CARAMEL APPLE STRUDEL
My father, who was born and raised in Vienna, Austria, would tell us stories about how his mother covered all the kitchen counters with dough whenever she made apple strudel. This recipe is a modern, delicious way to carry on part of my family's heritage. -Sarah Haengel, Bowie, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely., Unfold puff pastry onto a large sheet of parchment; roll into a 16x12-in. rectangle. Transfer parchment and pastry to a baking sheet, placing a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal, and tuck ends under. , In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping.
Nutrition Facts : Calories 270 calories, Fat 9g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 140mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 4g fiber), Protein 3g protein.
ELSIE'S STRUDEL
This is my Hungarian grandmother's recipe for strudel, but I suspect they were so poor when she was little they couldn't afford to buy apples to make the traditional filling. If you saute cabbage in butter and sweeten it a bit, it tastes and feels a lot like cooked apples. So I think that's why she did that. I remember her making it when I was little, but she never taught me. Later, as I was rummaging through her recipe card files, I found the secret recipe! Of course she made her strudel dough from scratch. In those days families were big with lots of children, so there were plenty of hands to stand all around the table and pull strudel dough. Nowadays, with 2.5 children and two working parents, there's no way to do it at home. I have my grandmother's white linen tablecloths from her dowry, which were always put down to cover the gigantic dining room table to pull the dough on. I think these good linen tablecloths were primarily used for pulling strudel dough versus having company over for a lavish meal, which would have been pricey then and possibly beyond my family's means.
Provided by Food Network
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Make the Filling: Heat the butter in a large skillet over medium-high heat. Add the cabbage and cook, stirring, until tender. Add the sugar and salt and stir to dissolve. Add the raisins and cook, stirring, to reduce the juices and let them soak into the raisins, about 3 to 4 minutes. Stir in the walnuts and spread on a baking sheet to cool.
- Make the Strudel: Preheat the oven to 375 degrees F.
- Arrange a parchment-lined baking sheet on the counter, so it's horizontal to your body. Place 1 sheet of phyllo on the pan. Using a pastry brush, spatter the phyllo with some of the melted butter; then brush to cover with the butter. Sprinkle with 1/3 of the sugar and 1/3 of the chopped walnuts. Repeat with the 2 remaining sheets of phyllo. Reserve the remaining melted butter and sugar.
- Spoon the cooled cabbage filling 2 inches in from the bottom edge of the phyllo, working from left to right, leaving 2 inches bare at the left and right. Roll up the pastry, lifting the parchment paper, to encase the filling, forming a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with sugar. Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.
SALTED CARAMEL ICE CREAM
This luxurious ice cream is the ideal balance of sweet yet salty and rich yet light. It's custard-based, which means you have to separate a lot of eggs (six), but the thick and silky results are worth a little bit of fuss. For something a little lighter, use more milk and less cream, as long as the dairy adds up to three cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Despite the rumors, making caramel is not hard, but it can be a little tricky. If this is your first time, make sure you have enough sugar for a second batch in the event your first is a bust. Also, remove the cooking caramel from the heat just before you think you need to to prevent burning.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 30m
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns mahogany brown in color (it should be almost but not quite black).
- Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 18 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 92 milligrams, Sugar 23 grams
CARAMEL ICE CREAM
If you've never tried homemade ice cream before, you're in for a sweet treat! This caramel ice cream is decadent, dreamy, and surprisingly easy to make when you learn along with Betty.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 1
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, heat sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and becomes deep golden brown to amber in color. Remove from heat; gradually stir in 1 cup of the whipping cream (mixture will boil and splatter at first). Heat over low heat, stirring frequently, until any hardened sugar bits dissolve; remove from heat.
- With whisk, stir in remaining 1 cup whipping cream, the milk, egg yolks, salt and vanilla until well mixed. Cook over medium heat just until mixture comes to a boil, stirring constantly (do not allow mixture to continue to boil or it will curdle). Immediately remove from heat.
- Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
- Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.
Nutrition Facts : Calories 300, Carbohydrate 16 g, Cholesterol 160 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 16 g, TransFat 1 g
BURNT CARAMEL ICE CREAM
Provided by Gale Gand
Categories Milk/Cream Ice Cream Machine Dairy Egg Dessert Freeze/Chill Vanilla Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Stir 3/4 cup sugar and 3 tablespoons water in heavy medium saucepan over medium heat until sugar melts. Increase heat to high and boil without stirring until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Immediately add milk (mixture will bubble vigorously). Add cream and salt. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil, stirring to dissolve any caramel bits. Let cool 10 minutes. Whisk yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium heat until slightly thickened and candy thermometer registers 180°F, about 6 minutes (do not boil). Strain custard into medium bowl. Cover and chill until cold, at least 4 hours. DO AHEAD Custard can be made 1 day ahead. Keep chilled.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze. DO AHEAD Can be made 4 days ahead. Keep frozen.
APPLE STREUSEL ICE CREAM
If you're a fan of apple pie, you'll be sweet on this delicious ice cream. The creamy concoction is flavored with sauteed apple, cinnamon, caramel topping and a homemade streusel mixture. One scoop just isn't enough! -Karen Delgado Shawnee, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1-1/2 quarts.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. For streusel, combine brown sugar, flour and cinnamon in a bowl; cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans. , Press into a 9-in. pie plate. Bake 10-12 minutes or until the edges are browned. Cool slightly; break into small pieces. Cool completely., In a small skillet, melt remaining butter. Stir in apple, sugar and cinnamon. Cook 8-10 minutes or until apple is tender; cool., In a large saucepan, heat milk to 175° stir in sugar until dissolved. Cool. In a large bowl, combine milk mixture; cream and vanilla. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions, adding apple mixture during the last 5 minutes of processing. , Spoon a third of the ice cream into a freezer container. Top with a third of the streusel mixture. Drizzle with a third of the caramel topping. Repeat layers once. Top with remaining ice cream. With a spatula, cut through ice cream in several places to gently swirl layers. Cover; freeze overnight. Garnish with the remaining streusel and caramel topping.
Nutrition Facts : Calories 344 calories, Fat 19g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 142mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
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