Braided Strudel Recipes

Steps:

• 1. Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
• 2. In a large bowl, stir together the peaches, brown sugar, flour, walnuts and vanilla extract.
• 3. Unfold pastry sheet on a lightly floured surface. Roll pastry sheet to form a 14x12-inch rectangle. Gently transfer pastry sheet to the parchment-lined baking sheet. Spoon the peach mixture lengthwise down the middle of the pastry sheet. Cut slits 1 inch apart on both sides of the pastry to within 1/2 inch of the peach filling. Starting at one end, fold the pastry strips over the peach filling in a braided pattern (fold one strip from the left, then fold one strip from the right), repeating until the filling is covered with the pastry strips.
• 4. Beat the egg and water together. Brush the egg wash over the pastry, and sprinkle the coarse sugar on top.
• 5. Bake for about 25 minutes or until the pastry is a light golden color and pastry filling is piping hot. Let the pastry cool on the baking sheet for 20 minutes before slicing and serving

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray. In medium bowl, beat cream cheese and 1/2 cup of the powdered sugar with electric mixer on medium speed until smooth. On low speed, beat in vanilla and egg.
• Unfold puff pastry on lightly floured surface. Roll into 15x12-inch rectangle. Fold pastry in half lengthwise and transfer to cookie sheet; unfold pastry. Spread cream cheese mixture lengthwise down center third of rectangle. Spoon preserves by tablespoonfuls over cream cheese.
• On each long side of rectangle, make cuts 1 inch apart from edge of dough to within 1/2 inch of filling. To give braided appearance, fold alternate strips of dough at an angle completely across filling, forming a tight braid. Seal ends. Gently curve top of braid down to form handle of candy cane.
• Bake 25 to 30 minutes or until golden brown. Cool on pan 15 minutes. Place on serving platter. Cool completely, about30 minutes.
• In small bowl, mix remaining 3/4 cup powdered sugar and milk until smooth. Drizzle over braid. Garnish with pecans and cherries.

Steps:

• Defrost the puff pastry overnight and keep cold in the refrigerator.
• In a heavy skillet "dry sauté" the mushrooms (no oil, high heat), until you hear a popping sound in the pan. Lower the heat to medium and add the butter. Stir in the shallots and cook for about three minutes. Add the garlic and the thyme, season with the salt and pepper, and cook for a few more minutes, or, until the shallots are tender and caramelized.
• Chop the spinach and fold it into the above vegetable mixture. Cook briefly until it is wilted and reduced in volume. Empty the contents of the skillet into a medium bowl and set aside.
• Remove the casing from the sausages, crumble them, and place the loose sausage meat in the same skillet used for the vegetables (no need to add oil to the skillet, as the sausage will render some amount of fat while cooking). Cook the meat over medium heat until it is lightly browned and cooked through, stirring often. Add the fresh sage and cook for another minute.
• Remove from the heat and add the vegetable mixture back into the skillet. Fold half of the cheese in and set aside.
• Preheat the oven to 400° F.
• Lay out the first defrosted puff pastry sheet on a piece of parchment paper, lightly dusted with flour. Return the second roll of puff pastry to the refrigerator to keep cold. Unfold the puff pastry and, with a rolling pin dusted with flour, gently even it out to a ¼" thickness. You should have a square about 11" x 11". Trim off the top corners and then cut notches in the bottom (this will make the braid look neat). Carefully lift the parchment paper and place it on a baking sheet. Cut 1"-thick strips diagonally down both sides of the pastry leaving the center uncut. There should be an equal number of strips on both sides.
• Add half of the filling down the center of the puff pastry and sprinkle the half of the remaining shredded cheese on top of the filling. Fold the top and bottom flaps over the filling. Form the braid by crossing the strips diagonally over the filling, alternating from side to side as you go. When you get to the end, trim off any extra strips and tuck under any overhanging dough.
• Place the strudel in the refrigerator to keep the puff pastry cold. Repeat each of the above steps with the second piece of puff pastry and the remaining filling and cheese. Remove the baking sheet with the first strudel from the refrigerator. Place the second braid on the baking sheet, 2" apart from the first.
• Lightly brush the top only (not the sides) of the strudels with some egg wash. Bake in the preheated oven until golden brown and crispy, about 25 minutes. With a large spatula, remove the strudels to a rack and let them cool for 10 minutes before slicing and serving.

Steps:

• DIRECTIONS Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a sheet pan with parchment paper. In a small bowl, beat the egg and water together with a fork. In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the apple slices and the walnuts, and toss to coat. Dust your work surface with flour and unfold the puff pastry. Lightly dust the top of the dough with flour and roll out into a 16-by-12-­inch rectangle. Place the dough on the parchment-lined sheet pan. Arrange the coated apples lengthwise, down the center of the dough. Cut slits 1 inch apart along the two sides of the rectangle to within ½ ­inch of the apples. Starting at one end, fold the strips over the apples, alternating sides, to "braid" the dough. Continue to fold the dough strips until the apples are covered completely. Tuck the end strips under and brush the pastry with the egg wash. Sprinkle with coarse sugar. Bake for 35 minutes, or until golden brown, rotating halfway. Remove from the oven. Place the sheet pan on a wire rack and allow to cool for 20 minutes before slicing and enjoying.