Individual Apple Struedels with B and B Maple Cider
From peetabear 15 years ago
- 12 minutes to make
- Serves 16
this sounded so good and they are individual which makes them look even more impressive...can be made ahead of time, covered in plastic containers and refrigerated overnight or frozen for up to two weeks. Thaw and bake before serving. Read more the recipe is from Ant Street Inn & Gallery Brenham, Texas See less
Ingredients
- Struedel shopping list
- 1/4 cup raisins shopping list
- 1/2 cup blanched almonds, chopped shopping list
- 2 tablespoons B&B shopping list
- 6 medium Grannie Smith apples, peeled, cored, and thinly sliced shopping list
- 3/4 cup sugar shopping list
- 1 teaspoon ground cloves shopping list
- 20 sheets frozen phyllo pastry, thawed shopping list
- 2/3 cup melted butter shopping list
- 1/2 cup dry bread crumbs, divided shopping list
- ................................................................................ shopping list
- B&B Maple cider syrup shopping list
- 1 tablespoon cornstarch shopping list
- 1 1/4 cups apple cider shopping list
- 2 tablespoons B&B shopping list
- 2/3 cup maple syrup shopping list
- 1/4 cup firmly packed brown sugar shopping list
- 1 teaspoon fresh lemon juice shopping list
- 1/4 cup B&B shopping list
How to make it
- Combine raisins and B&B; let stand 2 hours. Combine raisins, apples, sugar, almonds, cinnamon, and cloves. Preheat oven to 375°.
- Place 1 sheet of phyllo on a damp towel. Keep remaining phyllo covered to prevent drying.
- Lightly brush phyllo with melted butter. Layer 4 more sheets phyllo on first sheet, brushing with butter between each layer.
- Cut through all layers lengthwise and crosswise to create 4 rectangles.
- Sprinkle each rectangle of phyllo with bread crumbs.
- Put a 1/4 cup of apple filling into the center of each rectangle.
- Pull 4 corners of phyllo up and gently twist to form small bundle. Brush outside of bundle with melted butter.
- Repeat process to form 16 small bundles.
- Place on greased baking sheet.
- Bake at 375° for 12 minutes until golden
- ...............................................................................
- syrup
- Combine cornstarch, cider, and 2 tablespoons B&B in a saucepan, stirring until smooth; add maple syrup, brown sugar and lemon juice. Bring to a boil over medium-high heat; boil 1 minute. Stir in 1/4 cup B&B. Yield 2 cups
- to plate
- Pour approximately 2 tablespoons of sauce on dessert plate. Place baked struedel on top of sauce. Garnish with lemon curls. Serves 16
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