3. Preheat oven to 200C. 4. For the filling, cut the apples into small batons and place into a bowl. Add the raisins, sugar, lemon juice, cinnamon and pine nuts, stirring through. 5.

Add the apples and raisins and toss to coat. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle.

Preheat oven to 400 degrees F. Place pastry on a baking sheet and unfold. In a medium bowl, combine sugar and cinnamon; mix well. Reserve 2 teaspoons sugar mixture. Add apples and raisins to ...

Yield: about 8 servings Apple Filling: 1/2 cup golden raisins 1/4 cup bourbon 6 large, green apples (such as Granny Smith), peeled, cored 4 tablespoons fresh lemon juice 2 cups sugar, divided use ...

Apple Strudel With Rum Raisins & Pine Nuts Try your hand at the quintessential winter pudding with lashings of raisins and pine nuts, and a light dough. Serve with custard. Fresh peach madiera cake.

Let sit for 15 minutes. Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Meanwhile, turn on the oven to 200°c and, as it preheats, spread the almonds on a baking tray and toast in the warming oven for about 15 mins until light brown. Remove from the oven and leave to ...

Choose several different kinds of apples such as Pink Lady, McIntosh and Mutsu to give varying textures in the strudel. Use other nuts if hazelnuts are not your favourite. Preheat oven to 375 F ...

Preparation To prepare the potato and escarole strudel with raisins and pine nuts, first boil the potato starting with cold water — it will take about 30 minutes (1). In the meantime, soak the ...

Place apricots, prunes, raisins and port in a small pot over medium-high heat. Bring to a boil, simmer gently for 10 minutes, or until fruit is plump and soft, and port is almost gone.