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 ...

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.

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.

Lightly toss apples, sugar, cinnamon, raisins and walnuts; set aside. Mix flour, sugar, baking powder, eggs, oil, vanilla and orange juice in a large bowl, not a mixer. Grease and flour a tube pan.

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.

* Toss apples with remaining 1/2 cup sugar, lemon juice, raisins, cherries, remaining 1 teaspoon cinnamon, cornstarch and flour. Spoon apples into springform pan and arrange so fruit filling is ...

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 ...

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 ...

1 pound tart eating apples, such as Pippin or Granny Smith, peeled, cored and chopped 1/4 cup dried fruit, such as golden raisins, cranberries or sour cherries 1/2 cup packed light brown sugar ...