Best Mock 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.

MOCK APPLE STRUDEL



Mock Apple Strudel image

"On Saturdays, Mom would pack us five kids into the car, and we'd drive into the country looking for wild apple trees alongside the road. With the apples we picked, she'd bake this strudel, our traditional fall Sunday-morning breakfast." -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 14

2 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons plus 1/2 cup sugar, divided
1/2 teaspoon salt
1/4 cup cold butter
3/4 cup fat-free milk
1 tablespoon butter, melted
3 cups chopped tart apples
1 teaspoon ground cinnamon
FROSTING:
1/2 cup confectioners' sugar
1 teaspoon fat-free milk
1/4 teaspoon vanilla extract
Chopped nuts, optional

Steps:

  • In a large bowl, combine the flour, baking powder, 2 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Roll out into a 14x10-in. rectangle. Brush with melted butter. Top with apples; sprinkle with cinnamon and remaining sugar., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on a parchment-lined 15x10x1-in. baking pan. Bake at 425° for 25-30 minutes or until golden brown., Remove from pan to a wire rack. In a small bowl, combine the confectioners' sugar, milk and vanilla; drizzle over warm strudel. Sprinkle with nuts if desired.

Nutrition Facts : Calories 200 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 239mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g 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

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