• 6/17 Apple Strudel Day 2

    From Dave Drum@1:18/200 to All on Wed Jun 15 06:07:07 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Puff Pastry Apple & Raisin Strudel
    Categories: Pastry, Fruits, Citrus, Desserts
    Yield: 7 servings

    1 ts Ground cinnamon
    2 lg Golden Delicious apples;
    - peeled, cored; sliced 1/4"
    1 Lemon, juiced
    1 c Raisins
    1/4 c Sugar, + 3 tb
    2 tb Cold butter; in small
    - pieces
    +=PLUS=+
    2 tb Butter; melted
    A-P flour; for dusting
    1 Sheet puff pastry; thawed

    Recipe courtesy of Dave Lieberman

    Position an oven rack in the center of the oven and set
    @ 375ºF/190ºC.

    In a medium bowl, toss the sliced apples with the lemon
    juice until the apples are thoroughly coated. Add the
    raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed
    butter and toss well. Set aside.

    Lightly dust the counter or work surface with flour. Lay
    the puff pastry on top and dust the rolling pin with
    additional flour. Gently roll the puff pastry to 1/8"
    thickness.

    Spread the apple and raisin mixture over the bottom half
    of the puff pastry square leaving about 1-inch of space
    along the side edges. Fold the top half of the puff
    pastry over and pinch to seal the edges together.

    Brush the entire strudel with the melted butter and then
    sprinkle with cinnamon and remaining sugar. Using a
    serrated knife, make 3 diagonal slits across the top of
    the strudel.

    Place the strudel on a parchment lined baking sheet and
    bake for 40 minutes, rotating halfway through cooking,
    until the pastry is puffed and golden brown.

    Yield: 6 to 8 servings

    RECIPE FROM: https://www.foodnetwork.com

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  • From Dave Drum@1:2320/105 to All on Sun Jun 16 06:22:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apple Strudel
    Categories: Fruits, Nuts, Pastry, Desserts, Dairy
    Yield: 6 Servings

    100 g Golden granulated sugar
    - plus extra
    Seeds scraped from 1 vanilla
    - pod
    4 Granny Smith apples; peeled,
    - diced
    25 g (ea) currant and sultanas
    1 ts Ground allspice
    1 ts Ground nutmeg
    85 g Walnuts; chopped
    6 lg Sheets filo pastry
    50 g Butter; melted
    200 ml Tub creme fraiche

    Heat oven to 200oC/400oF (180oC/355oF fan) gas 6.

    Heat 75g of the sugar and the vanilla seeds in a medium,
    heavy-based frying pan over a medium-low heat for 5-8
    mins, or until golden brown and caramelised. Add the
    apples, currants, sultanas, allspice, nutmeg and
    walnuts, then cook for 10 mins or until the apple is
    tender. Remove the apple mix from the pan with a slotted
    spoon and cool to room temperature.

    Line two baking trays with baking paper. Place a sheet
    of filo on one of the trays, then brush lightly with the
    melted butter. Sprinkle over 1 tsp sugar. Repeat the
    process until there are 3 layers of filo. Repeat with
    the remaining sheets of filo on the second tray.

    Divide the apple mix along the shorter edge of both
    pastry sheets and gently roll into 2 logs, tucking in
    the ends as you go. Brush with melted butter and
    sprinkle over 1 tbsp sugar. Can be made up to one day
    ahead, kept chilled. Bake for 25 mins, or until the
    pastry is golden brown and crisp. Let cool slightly,
    then cut each strudel into 6 diagonal slices. Serve two
    slices each with a dollop of creme fraiche on the side.

    Serves 6

    By James Martin

    RECIPE FROM: https://www.bbcgoodfood.com

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