Apple Nut Strudel Recipes

Steps:

• Heat oven to 450 degrees. Brush a large baking pan with melted butter; set aside. Combine almonds and walnuts in a small bowl; set aside.
• Combine apples, raisins, 2 tablespoons sugar, lemon zest, and cinnamon in a medium bowl. Set aside.
• Bring 3/4 cup water and cornstarch to a boil in a small saucepan, stirring constantly until thick and smooth. Add 4 remaining tablespoons sugar, and stir until dissolved. Pour over apples. Stir to combine.
• Place a sheet of phyllo on a flat work surface to form a square. Brush with butter. Place a second sheet over the first. Brush with butter. Repeat four times.
• Spread 1/4 cup nuts over bottom third of phyllo in a 1-inch-wide line parallel to and about 3 inches from the edge of pastry. Top with a sheet of phyllo. Brush with butter. Spread half of apple mixture in a 3 1/2-inch-wide line covering the nuts; sprinkle with cinnamon. Top with a sheet of phyllo. Brush with butter. Fold in right and left sides of phyllo about 1 inch. Fold phyllo over once to cover apples. Brush with butter. Roll like a cigar almost to end, brushing all surfaces with butter. Fold in ragged edges, and brush with butter. Finish rolling, and place, seam-side down, in prepared pan.
• Brush with butter. Cut six 1-inch diagonal slits in top of roll. With fingers, slightly widen slits. Repeat with remaining phyllo and filling.
• Transfer to oven, and bake until golden, about 10 minutes. Lower heat to 350 degrees. Continue baking until juices are bubbling and apples are tender when pierced with a knife, 30 to 40 minutes more.

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat 75g of the sugar and the vanilla seeds in a medium, heavy-based frying pan over a medium-low heat for 5-8 mins, or until golden brown and caramelised. Add the apples, currants, sultanas, allspice, nutmeg and walnuts, then cook for 10 mins or until the apple is tender. Remove the apple mix from the pan with a slotted spoon and cool to room temperature.
• Line two baking trays with baking paper. Place a sheet of filo on one of the trays, then brush lightly with the melted butter. Sprinkle over 1 tsp sugar. Repeat the process until there are 3 layers of filo. Repeat with the remaining sheets of filo on the second tray.
• Divide the apple mix along the shorter edge of both pastry sheets and gently roll into 2 logs, tucking in the ends as you go. Brush with melted butter and sprinkle over 1 tbsp sugar. Can be made up to one day ahead, kept chilled. Bake for 25 mins, or until the pastry is golden brown and crisp. Let cool slightly, then cut each strudel into 6 diagonal slices. Serve two slices each with a dollop of crème fraîche on the side.

Steps:

• Preheat the oven to 375°F
• Beat the egg and water in a small bowl with a fork or whisk.
• Stir sugar cinnamon, lemon juice, salt, nuts, vanilla, and flour together.
• Mix in apples gently.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet lined with parchment. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry. Sprinkle with 1 teaspoon sugar.
• Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes.

Steps:

• 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 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.