Best Apple Walnut And Currant Strudel Recipes
APPLE, WALNUT AND CURRANT STRUDEL
Steps:
- Position rack in center of oven and preheat to 400°F. Combine first 5 ingredients in heavy medium skillet over low heat. Cover and cook until apples are just tender, stirring occasionally, about 20 minutes. Uncover and mix in apricot jam. Increase heat to high and boil until juices thicken, stirring frequently, about 3 minutes. Place in freezer and cool 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Cut off about 1/3 of pastry dough, making sheet approximately 6x12 inches. (Save dough piece for another use.) Roll dough out on lightly floured surface to very thin 9x18-inch rectangle. Arrange apple filling lengthwise in center of dough in 12x3-inch log. Press walnuts over filling. Fold short ends of dough over filling. Fold 2 long sides over filling and then roll up to enclose. Arrange strudel on unbuttered baking sheet seam side down.
- Bake strudel 15 minutes. Reduce temperature to 375°F. and bake until deep golden brown, about 25 minutes longer. Immediately slide long spatula under strudel to loosen from baking sheet. Transfer strudel to platter. Let stand 10 minutes. Cut away 1 inch from each end of strudel. Serve warm or at room temperature.
MINI APPLE STRUDELS
Crisp sheets of phyllo dough surround tender slices of apple in this clever play on strudel. Walnuts and cinnamon enhance that traditional apple pie flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the apples, sugar, walnuts, flour and cinnamon. Set aside., Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out). Spray with butter-flavored spray., Fold in half widthwise; spray again with butter-flavored spray. Spoon a scant 1/3 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Place seam side down on a baking sheet coated with cooking spray. Repeat., With a sharp knife, cut diagonal slits in tops of strudels. Spray strudels with butter-flavored spray. Bake at 350° for 20-22 minutes or until golden brown. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 100 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 45mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
APPLE-NUT STRUDEL
Making phyllo at home is a laborious process, and supermarkets often sell good fresh or frozen phyllo. If you use frozen dough, thaw it overnight before, and don't refreeze -- it will be too brittle.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes two 12-inch strudels
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Brush a large baking pan with melted butter; set aside. Combine almonds and walnuts in a small bowl; set aside.
- Combine apples, raisins, 2 tablespoons sugar, lemon zest, and cinnamon in a medium bowl. Set aside.
- Bring 3/4 cup water and cornstarch to a boil in a small saucepan, stirring constantly until thick and smooth. Add 4 remaining tablespoons sugar, and stir until dissolved. Pour over apples. Stir to combine.
- Place a sheet of phyllo on a flat work surface to form a square. Brush with butter. Place a second sheet over the first. Brush with butter. Repeat four times.
- Spread 1/4 cup nuts over bottom third of phyllo in a 1-inch-wide line parallel to and about 3 inches from the edge of pastry. Top with a sheet of phyllo. Brush with butter. Spread half of apple mixture in a 3 1/2-inch-wide line covering the nuts; sprinkle with cinnamon. Top with a sheet of phyllo. Brush with butter. Fold in right and left sides of phyllo about 1 inch. Fold phyllo over once to cover apples. Brush with butter. Roll like a cigar almost to end, brushing all surfaces with butter. Fold in ragged edges, and brush with butter. Finish rolling, and place, seam-side down, in prepared pan.
- Brush with butter. Cut six 1-inch diagonal slits in top of roll. With fingers, slightly widen slits. Repeat with remaining phyllo and filling.
- Transfer to oven, and bake until golden, about 10 minutes. Lower heat to 350 degrees. Continue baking until juices are bubbling and apples are tender when pierced with a knife, 30 to 40 minutes more.
APPLE STRUDEL
Our easy apple strudel recipe is a warming autumnal pudding, full of fruit and spices. Serve up golden brown slices filled with caramelised apple and walnut
Provided by James Martin
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat 75g of the sugar and the vanilla seeds in a medium, heavy-based frying pan over a medium-low heat for 5-8 mins, or until golden brown and caramelised. Add the apples, currants, sultanas, allspice, nutmeg and walnuts, then cook for 10 mins or until the apple is tender. Remove the apple mix from the pan with a slotted spoon and cool to room temperature.
- Line two baking trays with baking paper. Place a sheet of filo on one of the trays, then brush lightly with the melted butter. Sprinkle over 1 tsp sugar. Repeat the process until there are 3 layers of filo. Repeat with the remaining sheets of filo on the second tray.
- Divide the apple mix along the shorter edge of both pastry sheets and gently roll into 2 logs, tucking in the ends as you go. Brush with melted butter and sprinkle over 1 tbsp sugar. Can be made up to one day ahead, kept chilled. Bake for 25 mins, or until the pastry is golden brown and crisp. Let cool slightly, then cut each strudel into 6 diagonal slices. Serve two slices each with a dollop of crème fraîche on the side.
Nutrition Facts : Calories 484 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 35 grams sugar, Protein 5 grams protein, Sodium 0.74 milligram of sodium
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to Apple Walnut and Currant Strudel Recipes
Apple Walnut and Currant Strudel is a mouth-watering dessert that has become a popular favorite around the world due to its flaky pastry, delicious filling, and delightful aroma. This traditional dessert originated in Austria and has since gained worldwide popularity. The strudel is made from delicate layers of crispy phyllo pastry, which are rolled around a sweet filling of apples, walnuts, and currants.The History of Strudel
Strudel is a pastry of Austrian origin, and its name comes from the German word "strudel," meaning whirlpool. It is believed to have been introduced to Austria from the Ottoman Empire and has since become one of the best-known and loved desserts in Austria and around the world. The first reference to strudel dates back to the 17th century, where it was mentioned in the Viennese royal archives. Initially, strudel was made with a filling of apples, but over time, different ingredients were incorporated, including currants, cherries, nuts, and cheese.Ingredients Found in Apple Walnut and Currant Strudel
To create a perfect strudel, you need to have the right ingredients that work in combination to create the ideal taste and texture. The key ingredients in an Apple Walnut and Currant Strudel include:Phyllo Pastry
Phyllo Pastry is a thin sheet of pastry that is commonly used in Middle Eastern and Balkan cuisine. It is made from unleavened dough and consists of many thin layers of pastry separated by oil and a brushing of butter. The dough is made with flour, water, and oil or cream, and it is rolled out into thin sheets before use.Apples
Apples are the core ingredient in the strudel recipe and are known to provide a sweet and tart flavor. The best apples for strudel are Granny Smith, which is firm and holds its shape after cooking, and Pink Lady, which is sweet and juicy.Walnuts
Walnuts provide a nutty crunch to the strudel and are a good source of protein and healthy fats. They add texture and flavor to the filling.Currants
Currants are small, dried berries that add a tangy flavor to the strudel. They are typically red or black and are closely related to the grapevine family.Sugar
Sugar is added to the filling to provide sweetness and to help thicken the juices from the apples.Cinnamon
Cinnamon is a spice that is often used in strudel as it adds a warm, sweet flavor to the filling.The Preparation Process of Apple Walnut and Currant Strudel
Making Apple Walnut and Currant Strudel involves several steps, and the key to creating a perfect strudel lies in the preparation process. The preparation process includes:Preparing the Filling
The first step in making strudel is to prepare the filling, which involves peeling, coring, and chopping the apples into small pieces. The apples are then combined with sugar, cinnamon, currants, and walnuts to create a sweet and tangy filling.Preparing the Pastry
One of the essential steps in making strudel is preparing the phyllo pastry. It is crucial to handle the pastry carefully to avoid tearing or breaking the delicate layers. The pastry is brushed with melted butter or oil to keep it moist and to allow the layers to stick together.Assembling the Strudel
Once the filling and pastry are prepared, the next step is to assemble the strudel. The pastry is laid out flat, and the filling is spread over it. The edges of the pastry are then rolled inwards, starting from one end and working towards the other end. This creates a tube-like shape, which is then carefully placed onto a baking sheet.Baking the Strudel
The strudel is baked in an oven at 375°F for approximately 30-40 minutes until it is golden brown and crispy. Once it is done, it is removed from the oven and allowed to cool before being cut into slices.Conclusion
Apple Walnut and Currant Strudel is a beloved dessert that has gained widespread fame due to its crispy layers of phyllo pastry and sweet filling. While it originated in Austria, it has become popular around the world and is enjoyed on a global scale. By using quality ingredients and following the right preparation steps, anyone can create the perfect strudel that is sure to delight the taste buds.
Valuable Tips for Making Apple, Walnut, and Currant Strudel Recipes
If you're looking to make a delicious and impressive dessert that's both sweet and savory, then an apple, walnut, and currant strudel might just be the perfect choice. While it may seem daunting at first, with the right guidance and a few tips and tricks, you'll be able to create a flaky, golden-brown strudel that will impress all who try it.
Here are some tips to consider when making apple, walnut, and currant strudel recipes:
1. Use the Right Apples
While many recipes simply call for "apples," the type of apple you choose can have a big impact on the flavor and texture of your strudel. For this recipe, it's best to use a tart apple such as Granny Smith or Honeycrisp, as they will hold their shape when cooked and won't turn to mush. Stay clear of sweeter apples such as Red Delicious, as they will become too soft and sweet when cooked.
2. Keep Your Dough Thin
One of the keys to a successful strudel is getting the dough thin enough. You want the dough to be almost see-through, as this will create a delicate and flaky pastry. The best way to achieve this is to stretch the dough out by hand, using a floured surface and a rolling pin. If you're new to making strudel dough, it might be helpful to watch a few videos online to get a better idea of the technique.
3. Toast Your Nuts
Toasting your walnuts before using them in your strudel will bring out their natural oils and deepen their flavor, making them an even more delicious addition. Simply place your chopped walnuts on a baking sheet and bake in the oven at 350°F for about 5-7 minutes, or until they start to brown and become fragrant.
4. Don't Overfill Your Strudel
While it might be tempting to pack in as much apple filling as possible, overstuffing your strudel can cause it to burst open or become too heavy. Instead, aim for a thin, evenly distributed layer of apple, walnut, and currant filling, leaving a bit of space around the edges to allow for folding and sealing. This will ensure that your strudel bakes evenly and comes out perfectly crisp.
5. Use Melted Butter, Not Oil
Some recipes call for brushing the dough with oil, but for the best flavor and texture, it's recommended to use melted butter instead. Butter will give your strudel a rich, buttery flavor and a flakier texture than oil. Don't be afraid to use a generous amount of melted butter, as this will help the dough become golden and crisp in the oven.
6. Be Gentle When Rolling and Folding
When rolling and folding your strudel, it's important to be gentle and patient. The dough is delicate and can tear easily, so take your time and use light, even pressure when stretching and rolling it out. When folding the dough over the filling, be careful not to rip or tear it. If the dough does tear, don't worry – simply patch it up with a bit of extra dough and continue on.
7. Brush with Egg Wash for a Golden Finish
To give your strudel a beautiful golden color and a bit of shine, brush it with an egg wash before baking. Simply whisk together one egg with a tablespoon of water or milk, and use a pastry brush to evenly coat the entire strudel. This will also help to seal the edges and keep the filling from oozing out during baking.
8. Let it Cool Before Slicing
When your strudel comes out of the oven, resist the urge to slice into it right away. Instead, let it cool for at least 15-20 minutes before cutting into it. This will allow the filling to set and the pastry to cool down, making for easier slicing and preventing the filling from spilling out. Serve warm or at room temperature, with a dollop of whipped cream or a scoop of ice cream, if desired.
Conclusion
Making an apple, walnut, and currant strudel requires some skill and patience, but with these tips in mind, you'll be well on your way to creating a delicious and impressive dessert. Remember to use the right apples, keep your dough thin, toast your nuts, don't overfill your strudel, use melted butter instead of oil, be gentle when rolling and folding, brush with egg wash for a golden finish, and let it cool before slicing. With a little practice and some experimentation, you'll be able to make the perfect strudel every time.