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Mini Apple Strudels
Mini Apple Strudels
(Makes about thirty-six 2-1/2 to 3-inch strudels)
If you prefer, you can use butter-flavored cooking spray in place of the melted butter.
You could also use cookie crumbs instead of graham cracker crumbs.
(Makes about thirty-six 2-1/2 to 3-inch strudels)
If you prefer, you can use butter-flavored cooking spray in place of the melted butter.
You could also use cookie crumbs instead of graham cracker crumbs.
Filling:
1/3 cup golden raisins
3 tablespoons Amaretto, rum, or brandy
2 apples, peeled, cored and cut into 1/4-inch cubes
1 tablespoon lemon juice
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup walnuts, coarsely chopped
2 tablespoons graham cracker crumbs
9 sheets phyllo dough, thawed
3 tablespoons melted butter
Extra sugar for sprinkling between sheets
Topping:
1 tablespoon sugar
1 teaspoon cinnamon
Confectioners’ sugar for dusting
1/3 cup golden raisins
3 tablespoons Amaretto, rum, or brandy
2 apples, peeled, cored and cut into 1/4-inch cubes
1 tablespoon lemon juice
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup walnuts, coarsely chopped
2 tablespoons graham cracker crumbs
9 sheets phyllo dough, thawed
3 tablespoons melted butter
Extra sugar for sprinkling between sheets
Topping:
1 tablespoon sugar
1 teaspoon cinnamon
Confectioners’ sugar for dusting
To make the filling:
Put the raisins and Amaretto in a small microwavable bowl.
Microwave for 15 seconds; remove and set aside .
In a bowl, combine all of the remaining filling ingredients.
Add the raisins and their liquid; stir to combine the ingredients.
To assemble the strudels:
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper; set aside.
Place one sheet of phyllo on your work surface, so that the long sides are at the top and bottom.
Brush the sheet with melted butter and sprinkle lightly with some sugar.
Top with another sheet of dough, brush with butter, and sprinkle with sugar.
Repeat one more time for a total of 3 sheets.
Using a pizza cutter or sharp knife, cut the dough vertically into 5 strips, approx. 3-inches wide.
Then cut the strips horizontally in half.
Place a tablespoon of filling near the bottom of each strip.
Roll the bottom of the dough over the filling and continue to roll to the top of the strip.
Place the strudels, seam side down, about 1-inch apart on the prepared baking sheets.
Brush the tops with melted butter.
Combine the topping ingredients in a small bowl.
Sprinkle a little of the cinnamon-sugar topping over each strudel.
Bake mini strudels for 15 minutes.
Transfer the strudels to a wire rack to cool slightly.
Serve warm or at room temperature.
Dust with confectioners’ sugar, if desired.
Put the raisins and Amaretto in a small microwavable bowl.
Microwave for 15 seconds; remove and set aside .
In a bowl, combine all of the remaining filling ingredients.
Add the raisins and their liquid; stir to combine the ingredients.
To assemble the strudels:
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper; set aside.
Place one sheet of phyllo on your work surface, so that the long sides are at the top and bottom.
Brush the sheet with melted butter and sprinkle lightly with some sugar.
Top with another sheet of dough, brush with butter, and sprinkle with sugar.
Repeat one more time for a total of 3 sheets.
Using a pizza cutter or sharp knife, cut the dough vertically into 5 strips, approx. 3-inches wide.
Then cut the strips horizontally in half.
Place a tablespoon of filling near the bottom of each strip.
Roll the bottom of the dough over the filling and continue to roll to the top of the strip.
Place the strudels, seam side down, about 1-inch apart on the prepared baking sheets.
Brush the tops with melted butter.
Combine the topping ingredients in a small bowl.
Sprinkle a little of the cinnamon-sugar topping over each strudel.
Bake mini strudels for 15 minutes.
Transfer the strudels to a wire rack to cool slightly.
Serve warm or at room temperature.
Dust with confectioners’ sugar, if desired.
Small Apple Strudels
(Makes twelve 4 to 5-inch strudels)
(Makes twelve 4 to 5-inch strudels)
Use the same amount of filling and topping as for the mini strudels above.
The only difference is that 6 instead of 9 phyllo dough sheets are required.
You will also be cutting and rolling the strudels in a different manner.
To assemble the strudels:
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper; set aside.
Place one sheet of phyllo on your work surface, so that the long sides are at the top and bottom.
Brush the sheet with melted butter and sprinkle lightly with some sugar.
Top with another sheet of dough, brush with butter, and sprinkle with sugar.
Repeat one more time for a total of 3 sheets.
Using a pizza cutter or sharp knife, cut the dough vertically into 3 strips, approx. 6-inches wide.
Then cut the strips horizontally in half.
Place 2 tablespoons of filling near the bottom of each strip.
Roll the bottom of the dough over the filling.
Fold both sides in to enclose the filling and continue to roll to the top of the strip.
The strudels will look like small burritos.
Place the strudels, seam side down, on the prepared baking sheets.
Brush the tops with melted butter.
Combine the topping ingredients in a small bowl.
Sprinkle a little of the cinnamon-sugar topping over each strudel.
Bake strudels for 18 to 20 minutes.
Transfer the strudels to a wire rack to cool slightly.
Serve warm or at room temperature.
Dust with confectioners’ sugar, if desired.
NOTE:
Strudels are best eaten the day they are made.
They can be stored at room temperature for several hours or refrigerated.
To re-crisp the strudels, place them on a baking sheet in a 350 degree F. oven for 5 to 10 minutes.
The only difference is that 6 instead of 9 phyllo dough sheets are required.
You will also be cutting and rolling the strudels in a different manner.
To assemble the strudels:
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper; set aside.
Place one sheet of phyllo on your work surface, so that the long sides are at the top and bottom.
Brush the sheet with melted butter and sprinkle lightly with some sugar.
Top with another sheet of dough, brush with butter, and sprinkle with sugar.
Repeat one more time for a total of 3 sheets.
Using a pizza cutter or sharp knife, cut the dough vertically into 3 strips, approx. 6-inches wide.
Then cut the strips horizontally in half.
Place 2 tablespoons of filling near the bottom of each strip.
Roll the bottom of the dough over the filling.
Fold both sides in to enclose the filling and continue to roll to the top of the strip.
The strudels will look like small burritos.
Place the strudels, seam side down, on the prepared baking sheets.
Brush the tops with melted butter.
Combine the topping ingredients in a small bowl.
Sprinkle a little of the cinnamon-sugar topping over each strudel.
Bake strudels for 18 to 20 minutes.
Transfer the strudels to a wire rack to cool slightly.
Serve warm or at room temperature.
Dust with confectioners’ sugar, if desired.
NOTE:
Strudels are best eaten the day they are made.
They can be stored at room temperature for several hours or refrigerated.
To re-crisp the strudels, place them on a baking sheet in a 350 degree F. oven for 5 to 10 minutes.
Phyllo (Filo or Fillo) Dough
Phyllo are tissue-thin sheets of dough which can be found fresh in Greek and Middle Eastern markets, and
in the frozen food section of most grocery stores. The large sheets vary in size (sometimes 12 x 17 inches
or 14 x 18-inches) and are packaged rolled in sheets of 20 to 25. Thaw the package overnight or at room
temperature for a few hours. Keep the package closed while thawing. .Remove the thawed phyllo from the
package and unroll the sheets. Cover the unrolled phyllo to keep it moist, as it dries out very quickly. As
you remove one sheet at a time, cover the remainder. If you tear a sheet of phyllo while working with it,
don't worry, it will not show up in the final product. If you have leftover phyllo, reroll the sheets in their
original wrapping or use plastic wrap and put them back in the package,. The unused phyllo can be stored
in the refrigerator for about a week or it can also be refrozen.
Phyllo are tissue-thin sheets of dough which can be found fresh in Greek and Middle Eastern markets, and
in the frozen food section of most grocery stores. The large sheets vary in size (sometimes 12 x 17 inches
or 14 x 18-inches) and are packaged rolled in sheets of 20 to 25. Thaw the package overnight or at room
temperature for a few hours. Keep the package closed while thawing. .Remove the thawed phyllo from the
package and unroll the sheets. Cover the unrolled phyllo to keep it moist, as it dries out very quickly. As
you remove one sheet at a time, cover the remainder. If you tear a sheet of phyllo while working with it,
don't worry, it will not show up in the final product. If you have leftover phyllo, reroll the sheets in their
original wrapping or use plastic wrap and put them back in the package,. The unused phyllo can be stored
in the refrigerator for about a week or it can also be refrozen.
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Puff pastry dough and phyllo dough are very different and, if used interchangeably, will yield different results. Puff pastry has layers of cold butter incorporated
into the dough that produce steam that cause the dough to puff up during baking. With phyllo, melted butter or oil is brushed between layers; the dough does
not expand as much as puff pastry and the resulting texture is more crisp. Phyllo dough is lower in calories than puff pastry if you use cooking spray rather
than butter between the layers.
into the dough that produce steam that cause the dough to puff up during baking. With phyllo, melted butter or oil is brushed between layers; the dough does
not expand as much as puff pastry and the resulting texture is more crisp. Phyllo dough is lower in calories than puff pastry if you use cooking spray rather
than butter between the layers.
Austria is the homeland of strudel but the dessert is also popular in the Trentino-Alto Adige and Friuli
Venezia Giulia regions in northern Italy. Many of the people living in Trentino-Alto Adige speak German,
despite being Italian, and much of their cuisine reflects their cultural connections with Austria.
Making strudel dough for apple strudel (Strudel di Mele) is a complex process of stretching the dough
until it is tissue-thin, almost transparent. This recipe utilizes store-bought phyllo dough which makes
the strudel preparation much easier. Traditional strudel is usually made into one large roll that is sliced
and served. These miniature strudels are bite-size. You can make the 2-1/2 to 3-inch strudels, which
are the size of cookies or the 4 to 5-inch strudels, which are about the size of a cannoli. Either way, the
crispy, fruit filled strudels are the perfect size for a quick snack, to add to a dessert buffet, or to end an
elegant meal.
Venezia Giulia regions in northern Italy. Many of the people living in Trentino-Alto Adige speak German,
despite being Italian, and much of their cuisine reflects their cultural connections with Austria.
Making strudel dough for apple strudel (Strudel di Mele) is a complex process of stretching the dough
until it is tissue-thin, almost transparent. This recipe utilizes store-bought phyllo dough which makes
the strudel preparation much easier. Traditional strudel is usually made into one large roll that is sliced
and served. These miniature strudels are bite-size. You can make the 2-1/2 to 3-inch strudels, which
are the size of cookies or the 4 to 5-inch strudels, which are about the size of a cannoli. Either way, the
crispy, fruit filled strudels are the perfect size for a quick snack, to add to a dessert buffet, or to end an
elegant meal.
