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Full Online Book HomeLearning KitchenFruit - Apple Strudel
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Fruit - Apple Strudel Post by :bfontenot Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2179

Click below to download : Fruit - Apple Strudel (Format : PDF)

Fruit - Apple Strudel

1/2 cup fine dry bread crumbs
7 1/2 tablespoons unsalted butter
1 1/2 pounds tart apples, such as Granny Smith, peeled, quartered, and sliced thin crosswise
1/3 cup granulated sugar
1/2 cup raisins
1/2 teaspoon cinnamon
twelve 17- by 12-inch sheets phyllo, stacked between two sheets of wax paper and covered with a dampened kitchen towel

In small skillet cook bread crumbs in 1 1/2 tablespoons butter over moderate heat, stirring, until golden and transfer to large bowl. To bread crumbs add apples, granulated sugar, raisins and cinnamon and toss mixture well.

On a work surface arrange an 18-inch-long-piece of wax paper with a long side facing you, cover it with 1 sheet of the phyllo, and brush phyllo lightly with some of the remaining butter, melted. Layer 5 more sheets of the phyllo over first sheet in same manner, brushing each sheet lightly with some of the melted butter, and mound half the apple mixture evenly along the long side facing you, leaving a 2-inch border at each end.

Using wax paper as a guide and rolling away from you, roll up the strudel tightly and, with the seam side down, fold the ends under to enclose filling. Transfer carefully to a lightly buttered jelly-roll pan and brush with some of the remaining melted butter.

Make another strudel with the remaining phyllo, melted butter, and apple filling in same manner and transfer it to jelly-roll pan. Bake in middle of preheated 375°F oven for 35 to 45 minutes, or until golden. Cool to warm in pan on rack. Transfer to serving platter and dust with confectioners' sugar.
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Fruit - Apple Stuffed Bbq Pork Roast Fruit - Apple Stuffed Bbq Pork Roast

Fruit - Apple Stuffed Bbq Pork Roast
1 (5 lb.) pork tenderloin or loin roast 2 tart apples, sliced Tony Chachere's® Creole Seasoning 1/2 cup Creole or spicy brown prepared mustard 1 cup coarsely chopped walnuts 1 cup tequila 2 cups hickory, mesquite or apple chips 2 cups Half and Half cream 1 cup cream sherry 2 Tbsp Tony Chachere's® Instant Roux and Gravy Mix Wash the roast and pat dry. Cut pockets all around the roast and insert apples slices throughout the length of the roast. Score roast and rub generously with Tony Chachere's® Creole Seasoning. In a bowl, combine mustard, walnuts and 1/8 cup tequila. Work

Fruit - Apple Spice Syrup Fruit - Apple Spice Syrup

Fruit - Apple Spice Syrup
1/4 cup packed brown sugar 2 T. cornstarch 1/4 t. ground allspice 1/8 t. ground nutmeg 1-3/4 cups apple juice or cider In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice or cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened. Yield: 1-3/4 cups