~ crescent roll mini apple pie strudels ~
All you need are some crescent rolls and one large apple to make this mouth watering treat. Ready in about forty minutes. So good!
CRESCENT ROLL MINI APPLE PIE STRUDELS
1 tube of crescent rolls
1 tablespoon cold butter cut into 8 small cubes
1 large apple, (or about 1 1/2 cups) peeled, cored and sliced 1/4 inch thick
3/4 cup cold water
2 tablespoons sugar
1/4 teaspoon cinnamon (optional)
1/8 teaspoon (or a pinch) of salt
2 tablespoons cold water
1 teaspoon cornstarch
1 small or medium egg, very well beaten
Combine apple slices, sugar, cinnamon, salt and water in medium saucepan. Bring to simmer over med-high heat. Reduce heat and cook apples until just tender, about 6 to 8 minutes. Remove from heat. Stir together 2 tablespoons cold water with 1 teaspoon corn starch. Stir into cooked apples. Return to medium heat. Cook and stir until corn starch is thick and clear. Take off heat and cool completely. (To speed cooling, fold a kitchen towel in half. Place on bottom shelf of fridge. Set pot with apple filling on towel and chill in fridge for twenty minutes.)
Preheat oven to 375F. Line a baking sheet with foil or parchment paper. Unroll crescent rolls. Place one generous tablespoon of apple filling on the widest end. Top with butter. Roll the crescent from bottom up, finishing with pointed end on top. Continue with remaining rolls. Brush with beaten egg and bake in preheated 375F oven for 14 to 16 minutes, or until rolls are golden brown. Remove from oven and cool.
Top with vanilla glaze.
VANILLA GLAZE:
2/3 cup of SIFTED powdered sugar
2 to 3 teaspoons milk or cream, just enough to create desired consistency. Drizzle over baked apple pie crescents.
THESE APPLE PIE CRESCENTS ARE BEST THE DAY THEY ARE BAKED
Enjoy! (:
*** you may substitute 1 cup of canned apple pie filling
Dog Park, by Silent Partner, from the You Tube royalty free audio library.
Airport_Lounge_Disco_Ultralounge, by Kevin MacLeod, from the You Tube royalty free audio library.
An appetizer made of pastry dough and 5 ingredients - It is eaten first at holidays
An appetizer made of pastry dough and 5 ingredients - It is eaten first at holidays
Ingredients:
pastry dough - 200 g (7 oz)
for the sauce:
parsley - 25 g (0.9 oz)
melted butter - 30 g (1 oz)
salt - 5 g (0.18 oz)
garlic - 3 cloves
for the filling:
ham - 150 g (5.3 oz)
pressed cheese - 150 g (5.3 oz)
grease with egg - 1 piece
IN THE OVEN 180 °C (356 °F)/25 minutes
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An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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Individual Pizza Strudel | Thursdays with Annette | 28th September 2023
Annette Sym makes her Individual Pizza Strudel recipe from her Symply Too Good To Be True More Cooking For 1or 2 People Cookbook and her Cookbook 1.
Eat well! Lose weight! Without missing out on food you love… Over 800 deliciously healthy recipes in 9 cookbooks in the best-selling SYMPLY TOO GOOD TO BE TRUE series.
Annette Sym is Australia’s award-winning, number one low-fat cookbook author and Australia’s favourite weight loss mentor, having self-published and sold over 4 million copies of her cookbooks.
She once weighed 100 kilos and was getting fatter with every fad diet she tried. A decision to give up dieting and become a healthy person helped her lose 35 kilos and she has been in her healthy weight range since 1993.
Annette is highly motivated and passionate about helping others attain a healthier and happier quality of life. She consistently provides support in varying levels to those on a weight loss plan – through her 9 best-selling cookbooks, Breakfast Shakes, mentoring program, newsletter, social media and weekly Facebook cooking show that’s been airing on Thursdays since April 2017.
Annette's Premium Breakfast Shakes were awarded a 5 star health star rating and are packed with vitamins and minerals for a deliciously nutritious start to the day. There’s also 15g of protein and 7g of fibre to keep you feeling fuller for longer. Choose from 3 great flavours - Creamy Vanilla, Iced Coffee and Wicked Chocolate, plus the recent addition of Dairy Free Vanilla.
Her persistent drive and determination have been a huge contributor to the ongoing success of her brand; her cookbooks have been the number one low-fat cookbooks in Australia since the launch of book 1 in 1997. The longevity of the Symply Too Good To Be True series can be attributed to the variety of recipes included that are usually off limits to those on a weight loss journey.
While many fad diets have come and gone, Annette’s recipes have stood the test of time, and the results speak for themselves.
“Whilst I was dieting, I found food was dull and boring, then I met Annette and she changed my way of thinking. With Annette’s knowledge, enthusiasm and incredible recipes I was able to lose 86 kilos in 10 months. I now enjoy my new slimmer self.” Tina Poole – Warana, Queensland.
The Symply Too Good To Be True series are not coffee table cookbooks; they’re intended to be used daily. There’s no fancy, hard to find ingredients - all ingredients are readily available in supermarkets, and the recipes are quick and easy to prepare, which is important in this time poor world.
Overweight and obesity related health concerns are at an all-time high in Australia, placing increased burden on our strained public health system. People are desperate for a solution to lose weight that provides long-term results and doesn’t mean living off grilled fish and salad. The recipes contained in the pages of Symply Too Good To Be True cookbooks are both healthy and delicious, which means never missing out on the food you love.
Annette has taken traditionally high-fat family favourite recipes and converted them into healthy options, often with a tenth of the fat. Recipes are suitable for the whole family, so no more cooking separate meals.
A generation has already grown up eating these family-friendly recipes and now the next generation are seeking out these cookbooks.
Annette believes in supporting local business wherever possible. So, her cookbooks are printed by a family-owned business in Brisbane and her Premium Breakfast Shakes are also manufactured in Brisbane.
Who knew weight loss could be deliciously healthy? It can be when you do it the Symply Too Good To Be True way.
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SALMON WELLINGTON: A Pescatarian's Dream Come True | Fish Strudel Recipe
Creamy Leek Fish Strudel - Salmon Wellington is a delicious recipe perfect for Fall. This recipe features leeks, mushrooms, salmon, and a cream cheese sauce all wrapped up in puff pastry. The result is a light and flaky strudel that is packed with flavor. This dish is sure to please any fish lover and is perfect for any special occasion.
@fishandseafood - SEAFOOD & FISH Cooking Channel / PESCATARIAN recipes
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????????INGREDIENTS:
-1 sheet puff pastry
-500g. salmon filet, skinless and boneless
-1 small leek, white and light green parts only, thinly sliced
-1 cup mushrooms, sliced
-2 tablespoon cream cheese
-1 yolk
-1 tablespoon fresh lemon juice
-1 tablespoons olive oil
- touch of chili flax
- salt and pepper to taste
⏳ INSTRUCTIONS:
In a skillet over medium heat, sauté the leek and mushrooms in the oil until tender. Season with salt, and pepper. Add the cream cheese and lemon juice; cook for 2 minutes longer, or until melted.
Preheat oven to 180 degrees C. Grease a baking sheet.
Place the salmon on the dough, season the salmon with salt and pepper, and place sautéed mixture on top of it.
Gently fold up the dough so that it covers everything. Make some cuts on top.
Brush with yolk and place it in the oven for 25 minutes or until golden brown. Remove from oven and let cool on a baking sheet for 5 minutes.
Enjoy.
#bakedsalmon #fishrecipe #pescatarian
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Music by Epidemic Sound.
How to make Braided Apple Strudel #Apple #strudel #dessert #viral #food #homemade
Apple Strudel is an iconic Austrian dessert that everyone loves,
but it can be challenging to make it.
In this video I show how to make an amazing braided apple strudel in a very easy and simple way that everyone can make, even without any baking skills. It's crunchy, delicious and very impressive I promise.
Your house will smell amazing, the apple cinnamon aroma. will bring you an uplifting Holiday feeling, It's great for the Fall and all year round with a cup of warm coffee or tea.
Ingredients for 2 Strudels
For the filling
4 Granny smith apples (800 gr or 1.8 lbs) peeled, cored,and sliced 1/4 inch thickness
1/2 cup granulated sugar
1/2 Tbsp. ground cinnamon
1 1/2 cups of untoasted walnuts ( coarsely chopped)
1/4 cup water
For the slurry- 1 Tbsp. cornstarch + 2 Tbsp. water
2 sheets of puff pastry (490 gr. or 1.1lbs)
Egg wash- 1 egg beaten + 1 Tbsp. water
powder sugar for dusting
4 תפוחים גרני סמית (800 גרם) מקולפים וחתוכים לפרוסות עובי 1/2 ס״מ
1/2 כוס סוכר
1/2 כף קינמון טחון
1/2 1 כוסות אגוזי מלך קצוצים גס (לא קלויים)
1/4 כוס מים
לבלילת הקורנפלור-1 כף קורנפלור+2 כפות מים
בצק עלים (בערך 500 גר)
1 ביצה טרופה+1 כף מים
אבקת סוכר
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Apple Strudel:
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