GERMAN APPLE STRUDEL RECIPE: HOW TO MAKE IT
This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. —Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 45 minutes
Prep Time 60 minutes
Cook Time 45 minutes
Yield 2 strudels (8 pieces each).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 285 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 61mg sodium, CarbohydrateContent 42g carbohydrate (20g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
COOKIE DOUGH ICE CREAM RECIPE - PILLSBURY.COM
This Pillsbury™ refrigerated chocolate chip cookie dough is now safe to eat or bake — just look for the "safe to eat raw" seal on the package! That means you can make your favorite flavor of ice cream at home – simply mix this dough into vanilla ice cream, add some chocolate chips and enjoy!
Provided by Pillsbury Kitchens
Total Time 7 hours 0 minutes
Prep Time 30 minutes
Yield 13
Number Of Ingredients 3
Steps:
- Line rimmed cookie sheet with waxed paper. Using sharp knife, divide cookie dough roll into 8 portions. Working with one portion at a time, roll and press dough to shape into 12-inch rope; cut crosswise into 24 (1/2-inch) pieces, and shape into balls. If dough breaks apart, press together and continue to roll. Place balls on cookie sheet. Repeat rolling, cutting and shaping with remaining dough. Refrigerate 30 minutes.
- Remove cookie sheet from refrigerator; reserve 1/2 cup of the balls. In large bowl, mix softened ice cream and remaining balls; stir to combine. Spread ice cream mixture in 2- to 3-quart rectangular dish. Sprinkle reserved balls and chocolate chips over top. Cover and freeze about 6 hours or until firm.
Nutrition Facts : Calories 290 , CarbohydrateContent 36 g, CholesterolContent 30 mg, FatContent 3 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 8 g, ServingSize 1/2 Cup, SodiumContent 160 mg, SugarContent 27 g, TransFatContent 0 g
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EASY APPLE STRUDEL RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 01 hours 05 minutes
Category Desserts
Cuisine Europe, German
Calories 229 calories per serving
- Preheat oven to 350°. Place raisins, water and extract in a large microwave-save bowl; microwave, uncovered, on high for 1-1/2 minutes. Let stand 5 minutes. Drain. Add apples, 1/3 cup sugar, flour and cinnamon; toss to combine., In a small bowl, mix melted butter and oil; remove 2 teaspoons mixture for brushing top. Place 1 sheet of phyllo dough on a work surface; brush lightly with some of the butter mixture. (Keep remaining remaining phyllo covered with a damp towel to prevent it from drying out.) Layer with 7 additional phyllo sheets, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of 1 long side., Fold the short edges over filling. Roll up jelly-roll style, starting from the side with a 2-in. border. Transfer to a baking sheet coated with cooking spray. Brush with reserved butter mixture; sprinkle with remaining 2 teaspoons sugar. With a sharp knife, cut diagonal slits in top of strudel., Bake until golden brown, 35-40 minutes. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.
BEST APPLE STRUDEL RECIPE — HOW TO MAKE APPLE STRUDEL
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Total Time 1 hours 15 minutes
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- Preheat oven to 350° and line a baking sheet with parchment. In a large bowl, stir together apples, cinnamon, lemon zest, sugar, salt, and raisins. Fold in breadcrumbs. On a tea towel, place down one sheet of filo and brush with melted butter. Lay another sheet on top, then brush with more butter. Repeat until you’ve used all filo sheets. (Don't butter the top.) Turn filo dough so the short side is facing you. Pile apple filling on the third of dough closest to you, leaving a 2" border on each side. Using the tea towel to help you, fold bottom of filo over apple filling. Fold over side edges as well, then roll away from you until filling is enclosed and the seam is on the bottom. Transfer to prepared baking sheet and brush with melted butter. Bake until golden brown, about 35 minutes. Let cool to room temperature, then sprinkle with powdered sugar and cinnamon before serving.
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