WebLeave a 2-inch margin at the top and bottom of the strip. Pile the apple filling on top of the breadcrumbs. …
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WebPreheat the oven to 170C Fan. Lightly grease a baking tray using the cooking oil spray. Place the …
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WebLay apple mixture along length of sheet, leaving at least 2 inches from sides and edges. Fold the sides and edges over. Gently roll mixture up to resemble a Swiss roll. Brush …
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WebWrap the strudel in the foil it is sitting on and loosely scrunch the foil over the top. Pop the strudel into an ovenproof dish, and place in the centre of the oven. Bake for 25-30. Take …
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WebPreheat oven to 375°F (190°C). Line a cookie sheet with parchment paper and set aside. Mix together apple slices, sugar, flour, almonds (if using) and raisins (if using) in a …
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WebUsing 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, …
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WebIn a large saucepan, combine the apples, brown sugar and 1/2 cup water. Bring to a simmer and cook until the …
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WebMelt one stick of butter in pan on stovetop, then add in the apples. 3. Add sweetener, vanilla, cinnamon, and stir. Allow apples to soften and mixture to thicken, about 5-7 …
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WebPreheat oven to 375F. Melt butter over medium heat in a large saute pan. Add the apple slices and cook until almost tender, 7-8 minutes. Stir in the brown …
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WebSprinkle the lemon juice over the grated apple. Add the sugar, flour, cinnamon and nutmeg. Mix well and set aside. Place 2 sheets of phyllo pastry on a damp towel, keeping the …
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WebPreheat the oven to 375ºF. Line a baking sheet with a parchment paper and set aside. To make the apple filling, peel, core, and chop apples into 1/2-inch cubes. You …
WebFirst, preheat the oven to 350 °F/180 °C and roll out the sheet of puff pastry, placing it on a baking tray. I use the parchment paper it comes with to line the baking …
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WebLine baking sheet with parchment paper. In a small bowl, soak raisins in hot water for 10 mins. Drain and add to a large mixing bowl along with the apples, …
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WebMaking the vanilla sauce:. In a heavy saucepan, gently heat 1 ¾ cups of milk over low-medium heat. In a separate bowl, combine ¼ cup of milk, starch, sugar, two …
WebThaw the store-bought filo dough overnight in the refrigerator. Mix together thinly sliced apples, sugar, and salt. Layer 8 sheets of filo dough on a baking sheet, …
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WebOnce the squash is tender, add the rest of the ingredients and mix well, until combined. Continue to simmer for a further 3 minutes. Remove the mock apple filling …
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When making a traditional apple strudel recipe from scratch, the only potentially intimidating element is the strudel dough. Rather than rolling out the dough, which is more familiar to most Americans, homemade apple strudel dough gets stretched thinner and thinner, until it is so thin that you could read newspaper print through it.
Lemon juice or vinegar: A small amount of either acid helps the dough relax and gives it some of its elasticity so it's easier to stretch out really thin without tearing as much. When making a traditional apple strudel recipe from scratch, the only potentially intimidating element is the strudel dough.
Heavy cream: For the vanilla sauce, you can omit the milk and use all heavy cream if you want a richer sauce. Apple strudel is traditionally served with vanilla ice cream, vanilla sauce, or whipped cream. So I’ve included the recipe for vanilla sauce as well, which I highly recommend making to go with your apple strudel!
While you can make strudel the traditional way using homemade strudel dough that you stretch, stretch, stretch until it’s such a thin layer that you can see through it, this recipe gives you a short-cut that doesn’t compromise on flavor or flakiness (serve the day you bake it for optimal flakiness).