Best Mock Apple Strudel Recipes

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MOCK FRUIT STRUDEL WITH ICE CREAM



Mock Fruit Strudel with Ice Cream image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 3h40m

Yield 8 servings

Number Of Ingredients 17

4 tablespoons butter
2 fresh Granny Smith apples, peeled, cored, and finely diced
2 tablespoons raisins
2 tablespoons golden raisins
1 (16-ounce) can pears, well-drained and finely diced
1 (16-ounce) can peaches, well-drained and finely diced
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/3 cup brown sugar
20 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness number 4)
1 cup melted butter
1 small pound cake, defrosted, and cut into small cubes
1 cup panko bread crumbs
1 or 2 eggs, lightly beaten, for egg wash
1 tablespoon granulated sugar
1 pint vanilla ice cream
1 (6-ounce) jar caramel sauce (the kind used as an ice cream topping), warmed just before serving

Steps:

  • In a large skillet, melt the butter over medium heat and stir in apples, raisins, and golden raisins. Saute for about 5 to 7 minutes until they begin to caramelize. Add pears, peaches, vanilla, cinnamon, and brown sugar and cook for 5 more minutes. Remove from heat and allow to cool to room temperature.
  • Preheat oven to 350 degrees F.
  • If phyllo was defrosted, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter. Lay another sheet on top and butter again, repeating for all the phyllo sheets, until you have a stack of 10. Start another stack of 10 on a separate baking sheet and butter in between each sheet in the same way.
  • Fold cubed pound cake and bread crumbs into the fruit mixture. (This will absorb enough of the moisture to prevent the phyllo from breaking down.)
  • Spread the fruit mixture evenly over each stack of prepared phyllo and gently roll up the dough from the longest side, folding the ends shut as you go. Brush with egg wash and sprinkle with granulated sugar. Bake in oven until golden brown, about 30 to 40 minutes. Remove from oven and cool completely.
  • Serve at room temperature with a scoop of vanilla ice cream and warm caramel sauce.

GERMAN APPLE STRUDEL



German Apple Strudel image

This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 2 strudels (8 slices each).

Number Of Ingredients 12

3 cups all-purpose flour
1/2 cup canola oil, divided
3/4 cup warm water (120°)
1 large egg, room temperature, lightly beaten
FILLING:
1-1/2 cups fresh bread crumbs
6 cups chopped peeled apples (about 6 medium)
1/2 cup raisins
1 cup sugar
1-1/2 teaspoons ground cinnamon
1/3 cup butter, melted
3 tablespoons sour cream

Steps:

  • Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place, about 30 minutes., Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely., Tape a 30x15-in. sheet of parchment onto a work surface; dust lightly with flour. Divide dough in half; place 1 portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment., Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter., Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan., Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream 2 times while baking. Repeat with remaining ingredients., Using parchment, transfer to a wire rack to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 285 calories, Fat 12g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 61mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

MOCK APPLE PIE SQUARES



Mock Apple Pie Squares image

No one ever guesses these sweet "apple" slices are made with zucchini. In fact, there isn't a bit of apple in them. What I like about this yummy recipe is that it makes a lot using economical ingredients. -Lynn Hamilton, Naperville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

4 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1-1/2 cups cold butter, cubed
FILLING:
8 cups sliced peeled zucchini
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts
1/2 cup golden raisins

Steps:

  • In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15x10x1-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside., Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins. , Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 229 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 125mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

MINI APPLE STRUDELS



Mini Apple Strudels image

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

1-1/2 cups chopped peeled tart apples
2 tablespoons plus 2 teaspoons sugar
2 tablespoons chopped walnuts
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
6 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray
Confectioners' sugar, optional

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.

MOCK STRUDEL



Mock Strudel image

This a delicious dessert sort of a cross between strudel and rugalech. Takes 2 days to make because you have to rest the dough overnight. Delicious results.

Provided by mandabears

Categories     Dessert

Time 8h15m

Yield 36 pieces

Number Of Ingredients 12

1/2 lb melted butter, do not substiute
1 tablespoon sugar
3/4 teaspoon salt
1 cup sour cream
2 1/4 cups flour, sifted
6 ounces orange marmalade
6 ounces apricot jam
1/2 cup brown sugar
1 tablespoon cinnamon
1/2 cup coconut, shreddede
1 cup walnuts, chopped
1/2 cup raisins

Steps:

  • Dough:.
  • In a large bowl mix the dough ingredients together until it forms a ball.
  • Roll in waxed paper and refrigerate overnight.
  • Filling:
  • Mix orange marmalade and apricot jam together.
  • Topping:.
  • In a separate bowl mix all toppings together.
  • Preheat oven to 325 degrees.
  • Grease and flour cookie sheet.
  • Cut dough in four equal pieces.
  • Take 1 section of dough and refrigerate the others.
  • Roll out dough on floured waxed paper forming a rectangle.
  • Spread 1/4 filling over rectangle.
  • Sprinkle 1/4 topping mixture over rectangle.
  • Roll up like a jelly roll about 1 inch across.
  • Repeat for balance of ingredients.
  • Bake for 1 hour.
  • Cut into slices when cool.

Nutrition Facts : Calories 158.9, Fat 9.4, SaturatedFat 5, Cholesterol 16.4, Sodium 94.8, Carbohydrate 18.2, Fiber 0.8, Sugar 9.3, Protein 1.8

EASY APPLE STRUDEL



Easy Apple Strudel image

My family always loves it when I make this wonderful dessert. Old-fashioned strudel was too fattening and time-consuming, but this revised classic is just as good. It's best served warm from the oven. -Joanie Fuson, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

1/3 cup raisins
2 tablespoons water
1/4 teaspoon almond extract
3 cups coarsely chopped peeled apples
1/3 cup plus 2 teaspoons sugar, divided
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
2 tablespoons canola oil
8 sheets phyllo dough (14x9-inch size)
Confectioners' sugar, optional

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.

Nutrition Facts : Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 37g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.

EASY APPLE STRUDEL



Easy Apple Strudel image

This apple strudel recipe is very simple to make, yummy and best of all, inexpensive.

Provided by JESSLUV

Categories     Bread     Yeast Bread Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

1 Granny Smith apple - peeled, cored and coarsely shredded
3 Granny Smith apples - peeled, cored and sliced
1 cup brown sugar
1 cup golden raisins
1 sheet frozen puff pastry, thawed
1 egg
¼ cup milk

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.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 87.9 g, Cholesterol 31.8 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 130.3 mg, Sugar 62.2 g

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