Chestnut Apple Strudel Recipes

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:

• Preheat oven to 350 degrees. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes.Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time.Working quickly, place 1 chestnut in a towel. Holding both, peel chestnut while still hot. Remove and discard the shells and inner skin.Transfer chestnuts to a medium saucepan. Heat oven temperature to 375 degrees.
• Add 4 cups water and 1/2 cup sugar to the chestnuts; place over high heat, and bring to a boil. Reduce heat, and simmer chestnuts until most of the liquid has been absorbed and the chestnuts are falling-apart tender, 40 to 45 minutes. Drain in a colander. Break chestnuts into small pieces, and set aside to cool.
• In an electric mixer fitted with the paddle attachment, combine the flour and 1/2 teaspoon salt. Add the oil and remaining 3/4 cup warm water, and mix on medium-low speed until dough comes together, about 1 minute. Switch to the dough hook, and mix until the dough is smooth and shiny without sticking to your fingers when squeezed, about 5 minutes. Turn dough out onto a clean surface, and knead into a ball. Cover dough with a bowl, and let stand at least 1 hour or up to 4 hours.
• Melt 3 tablespoons butter in a large skillet over medium-high heat. Add half the apples and 1/4 cup sugar, and cook, stirring frequently, until just tender and golden on the edges, 5 to 6 minutes. Transfer apples to a shallow bowl, and set aside until cool. Repeat cooking the remaining half of the apples in 3 tablespoons butter with remaining 1/4 cup sugar.
• Place bread in a food processor; pulse until texture resembles coarse meal. Add bread crumbs to reserved apples, along with the reserved chestnuts, nutmeg, cinnamon, and the remaining 1/4 teaspoon salt. Toss to combine well; set aside.
• Melt the remaining 4 tablespoons butter. Brush a baking sheet with melted butter, and set the remaining butter aside. Place a clean sheet or a very large apron on a clean surface about 36 inches square, and sprinkle with flour. Place the dough in the center, and roll into a 12-inch square. Cover dough with a damp towel, and let stand for 15 minutes. Remove the towel and slide both hands, palms down, under the dough. Lift dough, and begin stretching until it becomes too big to stretch on top of hands. Carefully set the dough back down on the cloth, making sure to spread the dough out without any wrinkles. Begin to pull the dough out in all directions, maintaining the square shape, until it is almost translucent and about 36 inches square.
• Using a sharp knife or scissors, trim about 1/2 inch of the thicker edges off. The dough that remains should be only the very thinnest dough. Gently brush the butter evenly all over the dough, and arrange the apple-chestnut mixture on top, leaving a 1-inch border.
• Lift the front edges of the cloth off the table, and flip the dough and apple-chestnut mixture over onto itself, enclosing the mixture.This first fold should be 3 to 4 inches wide. Continue folding the dough in this manner using the cloth until dough is completely rolled up and has the final edge on top. Carefully form dough into a C shape. Place the prepared baking sheet right next to the strudel, and flip strudel over onto the prepared baking sheet so that the top now becomes the bottom. Brush with butter, and sprinkle generously with sugar. Bake, rotating the pan halfway through baking, until the top is golden brown and the apples are tender, 45 to 50 minutes. Remove from oven, transfer baking sheet to a wire rack, and let stand until strudel is warm or at room temperature.

Steps:

• As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.
• Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts.
• Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container.
• Preheat the oven to 350 degrees F.
• In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat.
• On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.
• Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down.
• Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture.
• Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.
• Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with the butter/oil mixture.
• Cut into pieces while still hot so the crust won't break.

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.