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Click below to download : Pastries - Apfelstrudel (apple Strudel) (Format : PDF)
Pastries - Apfelstrudel (apple Strudel)
6 cups Apples; Tart, Sliced1 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.
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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 - 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
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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
Pastries - Angel Strudel
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