strudel

Once you've had these delicious homemade strudels you'll never look at store-bought the same again. Made with buttery flakey puff pastry, sweet berry jam and finished with a simple vanilla icing.

Homemade Toaster Strudels

puff pastry, (thawed)

berry jam ((blueberry, strawberry, raspberry, etc.))

cornstarch

water

Tbsp salted butter, (melted)

sugar

Tbsp half and half, (then more if needed)

tsp vanilla extract

almond extract

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone liners.

Place 1 sheet of puff pastry on a lightly floured surface and cut into 6 equal rectangles. In a small bowl whisk together jam with cornstarch then spoon 1 1/2 Tbsp jam over top of 3 of the rectangles, leaving about 1/2-inch rim around all edges uncoated.

In a small bowl whisk together egg with 1 Tbsp water. Lightly brush rim (section around edges not covered with jam) with egg mixture (I just used my fingertip to brush because only a small amount is needed).

Layer remaining puff pastry rectangles over jam coated puff pastry and press edges to seal, transfer to refrigerator while preparing second batch and repeat process with remaining sheet of puff pastry.

Brush tops of each strudel lightly with egg wash. Bake until golden brown, about 20 minutes. Let cool on a wire rack until warm then drizzle icing over top.

For the icing, whisk together all ingredients in a small bowl until well blended. Add more half and half to thin as needed. Transfer to a small resealable bag and cut tip from one corner to drizzle.

Sweet and spiced, this strudel is a winner. Be sure to melt the butter used to separate the layers of pastry, as this makes for a great flaky crust.

Apple strudel

grams/1lb 10 ounces Bramley apples, peeled, cored, quartered and sliced

cinnamon

½ unwaxed lemon, zest only

lemon juice

100 grams/3½oz golden caster sugar

grams/2½oz raisins

butter

grams/1½oz white breadcrumbs

filo pastry

tbsp icing sugar

Everyone will be asking for the recipe once they taste these mini fruit pastries.

Mini berry jalousies

mixed berries

tsp orange rind

maple syrup

ready-rolled butter puff pastry

tbsp almond meal (ground almonds)

tsp caster sugar

Crispy, puff pastry packed with cinnamon and nutmeg flavored apples. It&#39;s perfect for dessert, breakfast, or coffee breaks.

Apple Strudel in Puff Pastry Recipe

Granny Smith Apples (diced 1/4-inch thick)

Lemon juice (fresh)

tbsp All-purpose flour

tsp Ground cinnamon

tsp Ground nutmeg (fresh ground is always best)

Kosher salt

Dark brown sugar

Puff Pastry

Water

thaw

Thaw the puff pastry according to the package instructions. Make sure it’s still cold when you are ready to roll it out.

preheat

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

whisk

In a small bowl whisk the flour, brown sugar, cinnamon, nutmeg, and salt together.

combine

In a large bowl combine the apples and lemon juice. Add the flour and sugar mixture and toss to coat evenly.

roll

On the parchment paper you prepared for the baking pan. Roll out the dough slightly about 12x12 using a rolling pin.

Using a sharp knife, cut horizontal strips about 3/4 inch wide along the pastry&#39;s left and right sides (outer thirds) of the pastry. Cut the top two and bottom two strips off and discard. Fold the top and bottom strip over the apple filling.

spread

Spread the apple mixture down the middle one-third of the pastry lengthwise, leaving a one-inch space from the top and bottom. Fold the top and bottom strip over the apple filling.

braid

Braid the pastry by folding over a strip from the left, then a strip from the right crossing them over each other. Continue all the way down the pastry until all the strips are over the apple mixture.

beat

Beat the egg with 1 tablespoon of water, set aside.

refrigerate

Transfer the parchment back to the baking sheet and refrigerate for 20 minutes.

brush

Remove from the refrigerator and lightly brush the top and sides of the pastry with the egg wash.

bake

Bake for 35 to 40 minutes, until golden brown.

This easy Apple Strudel is filled with cinnamon, brown sugar, raisins and more! It's a crispy, flaky pastry that's easy to make and downright delicious.

Apple Strudel

Granny Smith Apples, peeled and sliced 1/4-inch thick

vanilla

brown sugar

all purpose flour

golden raisins

puff pastry

milk

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the apples, lemon juice, vanilla, sugar, cinnamon, flour and raisins. Stir to coat evenly.

Place the pastry onto the baking sheet and roll it out slightly, using a rolling pin to make it even.

Spread the apple mixture evenly down the center of the pastry lengthwise.

Fold the sides of the pastry around the apples. Seal the dough together by lightly wetting the pastry and pressing it together. Alternately, you can cut the sides of the pastry into strips and fold it decoratively, crossing the strips over each other, sealing them lightly with water.

Whisk together the egg and the milk. Lightly brush the top of the pastry with the egg wash. 

Bake for 35 &#8211; 40 minutes, until golden brown. 

This cherry almond coffee cake is a great treat for a weekend family vacation or for the holidays.

Cherry Almond Danish

butter,

almond paste

flour

salt

puff pastry, connected

cherry pie filling

almonds,

apricot jam (optional)

water (optional)

vanilla extract

heavy cream

Using a food processor, combine butter, sugar and almond paste. Pulse until mixture comes together.

Add in egg whites and almond extract until a smooth paste forms. Mix in the flour until a sticky smooth filling is formed.

Arrange puff pastry sheet on a parchment lined sheet tray and map out the center of the pastry with the back of knife.

To make the braid: make 45 degree cuts 2 inches apart along each side of the filling. Leave a flap of dough on each end of the filling to close the Danish.

Fill the center, spreading almond filling evenly across the pastry, leaving a little a 2 inch border along the flaps without filling.

Spread cherry pie filling over almond filling focusing on the middle of the pastry, so no cherry filling leaks out. (Use mostly cherries from filling, discard gelatin)

Flip both end flaps up and to braid, make overlapping folds alternating one strip at a time over the filling at a 45 degree angle.

Brush the pastry with egg wash (egg yolk and water whisked together). Top the pastry with sliced almonds.

Bake for 22 - 25 minutes or crust is golden brown.

Make the glaze by whisking together all glaze ingredients until a smooth mixture has formed and reserve. Mix apricot jelly with 2 tablespoons of water until jam has thinned out.

Remove Danish from oven &amp; brush with apricot glaze immediately. (Go over twice for extra sheen)

Drizzle or spread glaze over warm Danish. Let cool until the glaze hardens.

Directions:

This easy recipe shows how to make German apple strudel with a store-bought puff pastry. It&#039;s a time-saving recipe with the fantastic result.

Puff Pastry Apple Strudel Recipe: Quick and Easy

(2 sheets) frozen puff pastry (thawed

baking apples

tbsp white sugar (divided)

tbsp flour

walnuts (finely chopped)

breadcrumbs

Preheat 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 will need total 3 cups of chopped apples. Place them in a bowl and add 2 tablespoon of white sugar, flour, and cinnamon. Toss well and set aside for 15 minutes so the apple can release its juice.

Meanwhile, combine nuts, brown sugar, the remaining 2 tablespoon of white sugar, and breadcrumbs in another small bowl. Stir well and set aside.

To assemble the strudel, roll out the thawed puff pastry on a lightly floured work surface to stretch out a little, about 10x12-inch. Sprinkle half of nut mixture in the center of the pastry leaving 1-inch from both sides. Spoon half of apple mixture on top of nut mixture.

Lift the front side of pastry and fold over the filling. Lift the opposite side of pastry and fold over. Pinch the sides down to seal. Carefully transfer the strudel to a prepared baking sheet, placing the seam-side down. Tuck both ends under. Repeat the same on the other pastry sheet.

Brush the strudels with egg wash and make slits for the steam to escape. Bake the strudel in a preheated 375˚F oven for 40-45 minutes until golden brown. Let the pastry cool for 10 minutes.

Dust with powdered sugar and serve warm with vanilla ice cream and/or whipped cream.

https://content.jwplatform.com/videos/0LqwHAbY.mp4

This is easy version of German apple strudel recipe is made with store bought puff pastry. Flaky crust with soft apple and walnut filling makes it a perfect fall and winter dessert. Serve as is or with vanilla ice cream.

El Apfelstrudel o strudel de manzana es un postre tradicional en Austria y el sur de Alemania, que consiste en un abundante relleno de manzana estofada, envuelto en una lámina muy fina de masa. La receta es bastante laboriosa, sobre todo por el estirado de la masa, pero vale la pena hacerla casera.

Strudel de manzana

g de harina de fuerza

huevo

ml de agua

pizca de sal

cucharada de aceite de oliva

g de pasas sultanas

ml de ron

600 g de manzanas golden

g de azúcar blanco

Zumo de 1/2 limón

g de mantequilla

g de nueces peladas y picadas

g de pan rallado

cucharadita de esencia de vainilla

Harina para espolvorear la masa

Mantequilla fundida para pincelar la masa

Azúcar glas para espolvorear el strudel

Para la masa, mezclamos todos los ingredientes de esta

Tapamos la mezcla y la dejamos reposar 15 minutos

Volcamos la masa en la encimera y amasamos 10 minutos

La dividimos en dos porciones, las boleamos, las untamos de aceite y las guardamos envueltas, en la nevera durante 30 minutos

Para el relleno, hidratamos las pasas con el ron (preferiblemente desde la noche anterior)

Pelamos y cortamos en cubitos las manzanas

Mezclamos las manzanas con el azúcar y el zumo de limón

Cocinamos las manzanas en la mantequilla derretida durante 15 minutos

Añadimos las pasas y cocinamos 5 minutos más

Cuando la fruta esté tibia, añadimos las nueces, el pan rallado y la esencia de vainilla y mezclamos bien

Para el montaje, estiramos una de las bolitas de masa con un rodillo y mientras, precalentamos el horno a 180 ºC

La colocamos sobre un paño o papel de horno bien enharinado y seguimos estirando hasta que quede bien fina

Recortamos los bordes de la masa y la pincelamos con mantequilla fundida

Enrollamos el strudel, cerramos el borde y lo giramos para que el cierre quede debajo

Pintamos de nuevo con mantequilla derretida y hacemos unos cortes en la parte superior

Horneamos durante 30 minutos hasta que esté dorado, espolvoreamos con azúcar glas y servimos tibio

An easy appetizer everyone will love - this mushroom strudel is filled with ground beef, mushrooms, spinach and feta cheese, and served with tzatziki dip.

Beef, Spinach and Mushroom Strudel

(227 grams) ground beef

onion,

garlic,

mushrooms

oregano

pepper

(150 grams) feta cheese, crumbled

(450 grams) puff pastry

plain Greek yogurt

cucumber

dill

Preheat the oven to 375 degrees F.

In a large, non-stick skillet over medium heat,...

In a large, non-stick skillet over medium heat, brown the ground beef.

Drain the grease and add the onion, garlic,...

Drain the grease and add the onion, garlic, mushroom, oregano, pepper and salt.

Cook, stirring for 2-3 minutes until the vegetables...

Cook, stirring for 2-3 minutes until the vegetables have softened. Stir in the spinach and feta and cook for another 1-2 minutes.

Remove from the heat.

On a lightly floured surface, unroll the two...

On a lightly floured surface, unroll the two sheets of puff pastry.

Cut each piece into three long, equal strips....

Cut each piece into three long, equal strips. Lightly roll each out a bit thinner with a rolling pin.

Place three of the pieces onto a parchment...

Place three of the pieces onto a parchment lined cookie sheet.

Divide the filling between the pieces of pastry,...

Divide the filling between the pieces of pastry, leaving a half inch space around the edges.

Place another strip of pastry over top of...

Place another strip of pastry over top of the filling and press the edges to seal them.

Crimp the edges with a lightly floured fork...

Crimp the edges with a lightly floured fork and cut slits into the top of the pastry to vent it.

In a small bowl, whisk together the egg...

In a small bowl, whisk together the egg and water and lightly brush the three pastries with the egg wash.

Top 17 strudel recipes from across the web

The most viewed strudel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Toaster Strudels

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Apple Strudel in Puff Pastry Recipe

Apple Strudel

Cherry Almond Danish

Puff Pastry Apple Strudel Recipe: Q...

Strudel de manzana

Beef, Spinach and Mushroom Strudel

Apfelstrudel

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Strudel jamon-queso / strudel jambo...

Easy apple strudel recipe

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Mushroom Strudel with Tomato Sauce

Top 17 strudel recipes from across the web

The most viewed strudel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Toaster Strudels

Apple strudel

Mini berry jalousies

Apple Strudel in Puff Pastry Recipe

Apple Strudel

Cherry Almond Danish

Puff Pastry Apple Strudel Recipe: Q...

Strudel de manzana

Beef, Spinach and Mushroom Strudel

Apfelstrudel

Apple and pear strudel

Summer vegetable strudel

Strudel jamon-queso / strudel jambo...

Easy apple strudel recipe

Apple Strudel ('Apfelstrudel')

German Krautstrudel Recipe

Mushroom Strudel with Tomato Sauce

The most viewed strudel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine