MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caramel Apple Strudel
Categories: Fruits, Pastry, Herbs, Desserts
Yield: 8 servings

5 md Apples; peeled, chopped
3/4 c Apple cider or juice
1/4 c Sugar
1/2 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Ground cloves
1 Puff pastry sheet; thawed
1/4 c Caramel ice cream topping
1 lg Egg
1 tb Water
1 tb Coarse sugar

Optional: Sweetened whipped cream and additional caramel
ice cream topping

Set oven @ 375ºF/190ºC.

In a large saucepan, combine the first 6 ingredients.
Bring to a boil. Reduce heat; simmer, uncovered, 15-20
minutes or until apples are tender, stirring
occasionally. Cool completely.

Unfold puff pastry onto a large sheet of parchment; roll
into a 16x12-in. rectangle. Transfer parchment and
pastry to a baking sheet, placing a short side of the
rectangle facing you. Using a slotted spoon, arrange
apples on bottom half of pastry to within 1 in. of
edges. Drizzle apples with caramel topping. Roll up
jelly-roll style, starting with the bottom side. Pinch
seams to seal, and tuck ends under.

In a small bowl, whisk egg with water; brush over
pastry. Sprinkle with coarse sugar. Cut slits in top.
Bake 25-30 minutes or until golden brown. If desired,
serve with whipped cream and additional caramel topping.

Makes: 8 servings

Sarah Haengel, Bowie, Maryland

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: German Apple Strudel
Categories: Pastry, Desserts, Fruits, Dairy
Yield: 16 servings

3 c A-P flour
1/2 c Oil; divided
3/4 c Warm water (120oF)
1 lg Egg; room temp, lightly
- beaten

MMMMM--------------------------FILLING-------------------------------
1 1/2 c Fresh bread crumbs
6 c Chopped peeled apples
1/2 c Raisins
1 c Sugar
1 1/2 ts Ground cinnamon
1/3 c Butter; melted
3 tb Sour cream

Place flour in a mixer bowl; beat in 1/4 cup oil
(mixture will be slightly crumbly). In a small bowl,
slowly whisk warm water into beaten egg; add to flour
mixture, mixing well. Beat in remaining oil until
smooth. Transfer to a greased bowl, turning once to
grease the top. Cover and let rest in a warm place about
30 minutes.

Set oven @ 350oF/175oC.

Spread bread crumbs into an ungreased 15x10x1-in. baking
pan. Bake 10-15 minutes or until golden brown, stirring
occasionally. Cool completely.

Tape a 30" x 15" sheet of parchment onto a work surface;
dust lightly with flour. Divide dough in half; place 1
portion on parchment and roll to a very thin 24x15-in.
rectangle. (Keep remaining dough covered.) Remove tape
from parchment.

Sprinkle 3/4 cup bread crumbs over rectangle to within 1
in. of edges. Starting 3 in. from a short side, sprinkle
3 cups apples and 1/4 cup raisins over a 3-in.-wide
section of dough. Mix sugar and cinnamon; sprinkle half
of the mixture over fruit. Drizzle with half of the
melted butter.

Roll up jelly-roll style, starting at fruit-covered end
and lifting with parchment; fold in sides of dough as
you roll to contain filling. Using parchment, transfer
strudel to a 15x10x1-in. baking pan; trim parchment to
fit pan.

Bake on lowest oven rack 45-55 minutes or until golden
brown, brushing top with sour cream 2 times while
baking. Repeat with remaining ingredients.

Using parchment, transfer to a wire rack to cool. Serve
warm or at room temperature.

Makes: 2 strudels (8 pieces each)

Darlene Brenden, Salem, Oregon

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... It is the duty of an apple to be crisp and crunchable.
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