Mock Strudel Recipes

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:

• Dough:.
• In a large bowl mix the dough ingredients together until it forms a ball.
• Roll in waxed paper and refrigerate overnight.
• Filling:
• Mix orange marmalade and apricot jam together.
• Topping:.
• In a separate bowl mix all toppings together.
• Preheat oven to 325 degrees.
• Grease and flour cookie sheet.
• Cut dough in four equal pieces.
• Take 1 section of dough and refrigerate the others.
• Roll out dough on floured waxed paper forming a rectangle.
• Spread 1/4 filling over rectangle.
• Sprinkle 1/4 topping mixture over rectangle.
• Roll up like a jelly roll about 1 inch across.
• Repeat for balance of ingredients.
• Bake for 1 hour.
• Cut into slices when cool.

Steps:

• In a large skillet, melt the butter over medium heat and stir in apples, raisins, and golden raisins. Saute for about 5 to 7 minutes until they begin to caramelize. Add pears, peaches, vanilla, cinnamon, and brown sugar and cook for 5 more minutes. Remove from heat and allow to cool to room temperature.
• Preheat oven to 350 degrees F.
• If phyllo was defrosted, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter. Lay another sheet on top and butter again, repeating for all the phyllo sheets, until you have a stack of 10. Start another stack of 10 on a separate baking sheet and butter in between each sheet in the same way.
• Fold cubed pound cake and bread crumbs into the fruit mixture. (This will absorb enough of the moisture to prevent the phyllo from breaking down.)
• Spread the fruit mixture evenly over each stack of prepared phyllo and gently roll up the dough from the longest side, folding the ends shut as you go. Brush with egg wash and sprinkle with granulated sugar. Bake in oven until golden brown, about 30 to 40 minutes. Remove from oven and cool completely.
• Serve at room temperature with a scoop of vanilla ice cream and warm caramel sauce.