Best Paula Deens Breakfast Blt Strudel Recipes

Paula Deen's Breakfast BLT Strudel Recipe - (4/5) image

Provided by á-167560

Number Of Ingredients 10

Makes 12 servings
1 (16-ounce) package bacon, chopped
12 large eggs, divided
1/2 cup mayonnaise
1 (6-ounce) package fresh baby spinach
3 cloves garlic, minced
1 cup shredded Swiss cheese
1 cup chopped seeded tomato
1/4 teaspoon salt
1 (17.3-ounce) package frozen puff pastry, thawed

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in skillet, and let drain on paper towels. To skillet, add spinach and garlic; cook, stirring occasionally, over medium heat until until spinach wilts. In a large bowl, whisk together 11 eggs and mayonnaise until smooth. Add egg mixture to skillet; cook, stirring occasionally, until eggs are set but not dry. Remove from heat, and stir in cheese, tomato, salt, and cooked bacon. Spoon mixture into a large bowl, and refrigerate for 30 minutes. Preheat oven to 400°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll 1 pastry sheet to a 12x10-inch rectangle. Spoon half of egg mixture lengthwise down center of pastry, leaving a 3-inch border on long sides and a 1-inch border on short sides. Fold short sides of pastry over egg mixture, then fold over long sides. Transfer to prepared pan. Repeat procedure with remaining pastry and egg mixture. In a small bowl, whisk remaining egg until smooth, and brush onto pastry. Bake for 30 minutes or until golden brown. Let stand for 5 minutes; cut into 2-inch-thick slices to serve. Note: Strudel can be baked ahead and slices reheated in a 300° oven or in the microwave for 20 to 30 seconds.

Paula Deen's Apple Strudel image

Provided by Juenessa

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup Bourbon or 1/4 cup apple juice
1/2 cup golden raisin
2 -3 granny smith apples, peeled, cored, halved, and thinly sliced (about 1 pound)
1/2 lemon, juice of
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookie
1/4 cup chopped pecans
2 tablespoons butter, cut into pieces
5 sheets phyllo dough, from 1 pound package of frozen dough
2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
confectioners' sugar
caramel sauce, purchased
2 cups confectioners' sugar
3 1/2 tablespoons milk

Steps:

For the Strudel:
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds.
Let sit for 15 minutes.
Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
Remove the phyllo dough from the box, unfold, and cover with a damp towel.
Place 1 sheet of phyllo on the work surface and brush lightly with melted butter.
Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border.
Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over.
Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom.
Transfer to the prepared baking sheet.
Brush the top with melted butter and sprinkle with granulated sugar.
Bake for 30 minutes, until golden brown.
Pour over the glaze and sprinkle with cinnamon and confectioners' sugar.
Pass warm caramel sauce, to drizzle over the strudel.
For the Glaze:
Mix ingredients thoroughly.
*Cook's Note: If too thick add a little bit of milk.
If too thin add a little bit of confectioners' sugar.