SAUSAGE & MUSHROOM STRUDELS
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade and pulse until the meat is finely ground.
- Heat 4 tablespoons of the butter in a large (12-inch) sauté pan, add the onion and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
- Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
- Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter and sprinkle with a teaspoon of dry bread crumbs. Place a second sheet of phyllo directly on top, brush with butter and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up. With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
- Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines and serve warm.
QUICK PUFF PASTRY APPLE STRUDEL
This is an easy apple strudel version with puff pastry that is ready in less than an hour. It tastes especially delicious fresh out of the oven with some vanilla ice cream.
Provided by Natalie Titanov
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling.
- Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 54.1 g, Cholesterol 23.3 mg, Fat 17.2 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 3.6 g, Sodium 87.1 mg, Sugar 34 g
OKTOBERFEST STRUDELS
My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 strudels (3 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly., In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses., Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients., Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.
Nutrition Facts :
BOCA SAUSAGE APPLE STRUDEL
BOCA Veggie Breakfast Links are what put the savory in this sweet and savory apple strudel. And refrigerated pizza crust makes it a cinch to make.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 8 servings.
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Pat pizza dough onto bottom of 15x10x1-inch pan sprayed with cooking spray. Sprinkle with 2 Tbsp. cinnamon sugar.
- Arrange apples in lengthwise row down center of dough; top with chopped links. Fold over both long sides of dough to cover filling, slightly overlapping edges of dough in center. Pinch ends of dough together to seal. Sprinkle with remaining cinnamon sugar.
- Bake 15 min. or until golden brown.
Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES
In this rustic sheet-pan dinner, apples and shallots roast slowly alongside pork sausage, becoming fragrant and caramelized in the process. A quick toss with whole-grain mustard and apple cider vinegar adds a savory edge, making the apple and shallot mixture almost reminiscent of chutney. This recipe works equally well with both sweet and hot pork sausage, as well as any crisp apples, though a mix of red and green apples looks particularly nice. Serve with French green lentils and a green salad, with plenty of Dijon mustard on the side.
Provided by Lidey Heuck
Categories dinner, easy, weekday, sausages, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
- Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
- Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
- Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.
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