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Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Jan. 17, 2007 /27 Teves, 5767

Create your own European strudel, easily, right at home

By Steve Petusevsky


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http://www.JewishWorldReview.com | (MCT) When I visit an Austrian or Hungarian restaurant, I jump at the chance to order strudel. I don't know anyone who doesn't love that wonderful piece of crispy crust oozing sweet, cinnamon-scented apples or cream cheese spiked with raisins. But guess what? It may look tricky with its layers of pastry, but strudel is easy to make at home.


I am not talking about making your own strudel dough from scratch. That's a difficult and laborious task. I remember my German work experience watching the head pastry chef making strudel dough. He had four apprentices to help stretch the dough until it was paper-thin. The sheets that measured 4-feet-by-6-feet resembled bed sheets laying across a giant table.


Even my grandmother occasionally made strudel dough. It was an all-day affair.


Today, however, phyllo dough is available frozen in most supermarkets. It even comes in a whole-wheat variety. Once you get the hang of working with this dough, the fillings are endless and take little time to prepare.


Fillings are fun to make and should be well chilled. Moisture is the enemy of any good strudel, so fillings should be as dry as possible before rolling them in the dough. My German mentor showed me the trick of sprinkling some fresh breadcrumbs between the dough layers and the filling so they soak up any extra liquid.


There are some ground rules to using the dough, however. It must be defrosted very slowly. I like to do it at room temperature. I take it out of the freezer a day before using and let it sit in the refrigerator overnight. Then I let it sit at room temperature for about three hours in the unopened box the day I intend to bake. Before opening the box, I make all my fillings.


Once the phyllo is defrosted and your fillings prepared, remove the number of sheets needed for your recipe and lay them on a clean, dry surface. I find that layering five to six sheets gives the best results. You can refreeze the unused phyllo sheets if you wrap them carefully.


Lay the sheets you plan to use on the work surface and immediately cover them with a damp towel or paper towels. Most recipes call for brushing the individual sheets of phyllo dough with melted butter, but I like to use a healthier mixture of equal parts butter and either canola or olive oil, depending on the recipe.


Although strudel is typically made in lengths, phyllo dough can also be used to line muffin cups, form purses or be folded into triangles.


Above I give you recipes for strudels made with two of my favorite fillings — a sweet and a savory one.



RECIPES

APPLE WALNUT APRICOT STRUDEL

Makes 10 to 12 servings.

Steve's tip: You can use raisins or figs instead of apricots, if you prefer. Use a tart apple for the filling.

Filling:

  • 5 large granny smith, fuji or gala apples, peeled, cored and sliced 1/2 inch thick

  • 1/2 cup light brown sugar

  • 1/2 cup pure maple syrup

  • 1/2 cup chopped walnuts

  • 1 teaspoon cinnamon

  • 1/2 cup chopped dried apricots

  • Juice and zest from 1 lemon

  • 1 teaspoon cornstarch


Strudel Assembly:

  • 1 tablespoon canola oil

  • 1 tablespoon unsalted butter

  • 5 sheets frozen phyllo dough, thawed according to package directions

  • 1/2 cup fresh bread crumbs

  • 1/4 cup brown sugar, optional


To make filling: Combine all the ingredients a large mixing bowl. (Can be made up to two days before assembling strudel; store in refrigerator.)


To assemble: Preheat the oven to 400 degrees. Line a baking pan with parchment paper; set aside.


Combine oil and butter in a small microwaveable cup and microwave 25 seconds on high until melted. Set aside.


Stack the phyllo sheets near where you are assembling the strudel and cover with a damp kitchen towel.


Lay 1 sheet phyllo on a clean kitchen towel. Brush with the melted butter mixture. Place another sheet over top and repeat this process until all 5 sheets are stacked and brushed. There should be a bit of butter mixture leftover.


Sprinkle bread crumbs down the center of the top piece of phyllo dough. Place the filling down the center length of the pyllo in a column about 4 inches wide. Lift up the edges of the kitchen towel and roll the strudel dough over the filling. Place, seam side down, on prepared pan. Brush with remaining butter mixture. Sprinkle with brown sugar, if desired.


Bake 35 minutes until golden brown and apples are tender. Cool the strudel before cutting into 2-inch-thick slices.


Per serving (without brown sugar): 199 calories, 27 percent calories from fat, 6 grams total fat, .98 gram saturated fat, 3 milligrams cholesterol, 36 grams carbohydrates, 2 grams total fiber, 24 grams total sugars, 34 grams net carbs, 3 grams protein, 78 milligrams sodium.


Per serving (with brown sugar): 214 calories, 25 percent calories from fat, 6 grams total fat, .98 gram saturated fat, 3 milligrams cholesterol, 40 grams carbohydrates, 2 grams total fiber, 28 grams total sugars, 38 grams net carbs, 3 grams protein, 78 milligrams sodium.



MUSHROOM, LEEK AND SWISS STRUDEL

Steve's tip: Feel free to use any favorite cheese in this recipe. I like gruyere, but any shredded cheese mixture will work fine.

Makes 10 to 12 servings


Filling:

  • 1 tablespoon olive oil

  • 1 large onion, thinly sliced

  • 1 large leek, heavy outer leaves removed and discarded, cleaned well and chopped

  • 6 cups sliced mushrooms (a combination of button, shiitake, portobello and/or oyster)

  • 2 cloves garlic, minced

  • 3 sprigs fresh thyme, leaves pulled from the branches, or 1/2 teaspoon dried

  • 1/2 cup dry white wine or sherry

  • 1 1/2 cups shredded swiss cheese

  • 1/4 cup shredded parmesan cheese

  • 1 1/2 cups fresh bread crumbs


Strudel Assembly:

  • 1 tablespoon canola oil

  • 1 tablespoon unsalted butter

  • 5 sheets frozen phyllo dough, thawed according to package directions

  • 1/2 cup fresh bread crumbs

  • 2 tablespoons sesame seeds, optional

To make filling: Heat the oil in a large saute pan over medium-high heat. Add the onions, leeks, mushrooms, garlic and thyme. Cook 4 minutes stirring often. Add the wine and cook 3 minutes until all the liquid in the pan evaporates. Cool 15 minutes and stir in both cheeses.


To assemble: Preheat the oven to 400 degrees. Line a baking pan with parchment paper; set aside.


Combine oil and butter in a small microwaveable cup and microwave 25 seconds on high until melted. Set aside.


Stack the phyllo sheets near where you are assembling the strudel and cover with a damp kitchen towel.


Lay 1 sheet phyllo on a clean kitchen towel. Brush with the melted butter mixture. Place another sheet over top and repeat this process until all 5 sheets are stacked and brushed. There should be a bit of butter mixture leftover.


Sprinkle bread crumbs down the center of the top piece of phyllo dough. Place the filling down the center length of the phyllo in a column about 4 inches wide. Lift up the edges of the kitchen towel and roll the strudel dough over the filling. Place, seam side down, on prepared pan. Brush with remaining butter mixture. Sprinkle with sesame seeds, if desired.


Bake 35 minutes until golden brown. Cool the strudel before cutting into 2-inch-thick slices.


Per serving: 194 calories, 42 percent calories from fat, 9 grams total fat, 4 grams saturated fat, 17 milligrams cholesterol, 19 grams carbohydrates, 1 gram total fiber, 2 grams total sugars, 18 grams net carbs, 9 grams protein, 234 milligrams sodium.

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Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.)

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© 2007, South Florida Sun-Sentinel. Distributed by McClatchy-Tribune Information Services