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January 2019

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CranberryApple Strudle Recipe

CranberryApple Strudle recipe and other apple recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print CranberryApple Strudle recipe  PDF

6 Granny Smith apples
6 tb Unsalted butter
1/2 c Plus 1 tablespoon sugar
1 ts Cinnamon
pn Allspice pn Nutmeg 3/4 c Sweetened dried cranberries
1 1/2 ts Cornstarch dissolved in 2
TB cold water 5 Sheets (14 by 18 inch)
Phyllo dough Peel, core and quarter the apples. Cut each quarter in half and then each wedge into three pieces (you will have apple chunks). In a heavy bottomed 12 inch frying pan, melt 3 tablespoons of the butter over medium high heat. Add the sugar and cook, stirring, until the butter and sugar melt together, turn light brown and have the consistency of peanut butter. Add the apples car efully (the sugar mi ture is very hot). With a wooden spoon, mi the apples carefully with the caramel. The caramel will harden don't worry, it will melt again. Mi together the cinnamon, allspice and nutmeg and sprinkle evenly over the apples. Cook the apple mi ture, stirring often, until the caramel melts and the apples soften and start to look cooked. Stir in the cranberries and the cornstarch mi ture. Cook for 2 to 3 minutes, until the juices in the pan thicken and take on a glossy appearance. Transfer the apple cranberry mi ture to a shallow dish and let cool. Preheat the oven to 350 degrees. Line a baking sheet that has a raised rim all around with parchment paper. Melt the remaining 3 tablespoons of butter. Lay a sheet of phyllo on the prepared baking sheet. Brush the phyllo sheet lightly with the melted butter. Place the ne t sheet of phyllo on top and brush it with butter. Repeat with the remaining sheets, but do not butter the top sheet. Reserve a bit of melted butter to brush on top of the finished strudel. Place the apple cranberry mi ture in a strip along the long side of the phyllo, about 1 inch in from the edge. Using the parchment to help keep th ings together,
roll up the phyllo to form a long log. Adjust the roll's position on the baking sheet so it is not touching the sides of the sheet. The roll will leak while it cooks, so make sure it is on the parchment paper. Brush the top of the roll with the reserved melted butter. Bake in the preheated oven for 25 to 30 minutes, until the roll is nicely browned. Let it sit at least 15 minutes before serving.
Per serving: 247 calories, 2 gm protein, 43 gm carbohydrates, 9 gm fat, 19 mg cholesterol, 5 gm saturated fat, 96 mg sodium The Washington Pos

CranberryApple Strudle recipe and other apple recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
677 people have voted
Last Reviewed on 2019-01-16

Wednesday, Jan 16 2019 Download & Print CranberryApple Strudle recipe  PDF   Apple recipes RSS   New

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1/2 c Canned chicken broth 1/4 ts Almond e tract 1 cn Devil chicken spread 3 tb Diced toasted almond optional 2 Eggs 1/8 ts Salt 1/2 c Sifted flour 1/4 c Butter Heat oven to 450 degrees. Bring broth to boil over moderate heat. Add butter and salt. Stir until butter melts. Reduce heat. Add flour all at once. Stir vigorously until mi ture can be formed into a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each one. Continue beating until smooth and shiny. Stir in chicken spread, almonds and e tract. BLend well. Drop by small teaspoonfuls ...

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