Apple Strudel (recipes) and Liaoyang doctors (health)

Apple Strudel (recipes)

Makes 12 servings

1/3 cup dark seedless raisins

2 Tablespoons Cognac or brandy

2 cups thinly sliced tart apples (about 1 pound)

½ cup walnuts, chopped

¼ cup granulated sugar

2 Tablespoons unsalted butter, melted

1 Tablespoon grated lemon peel

½ teaspoon ground cinnamon

½ teaspoon vanilla

½ cup fine dry bread crumbs

2 Tablespoons unsalted butter

½ cup apricot preserves

1 Tablespoon Cognac or brandy

6 frozen phyllo leaves, thawed

¼ pound unsalted butter, melted

powdered sugar

Soak raisins in 2 Tablespoons Cognac for about 2 hours. Combine raisin mixture, the apples, walnuts, granulated sugar, 2 Tablespoons melted butter, lemon peel, cinnamon and vanilla in a large bowl.

Cook and stir bread crumbs in 2 Tablespoons melted butter in a small skillet until light brown. Heat apricot preserves in a small saucepan over low heat until hot, stir in 1 Tablespoon Cognac.

Heat oven to 350 °. Layer phyllo dough on top of a kitchen towel, brushing each with butter. Spread entire surface with the hot apricot mixture, sprinkle with bread crumbs. Spoon apple mixture along longest end of phyllo in a 3 inch strip, leaving a 1 inch border.

Life towel, using it to roll dough over filling, jelly roll Fashion from longest end closest to filling. Place strudel diagonally, seam side down, on lightly buttered cookie sheet, 15 ½ X 10 ½ X 1. Brush with butter.

Score strudel diagonally, through top few layers, into 12 equal sections. Bake until apples are tender and strudel is brown and crisp, 45-50 minutes. Cool to lukewarm; sprinkle with powdered sugar. Cut into servings.

Other ways:

Serves 2

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Ingredients

55g/2oz caster sugar55g/2oz butter255g/8oz plain flour2 eggs1 large cox apple, grated55g/2oz sugar½ tsp lemon myrtle1 tbsp ground mixed spicemint, to garnishFor the custard:200ml/7fl oz milk2 tbsp caster sugar2 eggs, yolks only1 vanilla pod

Method

1. Preheat the oven to 200C/400F/Gas 4.2. Process the sugar and half of the butter until well combined. Add the flour then 1

egg to form a soft dough. 3. Knead lightly, then divide into two. Roll both pieces of dough out then top one with knobs of the remaining butter. Place the Other piece of dough on top and roll out. Fold dough in

half and roll out again. Continue folding in half eight times.4. For the filling, mix the apple, sugar and spices together.5. Roll out the pastry to approximately 0.5cm/¼in thickness. Cut again into two

pieces and spoon the filling along the centre of one piece. Wet the edges of the bottom piece and place the remaining piece on top and roll up the edges.6. Separate the remaining egg and lightly whisk the egg yolk. Brush the top of the strudel with the egg and score the surface. Place on a greased Baking tray and place in the oven

for 15 minutes or until the top is golden.7. For the custard, gradually heat the milk with the vanilla pod. Beat the egg yolks and sugar together then gradually whisk in the milk and place back over a low heat, whisking

until thickened.8. Serve immediately with the custard and garnish with the mint

Others:

Serves 4

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Ingredients

680g/1½lbs eating apples, peeled, cored and chopped½ orange, juice and zest only100g/3½oz caster sugarfreshly grated nutmeg, to taste55g/2oz sultanas6-8 sheets ready-made filo pastry55g/2oz butter, melted and cooled, plus extra for greasing2 tbsp dried breadcrumbs

Method

1. Preheat the oven to 190C/375F/Gas 5.2. Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well.3. Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each Other onto a large sheet of greaseproof paper.4. Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet.5. Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help.6. Place the filo roll onto a greased Baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot.

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