How To make Apple Apricot Strudels
3 Cups Apples
chopped
1 C Dried Apricots :
Chopped
1/2 C Almonds Slivered
1/3 C Granulated Sugar
1/4 C Dry Bread Crumbs
1 Tablespoon Lemon Juice
1/4 Teaspoon Ground Nutmeg
8 Frozen Phyllo Leaves :
(Thawed)
1/4 C Butter -- Melted
Powdered Sugar
Heat oven to 375 degrees. Mix apples, apricots, almonds, granulated sugar, bread crumbs, lemon juice and nutmeg. Fold 1 phyllo leaf in half crosswise and brush with margarine. (Keep remaining phyllo leaves covered with a dampened towel to prevent them from drying out.) Place about 2/3 cup of the apple mixture in center of phyllo leaf 1 inch from narrow end of leaf. Fold sides of phyllo toward center, overlapping sides slightly. Roll up, beginning at filling end. Place seam side down on ungreased cookie sheet. Repeat with remaining phyllo leaves and apple mixture. Bake 30 to 35 minutes or until golden brown; cool. Sprinkle with powdered sugar. Serve with Soft Custard if desired. 8 SERVINGS; 280 CALORIES PER SERVING.
How To make Apple Apricot Strudels's Videos
Sun-dried Apricot Strudel with Creamy Centre
Sun-dried Apricot Strudel with Creamy Centre
Ingredients:
12 sheets filo pastry
150g butter
icing sugar for dusting
For the Creamy Filling:
200g Sun-dried apricot
2 eggs
80g sugar
9g Vanilla sugar
250g cottage cheese
200g sour cream
100g flour
For egg and milk custard:
2eggs
250ml milk
9g vanilla sugar
1tbps sugar
Day 125 - Apricot Braided Strudel
Day 125. I like the sound of that... ;) Made an apricot strudel. Own recipe (becoming more daring I guess). Here's the story: hubby bought some apricots - they looked really good and I guess we're all hungry to get a taste of warmer weather. But looks it's all we got because they were completely tasteless. that's when the strudel idea came in. A huge success. Will definitely repeat!
If you have puff pastry and apples, cook the dessert today!
If you have puff pastry and apples, cook the dessert today!
Ingredients:
puff pastry: 500 g (18 oz)
strawberry jam: 100 g (3.5 oz)
apples: 2 pc
lemon juice: 20 ml (0.7 fl oz)
brown sugar: 20 g (0.7 oz)
cinnamon: 7 g (0.2 oz)
walnut: 70 g (2.5 oz)
raisins: 70 g (2.5 oz)
eggs: 1 pc
milk: 20 ml (0.7 fl oz)
brown sugar: 10 g (0.4 oz)
butter: 20 g (0.7 oz)
starch: 20 g (0.7 oz)
milk: 400 ml (14 fl oz)
dark chocolate: 200 g (7.1 oz)
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Apricot Strudel
Another episode, another meal to tackle. I (Nick) and Andrew take on another meal. We hope you enjoy, dont forget to like and subscribe. Special preview of a new cooking season coming up soon, stay tuned.
Puff Pastry 4 Ways
Here is what you'll need!
RECIPE:
Cream Cheese Filling
INGREDIENTS
1 8-ounce block cream cheese
¼ cup granulated sugar
½ teaspoon vanilla extract
PREPARATION
In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
Strawberry Pastry Diamond
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
5 strawberries, halved with stems removed
9 tablespoons Cream Cheese Filling, recipe above
powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Taking one of the squares, fold one of the edges to the opposite edge.
Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.
Unfold the square.
Taking the top flap, fold it towards the 2 cuts near the bottom.
Take the bottom flap and fold it towards the top edge.
Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Raspberry Pastry Flower
Makes 4 pastries
INGREDIENTS
1 sheet thawed puff pastry
20 raspberries
4 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 4 equal squares.
Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Blueberry Pastry Pinwheel
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
36 blueberries
9 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center.
Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape.
Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Music provided by Warner Chappell Inc. Used with permission