Best Elsies Strudel Recipes

EASY APPLE STRUDEL

Steps:

• Preheat oven to 350°. Place raisins, water and extract in a large microwave-save bowl; microwave, uncovered, on high for 1-1/2 minutes. Let stand 5 minutes. Drain. Add apples, 1/3 cup sugar, flour and cinnamon; toss to combine., In a small bowl, mix melted butter and oil; remove 2 teaspoons mixture for brushing top. Place 1 sheet of phyllo dough on a work surface; brush lightly with some of the butter mixture. (Keep remaining remaining phyllo covered with a damp towel to prevent it from drying out.) Layer with 7 additional phyllo sheets, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of 1 long side., Fold the short edges over filling. Roll up jelly-roll style, starting from the side with a 2-in. border. Transfer to a baking sheet coated with cooking spray. Brush with reserved butter mixture; sprinkle with remaining sugar. With a sharp knife, cut diagonal slits in top of strudel., Bake until golden brown, 35-40 minutes. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.

ELSIE'S APPLE STRUDEL WITH BURNT CARAMEL ICE CREAM

Steps:

• Melt 1/4 cup butter in heavy large skillet over medium heat. Add apples and sauté until tender, about 10 minutes. Add 1/2 cup sugar and salt; stir until sugar is dissolved, about 1 minute. Add raisins and cook until almost all liquid is absorbed, about 2 minutes. Stir in 1/4 cup coarsely chopped walnuts. Spread apple mixture in rimmed baking sheet; cool.
• Line another rimmed baking sheet with parchment paper. Melt remaining 1/2 cup butter. Transfer 1 large phyllo sheet to baking sheet (if using small phyllo, place 2 sheets of phyllo on baking sheet, overlapping slightly). Brush lightly with melted butter. Sprinkle with 2 tablespoons sugar and 3 tablespoons finely chopped walnuts. Repeat with 4 more large phyllo sheets (or 8 more small sheets), melted butter, sugar, and walnuts. Top with remaining phyllo sheet; brush with butter.
• Spoon cooled apple mixture lengthwise down phyllo, starting 3 inches in from 1 long side and leaving 2-inch border at short sides. Using parchment paper as aid, roll up strudel lengthwise. Place strudel, seam side down, on parchment. Tuck in ends to enclose filling. Brush strudel with butter; sprinkle with remaining 1 tablespoon sugar. DO AHEAD Can be made 4 hours ahead. Chill.
• Preheat oven to 375°F. Bake strudel until golden brown, about 40 minutes. Cool 15 minutes. Using serrated knife, cut into 8 slices. Sprinkle strudel with powdered sugar and serve with Burnt caramel ice cream .

APPLE STRUDEL

Steps:

• Heat the oven to 375 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
• Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.

JEWISH SCOTTISH STRUDEL

Steps:

• Preheat oven to 350 degrees. Coat a large baking sheet with nonstick vegetable spray.
• In a large bowl, whisk eggs and sugar until thick and pale, about 3 minutes. Stir in oil. Fold in flour. Refrigerate for 1 hour.
• Divide dough into 3 pieces. On a floured board, press 1 piece of dough into a rectangle about 6 by 10 inches. Spread 2 tablespoons preserves over the dough. Sprinkle on 1/3 cup raisins, 1/4 cup currants, and 2 tablespoons nuts. Dust lightly with cinnamon. Roll up as for a jelly roll. Place on prepared baking sheet. Repeat with remaining ingredients.
• Bake in preheated oven 35 minutes. Let cool. Cut into slices 1/2-inch thick.