1. Easy apple strudel


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    You can make this in just 15 minutes, not including baking time,
    and your house will smell like fall

    This recipe is so easy; it takes only 15 minutes, including peeling the apples. Try it and you will make the dessert lovers in your life very happy. It is also great for a party.  Use tart apples that hold their shape. 

    Preheat your oven 350F. Line a large baking sheet with parchment Thaw a package of filo dough according to directions. 

    Peel and slice fairly thin 3 cups of tart apples

    Toss the apples with 1 cup of sugar (prevents browning)

     ½ cup walnut pieces (for nut allergies omit and add raisins, if you like)

     Right before filling add:

    ½ cup fine dry bread crumbs

     ½ cup melted butter  

     Prepare dough.

    Melt 1 cup of butter and cool  

    If your filo sheets are, for example, 18 or 20 inches by 12, simply lay out one sheet of filo on a large sheet of wax paper or parchment paper. Cover with butter using a pastry brush. Sprinkle lightly with dry bread crumbs. Top with another sheet of filo and repeat. If the dough tears patch it. But be gentle. You need four layers. If you have smaller sheets of dough, as I did, you will have to overlap them to get larger sheets. Just lay them out and butter them. I used four sheets, but use as many or as few as you need. Filo is forgiving and it all bakes together like magic. I have used many types of filo. If you work quickly, gently, and use plenty of butter, it will all work out.   Place the apple filling in a line about four inches from the edge of the long side of the dough. Leave three inches on each side empty to fold up before you begin rolling. Use the paper to help roll the dough. Be gentle and flip the roll seam-side down on to parchment line sheet.   Beat an egg well with a fork. Brush the pastry with a light coating of egg. Remove any loose filo carefully. Sprinkle with coarse sanding (decorative) sugar. Refrigerate for one hour before baking. Slash the top in several places with a sharp knife. 

    Bake for 30-35 minutes until golden brown.  

    Cool carefully before wrapping or the pastry will get soggy. You can make two strudels and freeze one, or make another type of filo pastry, such as spinach and cheese. Once the plastic is open the dough must be used or tossed.    

     

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