Time 55m Yield 3 strudels (8 slices each). Number Of Ingredients 10 Steps:
In a large bowl, combine the apples, lemon juice, thyme, nutmeg and pepper. Toss to coat. Add cheese and walnuts; set aside., Place one sheet of phyllo dough on a work surface. Brush with butter and sprinkle with 2 tablespoons bread crumbs. Layer with two more sheets of phyllo, brushing each sheet with butter and sprinkling with bread crumbs. Layer with another sheet of phyllo. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.), Spoon 1-1/2 cups apple mixture along the long end of phyllo to within 2 in. of edges. Fold long sides 2 in. over filling. Roll up jelly-roll style, starting with a long side. Repeat, making two more strudels., Transfer strudels to a parchment paper-lined 15x10x1-in. baking pan. With a sharp knife, cut slits in the top of each strudel. Brush with remaining butter. Bake at 375° for 20-25 minutes or until golden brown. Serve warm.
Time 1h Yield 4 servings Number Of Ingredients 6 Steps:
In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil. Lower the heat and simmer 3 to 4 minutes, stirring occasionally. Transfer to a medium bowl and let cool completely. Preheat the oven to 400 degrees F. Butter a sheet pan. Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel. Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each sheet with butter. Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides. Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely. Roll up the phyllo to form a strudel, about 4 by 2 inches. Transfer, seam-side down, to the prepared sheet pan. Brush the top with some butter and sprinkle with sugar. Using a paring knife, cut 2 vents across the top of the strudel. Repeat with the remaining ingredients. Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a rack and cool 20 minutes. Serve immediately.
Time 1h30m Yield 12-14 servings. Number Of Ingredients 13 Steps:
In a bowl, combine flour and sugar; cut in butter until crumbly. In a small bowl, combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until set. Cool on a wire rack. Reduce heat to 350°. , Place apples in an ungreased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes or until tender; drain and cool. , Meanwhile, in a large bowl, beat the cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Toss baked apples with cinnamon and remaining sugar. Arrange apples over cream cheese layer; drizzle with any remaining cinnamon mixture. Sprinkle with nuts. Return pan to baking sheet., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. Use a sharp knife to cut. Refrigerate leftovers.
Time 30m Yield 9 servings. Number Of Ingredients 12 Steps:
In a small bowl, whisk the first eight ingredients., In a large bowl, combine the cabbage, apple, carrot and cheese. , Pour dressing over salad; toss to coat. Cover and refrigerate until serving.
Time 2h Yield 8 servings Number Of Ingredients 9 Steps:
Make the clarified butter: Melt the butter in a small saucepan over medium-low heat and cook until the bubbling starts to slow down; remove from the heat and let cool. Skim the white foam off the surface and discard. Spoon the remaining butter into a bowl, discarding the solids at the bottom of the saucepan. Whisk the egg white, cream cheese and 1/4 teaspoon pepper in a medium bowl until smooth. Gently fold in the blue cheese and candied pecans with a rubber spatula. Lay out 1 sheet of phyllo on a large cutting board or work surface with a long side in front of you. (Keep the remaining phyllo covered with a slightly damp towel to prevent it from drying out.) Brush the phyllo lightly with some of the clarified butter. Sprinkle evenly with 2 teaspoons breadcrumbs. Repeat to make 5 more layers (phyllo, clarified butter, breadcrumbs), stacking the phyllo as you go. (Reserve some clarified butter to brush on the strudel before baking.) Spoon the cheese mixture in a strip down the length of the phyllo, about 1 inch from the long side closest to you. Starting from that side, roll up the phyllo to make a thin log. Wrap the log in plastic wrap or cover with a towel and refrigerate until the filling is firm, at least 1 hour. Position a rack in the lower third of the oven and preheat to 400 degrees F. Place the phyllo roll seam-side down on a parchment-lined baking sheet. Brush all over with the remaining clarified butter. Sprinkle with pepper. Bake, rotating the pan halfway through, until the phyllo is crisp and golden brown, about 25 minutes. Let cool about 15 minutes, then transfer to a cutting board to slice. Lightly drizzle the slices with honey and serve warm or at room temperature.
Time 21m Yield 1 pie, 10 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 375°F. may add raisins or nuts according to taste. Roll out 1 box of puff pastry. Place peeled sliced apples down center. sprinkle with sugar and spices. enclose apples and turn pastry seam down. place on cookie sheet. slit surface to allow steam to escape. May brush surface with egg wash. Bake until golden, make sure bottom does not burn. Tuck ends under and sprinkle with icing sugar when cooled if desired.
Time 50m Yield 8 Number Of Ingredients 10 Steps:
Preheat an oven to 375 degrees F (190 degrees C). Lightly dust a working surface with flour. Line a baking sheet with parchment paper. On your prepared work surface, join the two sheets of puff pastry by their short edges to make a long rectangle. Brush water along edges and press down gently with fingertips to seal. Mix the apple slices, cinnamon, brown sugar, almonds, and butterscotch chips together in a bowl until evenly combined; spoon the mixture onto one of the long edges of the pastry. Fold one side of pastry over the mixture and roll into a long strudel. Make sure to seal at both ends. Brush pastry with melted butter; make two-inch diagonal slits the length of the strudel with a sharp knife. Transfer to the prepared baking sheet. Bake in the preheated oven for 15 minutes. Sprinkle the sugar over the top of the strudel and return to oven until the pasty is golden brown and flaky, another 15 to 20 minutes.
Time 40m Yield 8 strudels, 8 serving(s) Number Of Ingredients 15 Steps:
To make the apple filling, melt butter in a frying pan over high heat. Add apples, sultanas, cinnamon, cloves and brown sugar, and cook tossing occasionally for 5 minutes and set aside to cool. Preheat oven to 180°C Use an electric mixer to beat cream cheese, caster sugar and lemon rind until well combined. Line an oven tray with baking paper. Place phyllo pastry on a work surface. Cover with a clean damp tea towel to prevent drying out. Brush a sheet with a little butter, top with second sheet. Fold in half. Top with one eighth of apple mixture and cream cheese mixture. Fold in sides and roll to enclose filling. Brush with extra butter and sprinkle with a little of the flaked almonds.Place on tray. Repeat with remaining phyllo, butter, apple, cream cheese mixture and almonds. Bake for 20 minutes or until golden and cooked through. Remove from oven and set aside to cool slightly. To make butterscotch sauce; combine sugar, butter and cream in a saucepan and cook over medium heat for 5 minutes until butter melts and sugar is dissolved. Place strudels on a serving plate, drizzle with sauce and serve with cream or ice cream.
