lumicero/recipes-ing2inst huggingface dataset:
Title: Marshmallow Frosting
Ingredients:
- 2 sugar
- 1 1/2 cream of tartar
- 1/4 light corn syrup
- 1 water
- 1/3 marshmallow creme
- 3/4
Instructions:
1. In top of double boiler, combine egg whites, sugar, cream of tarter, corn syrup, and water.
2. Place over boiling water, beat till stiff peaks form; scraping bowl occasionally.
3. Remove from heat; add marshmallow cream.
4. Beat till spreading consistency.
Title: Chocolate-coconut Cookies
Ingredients:
- 1 sweetened condensed milk
- 3 coconut
- 2 pecan pieces
- 1 vanilla
- 1 salt
- 1
Instructions:
1. In the top of a double boiler, over simmering water, heat milk and chocolate until the chocolate melts.
2. Remove from heat and stir in the remaining ingredients.
3. Drop by level teaspoonfuls 1&1/2" apart on heavily greased cookie sheets.
4. Bake in a preheated 300* oven, taking care that bottoms do not burn, 15 minutes or until slightly firm and dry to touch.
Title: Apple Cake - Bakerella
Ingredients:
- 3 flour
- 1 baking soda
- 1 cinnamon
- 2 sugar
- 1 1/2 eggs
- 3 vanilla
- 2 apples
- 3 flour
- 1 walnuts
- 1 brown sugar
- 1 butter
- 1/2 milk
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.
3. Combine sugar and oil using a mixer until blended.
4. Add eggs and vanilla, mixing until combined.
5. Add flour mixture and mix well.
6. Stir in nuts, dates and apples. The batter will be very thick.
7. Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done.
8. Cool cake and using a skewer, poke holes in cake.
9. Cook topping ingredients on stove until mixture bubbles.
10. Pour topping over cake letting some seep into the cake.
Title: Chocolate Eggnog Cannoli
Ingredients:
- 2 all-purpose flour
- 1/2 sugar
- 1/2 salt
- 1/8 butter
- 1/4 eggs
- 2 milk
- 1/4 honey
- 2 heavy whipping cream
- 1 ricotta cheese
- 1 sugar
- 1/2 nutmeg
- 1
- 1/2
Instructions:
1. Chocolate Cannoli Shells:
2. In a medium bowl, stir together all-purpose flour, sugar cocoa powder, and salt. Using a pastry blender, cut in butter into flour mixture until mixture resembles coarse crumbs.
3. In a small bowl, stir together eggs, milk, and honey. Add egg mixture to flour mixture. Stir just until mixture forms a ball. Divide dough in half.
4. On a lightly floured surface, roll each dough portion into a 16-inch square. Cut each square into sixteen 4-inch squares. Wrap each square lightly around one end of greased metal cannoli cylinders.
5. In a small bowl, lightly beat 1 egg white. Moisten overlapping dough with egg white; press gently to seal.
6. Fry cannoli shells, a few at a time, in deep, hot vegetable oil (350 degrees F) about 1 minute or until golden brown. Using tongs, carefully and gently lift shells from hot oil; drain any hot oil that is in metal cannoli cylinders back into pan. Drain on paper towels. Cool. Repeat with remaining squares.
7. Egg Nog Filling:
8. Combine everything in a bowl and whip until medium-stiff peaks form. Place in freezer and ready your cannoli assembly line.
9. Assembly:
10. Using a pastry bag loaded with your Eggnog Filling, pipe each cool cannoli shell full of filling. Then dip the ends into red and green sprinkles. Repeat until all shells have been filled. Serve immediately.
Title: My Version of Australian Jack
Ingredients:
- 2 water
- 1 1/2 oatmeal
- 3 flaked coconut
- 1 candied ginger
- 1 rum
- 1/4 butter
- 1/3 sugar
- 1/4 baking soda
Instructions:
1. Preheat oven to 300 degrees F.
2. Cream the butter; add the sugar and beat until light and fluffy.
3. Dissolve the baking soda in the water and add, stirring well.
4. Now add the oatmeal, coconut, ginger and rum, mixing well.
5. The mixture should be fairly firm. If necessary, add a little more oatmeal.
6. Knead lightly on a floured surface. Press the mixture in a buttered baking dish, about 8 x 12 inches.
7. The dough should be about 1/2 inch thick.
8. Bake at 300 degrees for 35 minutes, or until brown on top.
9. Cut into squares while hot and Enjoy.
Title: Cathedral Christmas Cake
Ingredients:
- 3 brazil nuts
- 1 cashews
- 1 pecans
- 1 sultana
- 1/2 raisins
- 3 -4 currants
- 1 eggs
- 1 brown sugar
- 4 vanilla
- 1 plain flour
- 1 baking powder
- 1 1/2 salt
- 1
- 1/2
Instructions:
1. Method.
2. Heat oven to 130°C (120°C fanbake), with rack just below the middle. Completely line a 20 or 30cm ring pan, or two medium-sized loaf pans with baking paper or liners.
3. Measure out the nuts, cherries and crystallised and dried fruits into a large container, putting some aside for decorating the top. Cut up large pieces of fruit, but leave some long thin pieces if desired, especially if using melon strips (which give a wonderful colour).
4. In a large bowl mix eggs, sugar and vanilla. Mix in the sifted flour, baking powder and salt until smooth. Add nuts and fruit and mix thoroughly by hand.
5. Press evenly into the prepared cake pan/s (if pan is lined with baking paper coat evenly with non-stick spray just before use). Press reserved cherries, fruit and nuts into the top for decoration (if adding strips of crystallised fruit, put them in place after adding part of the cake mixture, then cover with remaining mixture). Bake for two to three hours until cake feels firm when pressed in the middle. Cool, remove from pan and peel away liner/s. Brush all over with rum, brandy or whisky. Brush the top with a light coating of oil for a shine. Store at room temperature in greaseproof paper, or refrigerate in a plastic bag. This cake will keep well for several months (after long storage, brush again with spirits and leave 24 hours or longer before eating). Cut in thin slices with a sharp serrated knife.
Title: Incredible Tasting and Easy Peanut Butter Cookies
Ingredients:
- 1 salt
- 1/2 peanut butter
- 1 sugar
- 1 brown sugar
- 1 eggs
- 2 milk
- 1 flour
- 2 baking soda
- 1
Instructions:
1. Preheat oven at 325°.
2. Mix all dry ingredients together in a bowl; set aside.
3. In a large mixing bowl, combine eggs and milk together, then add Crisco and peanut butter and blend well. Now add the dry ingredients and mix together. Batter will be stiff.
4. Drop by teaspoonfuls onto greased cookie sheet making sure to leave baking space between cookies. Dip a fork into water and press into dough to form a criss-cross pattern onto the top of cookie. Bake for 10-12 minutes at 325°. Remove from cookie sheet and allow to cool on waxed paper.
Title: Espresso Tuile
Ingredients:
- 1/2 salt
- 1 brown sugar
- 1 corn syrup
- 1 1/4 all-purpose flour
- 6 butter
- 1/2 vanilla extract
- 2/3 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine salt, brown sugar and corn syrup in a standing mixer bowl with paddle attachment. Add flour, butter and vanilla extract and mix well. Add espresso beans and pecans
3. Place the batter in heaping tablespoons on non-stick baking sheet, 3 cookies at a time.
4. Bake for 8 to 10 minutes, watching carefully.
5. Crumble 3 pieces of parchment paper and set on a dry work surface
6. Remove cookie sheet from the oven.
7. Peel the cookies off, one at a time, from the sheet. Drape over 3 pieces of crumpled shaped parchment paper.
8. Timing here is important. If cookies become too hard before draping, place in oven to soften.
9. Cookies, if too soft, will tear, and if too hard, will crack when removing from the cookie sheet.
Title: Shamrock Sandwich Cookies
Ingredients:
- 1/2 unsalted butter
- 1 light brown sugar
- 1 egg
- 1 vanilla
- 1 light corn syrup
- 2 all-purpose flour
- 2 cocoa powder
- 1/2 baking powder
- 1/4 salt
- 1/2 buttermilk
- 1/2 - 1 cream cheese
- 8 unsalted butter
- 5 vanilla extract
- 2 powdered sugar
- 2 1/2
Instructions:
1. Preheat oven to 375 degrees. Line baking sheet with parchment paper, with pencil side down.
2. Beat butter and sugar in mixing bowl on medium high speed until light and fluffy, about 2-3 minutes. Add egg and beat until well incorporated. Mix in vanilla and corn syrup and beat about 30 seconds more.
3. Combine flour, cocoa, baking powder and salt in a small mixing bowl. Add 1/3 of the mix to the batter and beat on low speed until just incorporated. Add 1/2 of the buttermilk and beat until just incorporated. Repeat with another 1/3 of the flour mix and the rest of the buttermilk and finally the last 1/3 of the flour mix. Scrape sides of the bowl as needed. Finally add food coloring, start with about 1/2 and mix until the color is uniform but do not over beat.
4. Transfer batter to a piping bag fitting with a large round tip and pipe onto parchment paper. Bake about 8 minutes until the cookies are set. Cool about 5 minutes on the pan and then transfer to a wire rack to cool completely.
5. Beat cream cheese and butter on medium high speed until smooth and fluffy, about 3 minutes. Add in vanilla and beat about another minute. Add powdered sugar, 1 cup at a time beating on low until incorporated. Transfer to a piping bag and pipe onto back of 1/2 the cookies.
Title: Cambridge Favorite Cake
Ingredients:
- 2/3 butter
- 1 3/4 sugar
- 4 eggs
- 3 1/4 flour
- 5 baking powder
- 1/2 salt
- 1 milk
- 1 vanilla extract
Instructions:
1. Line 3 9" cake pans with parchment or waxed paper and preheat oven to 350°F.
2. Sift dry ingredients together.
3. Cream butter and1 cup of the sugar together until light and fluffy.
4. Beat egg whites to stiff peaks.
5. Beat egg yolks with remaining sugar and add to butter mixture.
6. Add dry ingredients to batter alternately with the milk; beat thoroughly.
7. Add the vanilla and fold in the egg whites.
8. Pour into prepared pans and bake for 30 minutes or until cakes test done.
Title: Chambord Gelee With White Chocolate Cream
Ingredients:
- 12 berries
- 2 sugar
- 1 water
- 1/2 vanilla bean
- 1 Chambord raspberry liquor
- 6 unflavored gelatin
- 1 1/2 fresh raspberries
- 1 chocolate
- 1 heavy cream
- sugar
- vanilla extract
- fresh raspberry
- fresh tarragon
- mint sprig
Instructions:
1. MAKE GELEE:
2. Place the berries, sugar and 1/2 cup water in a 2 quart saucepan.
3. Using a small paring knife, split vanilla bean in half lengthwise and scrape seeds from one-half the bean into pan.
4. Heat over medium-high heat to a boil. Reduce heat and simmer for about 30 minutes.
5. Strain berries through a fine mesh sieve, pressing firmly to extract all of the juice(there should be about 1 cup of liquid. If you have less, add more water to the berries.).
6. Cook for another 5 minutes, then strain again.
7. Place 1/3 cup water and Chambord in a small bowl. Sprinkle gelatin over the mixture. Let stand for 1 minute or until softened.
8. Stir into the hot berry juice. Whisk until gelatin is completely dissolved. (There should be about 2 cups of liquid).
9. Place about 5 raspberries into each of four (5 to 6 oz) wine, champagne, or large cordial glasses.
10. Divide juice mixture among glasses.
11. Refrigerate for at least 2 hours.
12. MAKE WHITE CHOCOLATE CREAM:
13. Place chocolate and 2 tablespoons heavy cream in microwavable bowl. Microwave on HIGH for 30 seconds. Stir until smooth and cool to room temperature.
14. Refrigerate for 10 minutes or until chilled.
15. Beat 1/4 cup heavy cream with sugar in a chilled bowl using a mixer at high speed until soft peaks form.
16. Fold 1/3 of this mixture into cooled white chocolate. Fold in remaining cream.
17. To serve, divide the white chocolate cream among the glasses.
18. Garnish with raspberries, fresh tarragon and/or mint sprigs.
Title: Pistachio Squares
Ingredients:
- 1 flour
- 1/2 butter
- 2 margarine
- 2/3 white sugar
- 1 confectioners' sugar
- 0.5 cream cheese
- 2 Cool Whip
- 2 1/2 pistachio pudding mix
- 0.5 milk
- Cool Whip
Instructions:
1. FIRST LAYER:.
2. Mix together flour, butter and sugar. Press in a 9x13 pan. Bake at 350f for 12-15 minutes, or until lightly browned. Let cool completely.
3. SECOND LAYER:.
4. Beat together icing sugar and cream cheese until fluffy. Fold in Half of the 1 Litre container of Cool Whip. Spread over base. Let set.
5. THIRD LAYER:.
6. In a medium mixing bowl, add cold milk. Add to the cold milk the 2 packages of pistachio pudding. Whisk until until the pudding thickens. Pour on top of the second layer. Let it set.
7. FOURTH LAYER:.
8. Spread other half container of Cool whip on top of pudding when it has set, and sprinkle with pecans if desired.
Title: Blueberry Crumble Bars
Ingredients:
- 1 1/2 butter
- 2/3 powdered sugar
- 2 powdered sugar
- 1 vanilla
- 3 flour
- 3 blueberries
- 1/2 sugar
- 3 cornstarch
- 2 water
- 1 quick-cooking oats
- 1/3 brown sugar
- 1/4 cinnamon
Instructions:
1. Beat 1 cup butter, 2/3 cup powdered sugar and vanilla with a mixer until light and fluffy. Beat in 1 1/2 cups flour on low speed until just combined. Press dough firmly onto the bottom of a greased jelly-roll (15x10) pan. Bake at 375º for 20 minutes or until golden. Let cool and set aside.
2. Combine berries, sugar, cornstarch and water in a saucepan. Heat to boiling, stirring frequently; boil for 1 minute. Remove from heat and set aside.
3. Combine oats, remaining flour, brown sugar, and cinnamon in a medium bowl. Cut in butter until mixture resembles coarse brumbs. Set aside.
4. Spread berry mixture over cooled crust. Sprinkle oat mixture over berries.
5. Bake at 375º for 35-40 minutes or until berry mixture bubbles and top is golden.
6. Cool completely in pan on wire rack. Sprinkle with remaining powdered sugar. Cut into bars.
Title: Portland's Hillvilla Restaurant Pumpkin Pie
Ingredients:
- 2 eggs
- 1 vanilla
- 1 pumpkin
- 1/4 brown sugar
- 2 1/2 pumpkin pie spice
- 1 evaporated milk
- 1/2 half-and-half
- 1/2 granulated sugar
- 9
Instructions:
1. For the pie: Mix together eggs, vanilla, pumpkin, brown sugar and seasoning mix. In saucepan, mix evaporated milk, half and half, and granulated sugar. Cook over low heat until sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425°F for 15 minutes. Lower heat to 350°F and cook 25 minutes. Store in refrigerator.
2. For the seasoning: Combine all ingredients. Store in airtight container for use in other baking. Makes about 3/4 cup.
Title: Christmas Munchies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/2 corn syrup
- 1
Instructions:
1. Combine over med-low heat, the butter, sugar and corn syrup until sugar is dissolved.
2. Pour over cereal and red hot candies and toss to cover.
3. Bake on cookie sheet at 250 for 1 hours; stirring every 15 minutes.
4. Pour on wax paper to cool.
Title: Jumbleberry Crumble (Mixed Fruit Cobbler)
Ingredients:
- 3 fresh strawberries
- 1 1/2 fresh raspberries
- 1 1/2 fresh blueberries
- 2/3 sugar
- 3 quick-cooking tapioca
- 1/2 all-purpose flour
- 1/2 quick-cooking oats
- 1/2 brown sugar
- 1 ground cinnamon
- 1/3 butter
Instructions:
1. In a large bowl, combine strawberries, raspberries and blueberries.
2. Combine sugar and tapioca; sprinkle over berries and toss gently.
3. Pour into a greased 11x7 inch baking dish; let stand for 15 minutes.
4. In a small bowl, combine flour, oats, brown sugar and cinnamon.
5. Stir in butter; sprinkle over berry mixture.
6. Bake at 350 for 45-50 minutes or until filling is bubbly and topping is golden brown. Serve warm.
Title: Coffee Macaroons With Nutella Ganache
Ingredients:
- 90 sugar
- 30 powdered sugar
- 200 instant coffee
- 110 heavy cream
- 2 dark chocolate
- 1/2
- 3/4
- 3
Instructions:
1. In a food processor, blend the almonds, coffee and icing sugar until very finely ground. I also found it helpful to push the mixer through a sieve to remove any larger pieces. Set aside in a bowl.
2. In a stand mixer fitted with a whisk, beat the egg whites until foamy. Slowly begin to add the granulated sugar until you have created a glossy meringue. Add the almond mixture to the meringues all at once, and quickly fold to blend and break up some of the air. Continue to slowly mix until the almonds are incorporated into the meringues and the mixture resembles lava. It should not take more than 50 strokes to accomplish this.
3. I find it best to test the meringue at this time but dropping a small spoonful onto some parchment paper. The mixture should smooth out, but not flatten completely and you shouldn't have a peak. If you have a peak fold the mixture a few more times. If the mixture has flattened completely you might have over mixed and removed too much air.
4. Once you have the right consistency, fill a pastry bag with a plain tip with the mixture. Carefully pipe circles of about 1.5 inches in diameter about 2 inches apart onto parchment paper. Once you have completed piping allow the macarOons to rest at room temperature for about 30 minutes to an hour to develop a skin. You can tell if this has happened by lightly touching the top with your finger. If the mixture does not stick to your finger they are ready for baking.
5. Preheat the oven to 280°F Carefully slide the parchment sheets onto a baking sheet and bake the macaroons for 15 to 20 minutes depending on how large you piped them. While baking they should rise with airy feet developing. Once baked remove from the oven and cool for 10 minutes. Carefully remove from the parchment using a small metal spatula. If you have any trouble with the macaroons sticking you can place a couple of drops of water under the parchment. Do not leave them there too long or they could get soggy. Store macaroons in an airtight container in the refrigerator until ready to add the filling.
6. To make the filling heat the cream in a small pot until just before it begins to boil. Break up the chocolate and mix it into the hot cream until it has completely melted. Add the Nutella and stir to blend. Refrigerate the filling for an hour or two until it begins to firm up enough to be of spreading consistency. Either pipe or spoon some of the filling onto one half of a macaroon, and then top with another of equal size. Enjoy!
7. NOTE:The egg whites used for macaroons need to be "aged" for 3 to 5 days. I do this by placing them in a container covering the container with plastic and then peeling back about 1/3 the top to expose them to the air to help them dry out. I leave them there for 3 days at room temperature and then store them in the refrigerator for another two days.
Title: Better Than Sex Cake II
Ingredients:
- 1 instant vanilla pudding
- 1 sour cream
- 1 water
- 1/2 eggs
- 1 chocolate chips
- 3 pecans
- 1 German chocolate bar
- 1/2
- 1
Instructions:
1. Mix cake mix, pudding, sour cream, oil, water and eggs together.
2. Fold in chocolate chips and pecans.
3. Shave 1 German chocolate bar.
4. Stir into batter and mix well.
5. Bake at 350 degrees for 35 to 40 minutes in 9 x 13-inch pan, floured and greased.
Title: Lemon Yogurt Cake
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 kosher salt
- 1 plain yogurt
- 1 1/3 sugar
- 3 lemon zest
- 2 pure vanilla extract
- 1/2 fresh lemon juice
- 1/2 confectioners' sugar
- 1/3 fresh lemon juice
- 1
- 2
Instructions:
1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2. Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
3. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. Remove the cake from the pan, and while it's still warm, pour the lemon-sugar mixture over the cake and allow it to soak inches Cool.
5. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Title: Morah Shoshana's Hamantashen
Ingredients:
- 5 flour
- 2 sugar
- 7 eggs
- 2 baking powder
- 4 salt
- 5 vanilla
- 1/2
- 2
Instructions:
1. Mix all ingredients by hand. (You may add a little more flour or liquid if the dough is too wet or dry.).
2. Refrigerate for one hour.
3. Prepare fillings of your choice.
4. Roll into walnut size balls, flatten into circles in your palms (OR roll out and cut into circles) and then fill with filling of your choice and pinch into triangles.
5. Place on lightly greased pan or lined with parchment paper.
6. Bake 350 degrees between 12-18 minutes (depending on size) until golden.
7. Make a bracha and enjoy!
Title: Pecan Dreams
Ingredients:
- 1/2 butter
- 6 powdered sugar
- 2 vanilla
- 2 flour
- 1 pecans
- 2 water
Instructions:
1. Preheat oven to 300 degrees Fahrenheit.
2. Combine butter, powdered sugar, vanilla, flour, pecans and water. You might have to add a little extra water if mixture is too dry.
3. After all ingredients are mixed, roll into small balls.
4. Place balls on an ungreased cookie sheet.
5. Bake for 30 to 45 minutes.
6. After cookies come out of oven, cover with powdered sugar; set aside.
7. Cool completely.
8. When cooled dust them with more powdered sugar.
Title: Cinnamon Almond Shortbread Pear
Ingredients:
- 125 unsalted butter
- 1/4 caster sugar
- 1 vanilla essence
- 1 plain flour
- 1 ground cinnamon
- 1/4 whole cloves
- 10 icing sugar
Instructions:
1. Preheat oven to 150°C/300oF/Mark2.
2. Line oven trays with baking parchment and put the tray in the oven.
3. In a large bowl sifted flour, cinnamon and almond meal. Mix well. Set aside.
4. In another bowl beat butter, caster sugar and vanilla essence until light and creamy.
5. Combine flour mixture and butter mixture, (may need to use hands) to form a dough.
6. Roll the mixture into a large plum size or walnut sized balls and then shape each ball into a pear. (The more smaller you make them the more cloves you would need).
7. Place the base of the clove (star shape end) on the top of the pear to the form the core.
8. Place the pears on hot tray and bake in the oven for 12 minutes or until pale golden. (Please note if you are making them plum size baked them for 12 minutes or until pale golden, but if you are making walnut size it would be quicker).
9. Remove tray and allow pears to stand on trays for 10 minutes before transferring to wire rack to cool.
10. Dust lightly with icing sugar. Store.
11. Note: Please let everyone who is eating the shortbread pear knows it's a real clove on the top because they may want to remove it before eating.
Title: Zwetschenkuchen - Plum Cake
Ingredients:
- 2 flour
- 1/2 salt
- 1/2 baking powder
- 2 sugar
- 2/3 butter
- 2 water
- 1/3 plums
- 2 sugar
- 1 sugar
- 2
Instructions:
1. Sift dry ingredients for cake together.
2. Cut in butter and well mixed, make a well in the center; add egg yolks and water and mix well.
3. Turn out on a well-floured board and knead for a few minutes.
4. Place in refrigerator to chill for one hour before using.
5. Wen cold, roll dough into a thin sheet and cover bottom of 13 x 9 inch cake pan.
6. Sprinkle with bread crumbs and dot generously with butter.
7. Mix the egg yolks, sugar and cream together; reserve.
8. Wash plums, cut into halves and remove stones.
9. Arrange fruit in rows on top of the bread crumbs.
10. Sprinkle with 1 cup of sugar; pour cream mixture over the top.
11. Bake in 350F oven for 45 minutes.
Title: Apple Strudel Easy!
Ingredients:
- 1 egg
- 1 water
- 2 apples
- 1/4 turbinado sugar
- 1 cinnamon
- 1/4 cardamom
- 1 lemon
- 1 salt
- 1/3 vanilla
- 1 flour
- 1 sugar
- 1 puff pastry sheet
- 1
Instructions:
1. Preheat the oven to 375°F
2. Beat the egg and water in a small bowl with a fork or whisk.
3. Stir sugar cinnamon, lemon juice, salt, nuts, vanilla, and flour together.
4. Mix in apples gently.
5. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet lined with parchment. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry. Sprinkle with 1 teaspoon sugar.
6. Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes.