GERMAN APPLE STRUDEL RECIPE RECIPES

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APPLE STRUDEL RECIPE | ALLRECIPES



Apple Strudel Recipe | Allrecipes image

Use ready made phyllo pastry and homemade apple filling.

Provided by HEATHER.WRAY

Categories     Bread    Yeast Bread Recipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

1 pound sweet apples -- peeled, cored and thinly sliced
¼ cup golden raisins
¼ cup dried currants
½ teaspoon ground cinnamon
2 tablespoons white sugar
2 slices brown bread, crumbled
½ (16 ounce) package phyllo dough
¼ cup butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.
  • Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.
  • Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.

Nutrition Facts : Calories 430.9 calories, CarbohydrateContent 69.7 g, CholesterolContent 30.5 mg, FatContent 15.6 g, FiberContent 5.4 g, ProteinContent 6 g, SaturatedFatContent 8.3 g, SodiumContent 422.1 mg, SugarContent 24.2 g

GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING RECIP…



German Chocolate Cake with Coconut-Pecan Frosting Recip… image

Serve up a winner to the chocolate lovers in your family. This towering German chocolate cake needs three layers to show off its sweet chocolate cake and creamy coconut-pecan frosting. It's a tower of delicious homemade German Chocolate Cake that will make eyes go wide when you add it to the table. This dessert reaches new heights as the must-make cake for every celebration.

Provided by Pillsbury Kitchens

Total Time 2 hours 50 minutes

Prep Time 30 minutes

Yield 16

Number Of Ingredients 17

4 oz sweet baking chocolate, cut into pieces
1/2 cup water
2 cups sugar
1 cup butter or margarine, softened
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine
3 eggs, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans or walnuts
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In 1-quart saucepan, melt chocolate with water over low heat, stirring frequently. Cool.
  • In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. Beat in chocolate mixture. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. Pour batter evenly into pans.
  • Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour.
  • In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 1/2 cup butter and 3 eggs over medium heat, stirring constantly, until mixture begins to bubble. Remove saucepan from heat. Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes.
  • Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting.

Nutrition Facts : Calories 560 , CarbohydrateContent 63 g, CholesterolContent 145 mg, FatContent 6 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 46 g, TransFatContent 1 g

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