For all of you Strudel lovers out there, here is your thread. Please feel free to use any recipes that you wish to and post any recipes that you would like to share.
Dough 1 cup (2 sticks) butter, softened 8 ounces cream cheese, softened 2 cups all-purpose flour Filling 3 cups apricot preserves 3/4 cup shredded coconut 1 1/2 cups chopped walnuts 1 cup granulated sugar mixed with 3 teaspoons cinnamon 3/4 cup golden raisins Confectioners' sugar for dusting and rolling NOTE: The dough may be frozen in three balls. The baked slices can also be frozen without confectioners' sugar on top. Dough: Mix dough ingredients together in bowl and knead into smooth dough. Separate into three balls. Cover and refrigerate overnight or for a few hours. Roll 1 ball of dough onto lightly floured and confectioners' sugared surface. Roll into circle. Spread each circle generously with 1 cup apricot preserves. Sprinkle with 1/4 cup shredded coconut. Spread 1/2 cup chopped walnuts over top. Sprinkle with 1/3 cup cinnamon-sugar mixture. Top with 1/4 cup golden raisins. Roll from one side into a log. Pinch ends together. Bake at 350 degrees F for 20 minutes or until top is lightly golden. Do not over-bake (the top looks light). Remove from oven and lightly slice 1/4 inch crosswise only on the top of the loaf. Wait 15 minutes and slice through. Let cool completely. Dust with confectioners' sugar. Yield: 3 strudels, each cut into 12 slices
1 pound strudel dough or phyllo 1/2 pound poppy seeds 3/4 cup vanilla sugar or 1 teaspoon vanilla extract mixed with 3/4 cup granulated sugar 2 eggs, separated, the whites stiffly beaten 1 tablespoon all-purpose flour 1/2 teaspoon grated lemon peel 6 tablespoons butter 1 cup milk, heated 1/4 cup raisins 1 apple, peeled, cored and grated Melted butter for the phyllo Beat the vanilla sugar with the egg yolks until smooth and light-colored. Beat in the flour, lemon peel, butter and then the hot milk. Put into a saucepan and bring to a gentle simmer. Add the poppy seeds and return to a simmer. Turn off the heat and let it cool. When cool, mix in the raisins and grated apple, then fold in the egg whites. Prepare the phyllo or strudel dough by brushing with melted butter (do this for several layers if using phyllo). Spread the filling on 1/3 of the dough and roll up. Bake at 375 degrees F for 40 minutes.
1/2 cup whole almonds, toasted 3/4 cup oatmeal 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 2 teaspoons cinnamon 3 medium peaches, peeled and cut into 1/4-inch dice 1/2 pint fresh raspberries 1/2 teaspoon vanilla extract 6 sheets phyllo dough 6 tablespoons melted butter Preheat oven to 375 degrees F. Chop the almonds in a food processor. Add the oatmeal and process until the texture resembles coarse cornmeal. Add sugars and 1 teaspoon of the cinnamon. Process just combine the ingredients. Set aside. Combine diced peaches, raspberries, remaining 1 teaspoon cinnamon and vanilla extract, and toss to mix well. Place one sheet of phyllo on a clean counter. Brush lightly with melted butter to cover the entire sheet. Top with a second sheet of phyllo and brush with melted butter. Sprinkle about one-fifth of the pecan mixture generously over the top. Add another sheet of phyllo, butter it, and top with the pecan mixture, and keep the layers going to the last sheet of phyllo is used. Sprinkle the remaining pecan mixture over the top of the filo dough. Spread the fruit mixture in a log down one of the long sides of the filo sheets, leaving a 1-inch border on each end. Starting with the long end, roll the filo and fruit into a log, tucking the ends under so that the fruit is completely enclosed. Cut a piece of baking parchment big enough to fit the strudel. Place the strudel seam side down on a baking pan lined with the parchment. Brush the tops and sides of strudel with remaining melted butter. Make shallow cuts with a serrated knife along the top of the strudel, where you'll want to cut it after it is baked. Bake in a preheated 375 degree F oven for 25 to 30 minutes. Serve warm or cool with dusted with confectioners' sugar and topped with ice cream or whipped cream. Serves 6.
Strudel Dough 1/2 cup melted butter 1/2 cup graham cracker crumbs 1 1/2 cups granulated sugar 1 teaspoon cinnamon 3 1/2 cups fresh pineapple, diced 1 cup seeded raisins 1 cup walnuts, ground 1/2 cup maraschino cherries, cut fine Mix crumbs, sugar and cinnamon and sprinkle over stretched and buttered dough. Spread fruit and nuts over 3/4 of the dough evenly and drip half the melted butter over all. Roll, trim and bake, brushing top with remaining melted butter. If canned pineapple is used, drain well, and reduce sugar to 3/4 cup.
This strudel is frozen unbaked in four logs, then baked frozen in the foil in which it was wrapped. Strudel Dough Filling 1/2 cup apricot preserves 1 1/3 cups golden raisins 1 cup pecans, coarsely chopped For the dough: In a medium saucepan melt the butter slowly over low heat. Do not let it brown. Pour the butter into a large bowl. Add the ice cream and stir until the ice cream melts. The mixture will look lumpy. Add the flour and stir until the flour is incorporated and a very soft dough forms. Cover and refrigerate at least 2 hours or overnight. The chilled dough should feel firm to the touch. Remove the dough from the refrigerator and divide it into 4 pieces. Roll one of the pieces of dough between your hands into a smooth ball. Do this quickly so that the dough does not soften. Press the dough into a 1-inch-thick disk. Lightly flour a rolling surface and roll the dough to a 12 x 6-inch rectangle about 1/8 inch thick. Lift and turn the dough several times as you roll it so it doesn't stick to the surface. To fill the dough: The long side of dough should be facing you. Leaving a 1/2-inch edge all around, spread 2 tablespoons of the apricot preserves evenly over the dough. Sprinkle with 1/3 cup of raisins and 1/4 cup pecans. With the long side still facing you, roll up the strudel. Press the edges and seam together to seal tightly. Repeat the rolling and filling with the 3 remaining pieces of dough. To freeze: Roll each strudel strip tightly in heavy-duty foil. Freeze up to three months. To bake: Set the oven at 375 degrees F. Unwrap as many strudel strips as you want to bake. Line a baking sheet with aluminum foil from the frozen strudel. Place the strudel, seam side down, on the baking sheet. If baking more than one strip of strudel, place the strips 2 inches apart. Bake the strudel for 35 to 40 minutes, reversing the baking sheet from front to back halfway through cooking to ensure even browning. The crust should be golden brown. Let the strip cool for 10 minutes on the baking sheet. With a long wide metal spatula, transfer the strudel to a rack to cool completely. On a board with a sharp knife, cut in a slight sawing motion on the diagonal so make eight pieces. Wrap baked strudel with plastic wrap and store up to three days at room temperature. Makes 32 pieces.
5 Granny Smith or Pippin apples, peeled, cored and sliced 4 ounces butter 1/2 cup packed brown sugar 1/4 cup granulated sugar 2 teaspoons ground cinnamon 2 teaspoons lemon zest 1/2 cup raisins 1 tablespoon apple juice or water 1/2 cup walnuts, chopped 2 (8 x 12-inch) puff pastry dough sheets Egg wash (1 beaten egg with 1 ounce water) Sweetened whipped cream (optional) Vanilla Sauce In a large sauté pan, melt butter over medium heat. Add sugars, lemon zest, raisins and cinnamon mixing well. Add apple juice or water. This mixture will begin to caramelize to form a glaze. Place sliced apples in a mixing bowl. Pour warm glaze over apples and mix well to coat evenly. Place puff pastry dough sheets on floured work surface. Brush with egg wash. Portion glazed apples lengthwise down the center of the dough sheets. Sprinkle generously with walnuts and streusel. Fold over one side of the pastry to cover apples then fold over the other side to encase the mixture. Fold under edges to seal. Carefully turn over filled pastry and place on baking sheet. Brush with egg wash and sprinkle with additional streusel. Bake in preheated oven at 400 degrees F for 15 to 20 minutes or until golden brown. Cool slightly and dust with confectioners' sugar. Slice with a serrated knife. Makes 2 strudels (14 to 16 servings) Vanilla Sauce 1 1/2 cups milk 4 egg yolks 3 1/2 ounces granulated sugar 1/2 teaspoon vanilla extract 1/2 cup cold milk Bring the 1 1/2 cups of milk to a simmer. Remove from heat and set aside. Place egg yolks, sugar, and vanilla extract in a mixing bowl and whisk until mixture forms ribbons. Combine warm milk and egg mixture in a saucepan and cook over low heat stirring constantly with a wooden spoon or rubber spatula until sauce thickens. Test by coating a spoon with sauce and running a finger across it. If the sauce does not run together, it is at the proper consistency. Remove from heat and incorporate the 1/2 cup of cold milk. Strain sauce and chill in a container placed in a bowl of ice water. When cool, cover and refrigerate until serving time. Sauce may thicken when refrigerated. Simply add more milk to thin to desired consistency. Makes 2 cups.
Strudel Dough 2 quarts cooking apples, cut fine 1 cup seeded raisins 1/2 cup currants 1/4 pound almonds, blanched and chopped 1 cup granulated sugar mixed with 1 teaspoon cinnamon 1/2 cup melted butter Combine all ingredients except butter. As rapidly as possible, spread apple filling evenly over three-quarters of the stretched, buttered Strudel Dough. Drip some melted butter over filling. Roll up, trim edges, then place in pan. Brush with remaining butter from time to time while baking. Serve slightly warm.
1/2 cup dried tart red cherries 1/2 cup packed brown sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 3 cups thinly sliced peeled cooking apples (about 1 pound) 10 to 12 sheets frozen phyllo dough (about 18 x 12-inch rectangles), thawed 1/3 cup butter, melted 1 tablespoon granulated sugar Pour enough boiling water over dried cherries to cover; let stand 20 minutes. Drain cherries. In a large mixing bowl combine brown sugar, flour and cinnamon. Add Apples and dried cherries; toss gently to mix. Set cherry mixture aside. To assemble, cover a large surface with a floured bed sheet; unfold phyllo dough. Stack 2 layers of phyllo on the floured bed sheet, brushing between layers with some melted butter. Arrange another stack of 2 layers on the bed sheet, brushing between and overlapping stacks slightly. Add 3-4 more stacks, brushing and overlapping, forming a rectangle about 40 x 18 inches (stagger stacks so all seams are not down the middle). If necessary, trim to a 40 x 18-inch rectangle. Brush with melted butter. Beginning 4 inches from one short side of the dough, spoon filling in a 4-inch-wide band across the dough. Using the bed sheet underneath as a guide, gently lift the 4-inch piece of dough and lay it over the filling. Slowly and evenly lift the bed sheet and roll up the dough and filling, jelly-roll style, into a tight roll. If necessary, cut excess dough from ends to within 1 inch of filling. Brush top with remaining butter; sprinkle with granulated sugar. Fold ends under to seal. Carefully transfer strudel roll to a lightly greased 17 x 14-inch baking sheet. Bake in a preheated 350 degree F oven for 35-40 minutes, or till golden. Carefully remove strudel from pan. Cool on a rack.
Strudel Dough 4 egg yolks 1/2 cup granulated sugar mixed with 1/4 teaspoon cinnamon Zest of 1 lemon 1 tablespoon lemon juice 1/2 pound almonds, blanched, dried and ground 1/2 cup melted butter Heat eggs, sugar and cinnamon until light; add lemon zest, juice and almonds. Spread evenly over 3/4 of the buttered, stretched dough. Drip 1/2 of the melted butter over the filling. Roll, trim and bake, brushing top with the remaining butter.
Here is a basic dough recipe for almost any type of Strudel that you wish to make. 1/4 teaspoon salt 1 1/2 cup flour 1 egg, slightly beaten 1/3 cup warm water 1/2 cup butter, melted Mix salt, flour and egg. Add water. Mix dough quickly with a knife, then knead on board, stretching it up and down to make it elastic, until it leaves the board clean. Toss on a small, well-floured board. Cover with a hot bowl and keep it warm 1/2 hour or longer. To stretch the dough, have materials for filling ready before stretching. Work quickly. Lay dough in center of a well-floured tablecloth on table about 30 x 48 inches. Flour dough. Roll into a long oval with rolling pin. Brush dough with 1/4 cup of the melted butter. With hands under dough, palms down, pull and stretch the dough gradually all around the table, toward the edges, until it hangs over the table and is as thin as paper. Cut off dough that hangs over edge and drip 1/4 cup more butter over surface of dough. To fill, roll and shape, sprinkle filling over 3/4 of the greased stretched dough. Fold a little of the dough at one end over the filling. Hold the cloth at that end high with both hands and the strudel will roll itself over and over, like a large jellyroll. Trim edges again. Twist roll into a greased 16 x 11-inch pan or cut into 3 strands and lay them side by side in pan. To bake strudel, brush top with more melted butter. Bake at 400 degrees F for 1/2 hour. Reduce oven temperature to 350 degrees F and bake 1/2 hour longer, or until brown and crisp. Brush well with butter from time to time during baking, using all together about 1 cup melted butter for the strudel with its fillings.
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