Recipes for "apple strudel"

Sift all-purpose flour into a large bowl. Mix in egg, water, white sugar, lard and salt. Knead until soft and smooth. Lightly brush with approximately 1 tablespoon butter. Cover with a towel and set aside 1 hour.

Mix bread crumbs and 3/4 cup butter in a medium bowl. Mix in ground walnuts, apples, raisins, cinnamon and sugar.

Preheat oven to 375 degrees F (190 degrees C). Lightly butter a medium baking dish.

Spread a clean tablecloth or cotton sheet on a large work surface and dust with flour. Gently stretch the dough into a large, very thin rectangle as thin as tissue paper. Cut away thick edges. Sprinkle with approximately 1/2 cup melted butter. Spread bread crumb mixture across the dough, leaving a two inch border on all sides. Fold one end of the dough over the filling, then roll dough to form strudel. Cut so that it will fit the baking dish.

Place strudel in baking dish and brush with remaining butter. Bake in the preheated oven until golden brown and apples are tender, about 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.

Mix flour, baking powder, baking soda, and salt in a medium bowl.

Beat sugar, butter, and eggs together in a large bowl until smooth. Mix in vanilla. Stir in apples, then gradually blend in flour mixture. Spoon batter into the prepared muffin cups, filling each 2/3 full.

Make topping: Mix brown sugar, flour, and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over each muffin top.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Let sit 5 minutes before transferring muffins to a wire rack to cool.

Enjoy!

Preheat oven to 400 degrees F (200 degrees C).

In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.

Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.

Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.