How To make Apple Apricot Strudel
4 Strudel leaves; phyllo or
1/4 c Butter; melted
1/3 c Bread crumbs; fine
3 c Apple; chunks
1/2 c Sugar
1/8 ts Salt
1/4 c Raisins
1/2 c Apricots; chopped dried
1/4 c Almonds; chopped
1/4 ts Lemon; grated rind of
1/2 Lemon; juice of
Cinnamon Sugar Unfold 1-2 phyllo leaves, depending on the thickness you prefer. Place leaves on a damp cloth to keep from drying up while you are working. Heat butter in microwave oven for 30 seconds. Paint the first leaf with melted butter. Place the second leaf on top of the first and paint it with butter and sprinkle bread crumbs over it. Mix fruits, sugars, nuts, lemon rind and juice. Place half this mixture on edge of dough nearest you in one strip. Roll like a jelly-roll. Place first strudel roll in a buttered 9 inch baking dish. Paint top lightly with melted butter, sugar and cinnamon. Prepare the other two leaves the same with the remaining ingredients. Bake each roll separately 8-9 minutes basting top once with butter Makes 2 strudel rolls, about 16 pieces when cut.
Microwave time: 8 1/2 - 10 1/2 minutes. Conventional range time: 35 minutes at 375F. -----
How To make Apple Apricot Strudel's Videos
Puff pastry, 1 apple and in 5 minutes ! delicious last minute dessert to impress your guests !
Puff pastry, 1 apple and in 5 minutes ! delicious last minute dessert to impress your guests !
ingredients :
1 apple
juice of half a lemon
2 tbsp of brown sugar
1/2 tsp of cinnamon
250g of rectangular puff pastry
1/4 cup of walnuts (30g)
some raisins (about 15g)
4 tbsp of any jam you like ( I used apricot jam)
1 egg yolk
1 tbsp of milk
enjoy it !
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Ina's French Apple Tart | Barefoot Contessa: Cook Like a Pro | Food Network
Ina turns a classic French bistro dessert into individual mini apple tarts ????
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
French Apple Tart
Recipe courtesy of Ina Garten
Total: 2 hr 20 min
Prep: 20 min
Inactive: 1 hr
Cook: 1 hr
Yield: 6 servings
Level: Easy
Ingredients
For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water
Directions
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
This recipe has been updated and may differ from what was originally published or broadcast.
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Ina's French Apple Tart | Barefoot Contessa: Cook Like a Pro | Food Network
The best Apricot strudel ever had
Many ways to make this recipe you could make in too a roll , this delightful dessert with apricot and honey spread
Day 125 - Apricot Braided Strudel
Day 125. I like the sound of that... ;) Made an apricot strudel. Own recipe (becoming more daring I guess). Here's the story: hubby bought some apricots - they looked really good and I guess we're all hungry to get a taste of warmer weather. But looks it's all we got because they were completely tasteless. that's when the strudel idea came in. A huge success. Will definitely repeat!
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