasionally, until berries have broken down and mixture is thickened and reduced to 1 ½ cups, about 8 minutes. Let cool …
From barbarabakes.com


RUSSIAN STYLE MIXED/DRIED FRUIT STRUDEL : RECIPES : COOKING …
Jan 27, 2013 Recipe courtesy of Wayne Harley Brachman Watch how to make this recipe. Russian Style Mixed/Dried Fruit Strudel
From cookingchanneltv.cel28.sni.foodnetwork.com


13 SIDE DISHES THAT WILL TAKE YOUR HOLIDAY TABLE TO THE NEXT LEVEL
1 day ago Fennel Salad with Pears, Apples, and Mustard. Photo credit: At the Immigrant's Table. This fresh fennel salad features sweet pears and apples with a tangy mustard dressing for a …
From immigrantstable.com


BEST FRUIT STRUDEL RECIPE - HOW TO MAKE DRIED
Apr 19, 2010 Remove the baking sheets from the oven and run a spatula under the strudel to loosen it from the sheet. Allow the strudel to cool thoroughly and then cut it in 1” pieces. Store in a parchment lined tin or plastic container in …
From food52.com


RUSSIAN MONDAY: “SHTRUDEL” – APPLE STRUDEL, PERFECT …
Jan 13, 2014 Preheat the oven to 400F. 8. Spread the (1/2) breadcrumbs over 2/3 of the dough and pat down evenly. Spoon the (1/2) apple filling on a top of the breadcrumbs, leaving a border all around. Fold in the two shorter sides, then …
From melangery.com


RUSSIAN STYLE MIXED/DRIED FRUIT STRUDEL RECIPE
Get full Russian Style Mixed/Dried Fruit Strudel Recipe ingredients, how-to directions, calories and nutrition review. Rate this Russian Style Mixed/Dried Fruit Strudel recipe with 1 1/2 …
From recipeofhealth.com


RUSSIAN STYLE MIXEDDRIED FRUIT STRUDEL RECIPES
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.
From tfrecipes.com


FRUIT STRUDEL RECIPES
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.
From tfrecipes.com


STRUDELS FRUIT RECIPES | RECIPEBRIDGE RECIPE SEARCH
Strudels Fruit Recipes containing ingredients almonds, apple juice, apples, apricot jam, apricot preserves, apricots, brandy, breadcrumbs, brown sugar, butter, ... Russian Style Mixed/dried …
From recipebridge.com


GERMANS FROM RUSSIA STRUDEL RECIPES
Steps: Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
From tfrecipes.com


RUSSIAN STYLE MIXED/DRIED FRUIT STRUDEL - COOKING CHANNEL
Nov 29, 2010 Dried Fruit 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 …
From cookingchanneltv.com


Related Search