Lay out one sheet of phyllo dough on a lightly floured surface. 4. Spread the apple mixture over the dough, leaving a 1-inch border. 5. Roll up the dough, jelly-roll style, …
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sugar Apple lemon cinnamon Whipped cream print shopping list Preparation steps 1. Preheat the oven to 180°C (approximately 350°F) convection. 2. Peel the apples, …
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Place phyllo dough in the refrigerator to thaw the night before you plan to make the strudel. 2 Preheat the oven to 350° F. 3 In a small bowl, …
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1 (1 lb) package phyllo dough, thawed icing sugar directions In a large bowl, combine cinnamon, breadcrumbs, lemon zest, sugar, and diced apple. Divide package of …
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Make the Strudel: Preheat your oven to 350F. Line a large baking sheet with parchment paper and brush with some of the melted butter generously or spray with cooking …
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Method: Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Pour in apple cider vinegar with the food processor running. …
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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 …
650 g cooking apples peeled, cored and diced 75 g raisins 1.5 teaspoon cinnamon powder 1 teaspoon stevia powder 6 Filo pastry sheets Metric - US Customary Instructions Preheat the oven to 170C Fan. Lightly grease a …
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Melt the butter and add it to the mixture. Use your hand to combine it. Now, add the eggs and olive oil and keep mixing with your hand. Be patient, squeeze the dough between your fingers and allow psyllium to …
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Place your berries, apples, pear, cinnamon and nutmeg into a saucepan with the Skinny Syrup and a couple tablespoons of water and cook on a medium heat for approx 10-15 minutes or until softened through. Lay out the Lo-Dough on a …
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At only 122 calories per slice, this low-calorie pastry recipe is a true festive pleasure to behold. We teamed ours up with fat free quark cream, cinnamon and nutmeg
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 …
Mix apples, walnuts, sugar, 2 tablespoons butter, lemon peel, brandy, cinnamon and vanilla. Set aside. To prepare large strudels, use 5 sheets of phyllo per roll according to …
This shortcut apple strudel uses refrigerated crescent roll dough and apple pie filling for an incredibly easy version of the classic. "Instead of rolling I folded the corners of the …
In a large skillet melt 1½ tablespoons of your favorite margarine. Add the chopped apples, nutmeg, cinnamon, all spice, brown sugar, dried cherries, sherry, lime juice, vanilla …
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Preheat oven to 400 degrees F (200 degrees C). In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well. Spread several sheets of pastry generously with melted butter and lay them on atop the other …
Place the apple mixture on the lower 1/3 of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the …
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In a large bowl, combine cinnamon, breadcrumbs, lemon zest, sugar, and diced apple. Divide package of phyllo into half (each half makes one strudel). Brush each sheet of pastry with melted butter. Top with another sheet of pastry and repeat until half of phyllo is used.
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.
Divide package of phyllo into half (each half makes one strudel). Brush each sheet of pastry with melted butter. Top with another sheet of pastry and repeat until half of phyllo is used. Sprinkle lightly with additional breadcrumbs.
These days, busy bakers often replace homemade dough with store-bought puff pastry when making apple strudel. But for this apple strudel, I used a few sheets of phyllo dough, which, once baked, turn nice and crispy…the perfect crust for a light and tasty apple strudel.