Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPastries - Apfelstrudel (apple Strudel)
Famous Authors (View All Authors)
Pastries - Apfelstrudel (apple Strudel) Post by :turnkey Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1731

Click below to download : Pastries - Apfelstrudel (apple Strudel) (Format : PDF)

Pastries - Apfelstrudel (apple Strudel)

6 cups Apples; Tart, Sliced
1 tbl. Lemon Rind; Grated
2 tsp. Cinnamon
8 oz. Fillo Leaves; 1/2 Box,Thawed
1 cup Bread Crumbs; Finely Crushed
3/4 cup Raisins
3/4 cup Sugar
3/4 cup Almonds; Ground
1 3/4 cup Butter;(No Margarine),Melted

Preheat oven to 400° F.

Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside.

Place 1 fillo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 cup of butter.

Cook and stir bread crumbs with 1/4 cup of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves.

Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion.

Brush top of the strudel with butter and sprinkle with 2 Tbl. crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned.

Makes 2 strudels, 6 to 8 servings each.

NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections.

If you like this book please share to your friends :

Pastries - Apple Strudel Pastries - Apple Strudel

Pastries - 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

Pastries - Angel Strudel Pastries - Angel Strudel

Pastries - Angel Strudel
Dough: 2 cups flour 2 sticks (1 cup) margarine 3 egg yolks 2 TBS. vinegar 1/4 cup water Mix flour and margarine as for pie crust. Mix egg yolks, vinegar and water. Add to flour mixture. Make 4 balls. Wrap and refrigerate at least 6 hours or overnight. Filling: 10 oz. ground walnuts 1/2 cup sugar 1 large jar maraschino cherries, drained, chopped (save juice) Cherry juice 1 angel food cake mix Preheat oven to 325° F.Mix walnuts with sugar and enough cherry juice to hold mixture together. Mix cake mix as directed on box (but don't bake). Divide filling into