Best Apple Pie Strudel Recipes

STRUDEL STYLE APPLE PIE W/NUTS & RAISINS

STRUDEL STYLE APPLE PIE W/NUTS & RAISINS image

I recently made a Corned Beef and Cabbage dinner and this was the dessert I made to go with it. I wanted it to be a bit different from my traditional Apple Pie because that would allow me to share the recipe with you. This was a great pie and it reminded me of the days when I was in my twenties working in Kenilworth at this...

Provided by Rose Mary Mogan

Time 1h30m

Number Of Ingredients 12

Ingredients

1 double refrigerated pie crust or homemade
8 large apples peeled & sliced thin
2/3-1 c raisins
3/4 c Truvia sweetener or granulated sugar
1 c chopped nuts (I used black walnuts)
2 tsp cinnamon
1 tsp nutmeg
2-3 Tbsp butter
2 Tbsp arrowroot or all purpose flour
white sugar crystals for garnish (optional)
1 large egg +1 tbsp. water beaten together as egg wash
2-3 Tbsp lemon juice

Steps:

1. Preheat oven to 400 degrees F. Wash, peel and slice apples. This is the dessert I made with $2.00 worth of reduced apples.
2. Add sliced apples to large bowl. I add the raisins too so they can plump a bit before going into the oven.
3. Add in the lemon juice and continue to mix sliced apples with lemon juice as you slice them. Lemon juice prevents the apples from turning brown.
4. Bring pie crust to room temperature to make it easier to unroll. Then, line pie plate with the first pie crust.
5. Combine sugar or Truvia, cinnamon, nutmeg and flour in a small bowl. Stir till blended together. Then sprinkle mixture over sliced apples, and add in the walnuts and carefully stir till blended together.
6. Pour apple mixture into prepared pie shell. Top with small pats of butter.
7. Add the top crust and pinch the bottom and top crust together then crimp edges. Blend the egg with water and brush over top crust, or you may use evaporated milk or heavy whipping cream, by brushing the top, then lightly sprinkle with white sugar crystals. PLACE PIE ON SHALLOW BAKING PAN OR COOKIE SHEET TO CATCH ANY POTENTIAL DRIPS. Place in preheated 375 degree oven, and bake for 20 minutes, then LOWER TEMPERATURE TO 350 degrees and continue to bake an additional 35 to 40 minutes.
8. Bake until crust is golden brown. May need to add foil to edge of pie during last half of baking to prevent the edges from over browning. I DID NOT NEED TO USE THIS STEP. ALLOW PIE TO COOL COMPLETELY.
9. Slice and serve as desired plain or with ice cream.

APPLE PIE STRUDEL

Apple Pie Strudel image

I experimented with a few recipes and came up with a fun little individual version of an apple pie. I did this because my dad brought home apples and then kept asking for a pie. Well, I don't have great luck with crust, but I have made a few things using filo dough. These make cute little desserts that are easy to pack in...

Provided by Brandi Kirkpatrick

Categories Other Desserts

Time 40m

Number Of Ingredients 15

Ingredients

FILLING
1/2 cup butter
2 tablespoons flour
1 tablespoon cornstarch
1/4 cup water
1/2 cup white sugar
1/2 cup dark brown sugar
6-8 granny smith apples, peeled and diced
1/2 cup chopped pecans, toasted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon vanilla extract
CRUST
1 package filo dough, thawed
1/2 cup melted butter

Steps:

1. Melt the butter in a skillet. Stir in flour to form a paste. Combine water and cornstarch. Add white sugar and brown sugar to skillet; as well as cornstarch water. Add diced apples. Bring to a boil. Add Chopped pecans, cinnamon, and nutmeg. Reduce temperature and let simmer until apples are just slightly tender. Remove from heat and stir in vanilla.
2. Preheat oven to 400°. Remember, when using filo dough it is very delicate and you must not let the dough dry out. I usually place damp paper towels over the dough I am not working with. No matter the size of "pies" you wish to make the one key to remember is cutting the dough into long rectangles/strips (I find it's easiest to just cut dough with a pizza cutter). The narrower the strip the smaller the "pie." Prepare cookie sheets either with cooking spray or parchment paper (these can leak).
3. After you have cut the filo dough to your desired width; take about 3 sheets to use per "pie." Gently brush the dough with melted butter. Then place about a tablespoon (or less depending on size) about an inch away from the top corner of dough strip. (This is where it can get tricky and messy.) You are now going to fold the dough as you would a flag. Pull the top edge over to form a triangle, then fold that triangle down on top of the dough; repeat until the end of the strip of dough. Gently, place triangles on cookie sheet and lightly coat with butter. You can sprinkle a little coarse sugar (or cinnamon-sugar) on top for interest if you desire. Repeat process with remaining dough and filling.
4. Bake in preheated oven for about 8 minutes or until golden brown on top. Cool slightly and serve! (Make sure you don't leave "pies" on cookie sheet to cool too long of the caramel with stick to the pans and be a mess!)

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What is Apple Pie Strudel Recipes

Apple pie strudel recipes are variations of a classic apple pie that originates from Austria. The strudel is a pastry made from dough that is stretched and filled with a sweet or savory filling before being rolled into a cylinder and baked. The filling for an apple pie strudel typically includes apples, brown sugar, cinnamon, and sometimes raisins or walnuts.

History of Apple Pie Strudel Recipes

The strudel has its origins in the Ottoman Empire, where it was called "baklava." In the 16th century, the Habsburg Empire of Austria annexed Hungary, and the strudel became a popular dessert in Austria as well. The Viennese version of the strudel is made with paper-thin layers of dough that are rolled around a filling of fruit, cheese, or meat. In the United States, apple pie is a staple dessert, and many bakers have taken inspiration from the classic strudel to create a unique take on the traditional apple pie. These apple pie strudel recipes have become increasingly popular as a fall dessert due to their warm and comforting flavors.

Ingredients in Apple Pie Strudel Recipes

The key ingredients in apple pie strudel recipes include flour, butter, sugar, apples, cinnamon, and nutmeg. The dough is made by mixing flour, sugar, and butter and then kneading until it forms a cohesive dough. The dough is then rolled out thin and filled with a mixture of sliced apples, brown sugar, cinnamon, and nutmeg.

Variations of Apple Pie Strudel Recipes

There are many variations of apple pie strudel recipes, including those that incorporate raisins, cranberries, or chopped walnuts into the filling. Others may use a combination of apples and pears or add a layer of cream cheese or whipped cream on top of the filling before rolling the dough. Some apple pie strudel recipes call for the addition of a streusel topping made from flour, butter, and sugar, which is sprinkled over the top of the strudel before baking. This creates a crunchy texture on top of the soft, flaky pastry.

Serving Apple Pie Strudel

Apple pie strudel is typically served warm, sometimes with a dollop of whipped cream or a scoop of vanilla ice cream. Although it is often enjoyed as a dessert, some bakers also serve apple pie strudel as a breakfast pastry, as it pairs well with coffee or tea.

The Health Benefits of Apple Pie Strudel

Apple pie strudel is a relatively healthy dessert, as it contains apples, which are a good source of fiber and vitamin C. Apples are also low in calories while being filling, making them an excellent choice for those trying to lose weight. Additionally, cinnamon, which is a common spice used in apple pie strudel recipes, has been shown to have health benefits such as reducing inflammation and improving blood sugar control. In conclusion, apple pie strudel recipes are a delicious and unique take on the classic apple pie. They have a rich history originating from Austria and the Ottoman Empire and offer a variety of flavors and textures. Whether enjoyed as a dessert or a breakfast pastry, apple pie strudel is a comforting and satisfying treat that can be enjoyed year-round.

Valuable Tips for Making Apple Pie Strudel Recipes

Apple pie strudel is a recipe that is always a crowd-pleaser. The combination of buttery, flaky pastry and sweet, spiced apple filling is irresistible. However, making this delicious dessert can be intimidating, especially if you are new to baking. To make the perfect apple pie strudel, the following valuable tips should be considered:

Tip 1: Choose the Right Apples

The type of apples used affects the texture and taste of the strudel filling. Apples with a firm texture that hold their shape when cooked, such as Granny Smith or Honeycrisp, are a good choice. Avoid using apples that are too soft, such as Macintosh, as they may become mushy when cooked. A combination of different types of apples can also be used to achieve a balance of tartness and sweetness.

Tip 2: Don't Overfill the Pastry

Overfilling the pastry with apple filling can cause the strudel to burst open during baking, making it difficult to slice and serve. When rolling out the pastry, leave some margin around the edges to accommodate the filling. Place the filling in a rough line down the center of the pastry, leaving at least one inch of pastry on each side. This will ensure that the strudel does not burst open during baking.

Tip 3: Brush the Pastry with Egg Wash

Brushing the pastry with egg wash gives it a shiny, golden-brown finish. To make an egg wash, whisk together one beaten egg and a tablespoon of water. Using a pastry brush, lightly coat the top of the pastry with the egg wash before baking. This will enhance the appearance of the strudel and add flavor to the pastry.

Tip 4: Keep the Pastry and Filling Cooled

Warm pastry and filling can make it difficult to work with, causing the pastry to tear and the filling to spill out. To prevent this, the pastry and filling should be kept cool until it's time to put the strudel together. Chill the pastry and the filling in the fridge for at least 30 minutes before use. This will make it easier to handle the pastry and prevent it from tearing or breaking.

Tip 5: Roll the Pastry Out Thinly

The pastry for the strudel should be rolled out as thinly as possible. This will make it flakier and lighter to eat. A thin dough will also allow the filling to cook evenly and prevent it from becoming too soggy. Roll the dough out on a floured surface, making sure it is even and does not have any holes or tears.

Tip 6: Cut the Strudel into Slices When Cooled

After baking, the strudel should be allowed to cool for at least 15 minutes. If it is cut while still hot, the filling may ooze out, and the pastry may crumble. Cutting the strudel into slices when it is cool will help to hold it together and make it easier to serve.

Tip 7: Serve with Ice Cream or Whipped Cream

Apple pie strudel is a delicious dessert on its own, but it can be enhanced even further by serving it with a dollop of ice cream or whipped cream. The creamy texture and cool temperature of the ice cream or whipped cream provide a contrast to the warm, flaky pastry and sweet apple filling, creating a perfect balance of flavors. In conclusion, making apple pie strudel recipes can be easy as long as you follow these valuable tips. The key to a successful strudel is choosing the right apples, not overfilling the pastry, brushing the pastry with egg wash, keeping the pastry and filling cooled, rolling the pastry out thinly, cutting the strudel into slices when cooled, and serving with ice cream or whipped cream. By implementing these tips, you will be well on your way to making a scrumptious apple pie strudel that will impress your family and friends.