In A Pinch Strudel Recipes

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
• Make the blueberry peach strudels: In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
• Make the cranberry orange strudels: In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
• Make the ham and Swiss strudels: Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
• Make the prosciutto asparagus strudels: Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
• Bake the strudels for 30 minutes, until puffed and golden brown.
• Enjoy!

Steps:

• In a large bowl, sift together all-purpose flour, baking powder and salt.
• Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
• Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.
• Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.

Steps:

• Mix apple slices, sugar, 1/2 cup flour and 1 tsp cinnamon for the filling. Set aside.
• Mix the remaining ingredients for pie crust, reserving 1 egg white.
• Divide dough in two pieces.
• Roll out 1/2 of the dough to fit a 10x15 inch jelly roll pan with sides.
• Cover with apple mixture.
• Roll out top crust. Cover with top crust.
• Brush top with egg white.
• Slit crust.
• Bake at 350 for 45-60 min.
• For the icing, mix 1 cup powdered sugar and 1/2 tsp vanilla with enough cream or milk to make a thin frosting.
• Mix well and spread over hot crust.

Steps:

• Sift together the flour and salt in a bowl. Stir in the egg whites till crumbley. Slowely add the water till a ball forms.
• Roll the dough out till thin, like rolling out for cinnamon rolls and spread with melted butter.
• Beat egg yolk and salt/pepper. Mix in the cottage cheese and green onions. Spread over the buttered dough.
• Roll up as you would a cinnamon roll and pinch shut.
• In a fry pay over med-high heat plave butter and water till it comes to a light boil. Drop in the noodle dough. Simmer for 25 minutes with lid on. Take the lid off and brown.
• Serve with salad and sausage or roulands. Enjoy.

Steps:

• Preheat oven to 400. Saute the onions in 2 tablespoons of the butter for 10 minutes, until soft but not browned.
• In another pan, heat 4 tablespoons of the butter and saute the crumbs until crisp.
• Melt the remaining butter in a small saucepan. Spread one phyllo pastry sheet out on a large board and brush with butter. Put another pastry sheet on top and brush with more butter. Repeat until all sheets have been used.
• Spread the onions evenly on top of the pastry, keeping the edges clear.
• Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.
• Fold over 2 inches all around the pastry, then fold the long edges over to make a roll. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape.
• Brush with remaining melted butter and sprinkle with the remaining crumbs. Bake 40 minutes or until golden.
• Garnish with parsley sprigs, lemon slices and asparagus tips.
• Combine yogurt and herb dressing ingredients and serve with strudel.