Strudel Dinner 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:

• 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 bowl combine flour and salt until blended, make well in centre and gradually add 2 cups of water to make a soft dough, you may need the extra water to obtain this consistency. Let dough stand, covered with bowl, for best dough this will be about 2 hours.
• Cut dough into balls and with rolling pin roll dough to about 8 - 9 inch diameter circles. Lay circles on floured surface. Put a small amount of melted lard or vegetable oil just to keep strudels pliable and easier to stretch.
• In dutch oven brown short ribs in a small amount of oil, continue cooking over medium heat until meat is almost done. Add potatoes and onion and cover with water. Now back to your dough and the fun part --
• Starting in the middle of your circle, start stretching until dough is very thin being careful to try not to put holes in your dough, this is tricky -- Roll stretched dough into long rectangles and lay on table. Repeat this step for all your circles. Cut dough into about 5 inch lengths.
• Place strudels on top of cooking potatoes and meat. Cook covered without peaking for 25 to 35 minutes. Meat can be removed before adding potatoes if it is cooked.
• Remove strudels to platter and potatoes and meat to bowls. Keep warm.
• To drippings in pot add about 3 cups of water to make an jour, add salt and pepper to taste and boil for about 15 minutes to get a good flavor.
• Serve au jour over all.

Steps:

• Have ready a 24-by-24-inch sheet of clear plastic or two pieces of parchment. Generously butter a large baking pan. Sprinkle with flour, and tap out the excess; set aside. Place flour, 8 tablespoons butter, 3 eggs, salt, 1 teaspoon sugar, and 1 tablespoon water in the bowl of a food processor, and pulse until dough comes together. Divide dough in half equally, flatten into two disks, and wrap each in plastic wrap. Refrigerate 2 to 3 hours or overnight.
• Preheat the oven to 375 degrees. Place bread in the clean bowl of a food processor; pulse until crumbly; set aside. Melt 10 tablespoons butter in a large skillet set over medium-low heat. Add pine nuts and breadcrumbs, and cook, stirring frequently, until fragrant and golden brown, 8 to 10 minutes; set aside.
• Melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add sliced apples and remaining sugar; cook, stirring frequently, until apples have softened, 10 to 12 minutes. Remove from heat; transfer apples to a large bowl. Stir in the pine-nut mixture, lemon zest, and raisins, and set aside to cool, about 15 minutes.
• Place egg yolk in a small bowl, and stir to break it open; set aside. In a small skillet on low heat, melt the remaining 2 tablespoons butter; set aside. Spread the plastic sheet on a clean surface, and dust with flour. Remove dough from refrigerator, and place it in the center of the plastic sheet or on parchment. Roll out into a 20-inch diameter paper-thin circle. Brush the dough with melted butter. Spread half of the reserved apple mixture on the dough. Lift the front edge of the plastic up, and fold the dough over the apple mixture and away onto itself. Repeat folding procedure, ending with the raw edge on top. Gently lift edge, and brush with egg yolk and gently press to seal. Brush ends of dough with egg; fold up; seal. Repeat process with second piece of dough. Transfer to prepared baking pan. Brush surfaces with egg yolk. Using a wooden skewer, pierce the strudels all over.
• Transfer to oven; bake, rotating pan once halfway through, until golden brown, 30 to 35 minutes. Remove from oven; transfer pan to wire rack to cool, about 45 minutes. Sprinkle with confectioners' sugar; serve.

Steps:

• Mix water, salt, baking powder and flour to form dough.
• Knead dough on floured surface until elastic.
• Set aside and cover with wax paper for approximately 20 minutes.
• Roll dough out with rolling pin until it's as thin as you can make it.
• Rub a small amount of oil on top.
• Pull dough out, starting on edges.
• When it's pulled thin, stretch it out on the counter and anchor it on the ends (with water glasses or bowls).
• Flip it lengthwise 3 or 4 times into 1" wide strips.
• Slice off strip and cut into 2" pieces.
• Repeat until no more dough is left.
• Heat 1 tablespoon lard in frying pan at maximum heat and then turn down to setting 4.
• Fry dough in lard, adding lard as needed.
• Remove and let stand in a bowl.
• Heat 1 tablespoon lard in large pot on setting 6.
• Add onions and saute until they start to brown, then add potatoes.
• Add water to cover potatoes, salt and pepper.
• Cook covered until potatoes are half cooked (approximately 15 minutes).
• Add 2" water and bring to boil.
• Add dough pieces and cook covered for 1/2 hour on setting 4.

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:

• Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add onions and apples; cook and stir until tender, 12-15 minutes. Stir in walnuts, mustard, honey, salt and pepper. Remove from heat; cool slightly., On 2 parchment-lined baking sheets, roll out each pastry into a 14x12-in. rectangle. Place half the onion mixture down the center of each rectangle; top with cheese and bacon., On each long side, cut eight 1-3/4-in.-wide strips. Starting at 1 end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk egg with water; brush over braids. Bake until golden brown, 25-28 minutes. Let stand 5 minutes before cutting.