Ant Street Inn & Gallery Brenham, Texas 'One of the best bed-and-breakfasts in Texas' says Southern Living Magazine. Located in historic downtown Brenham. Contact Info | Email this page to a Friend | Click to see a map  | Visit our Web Site Additional Pages... Introduction Guest Rooms/Rates Weddings & Special Events Our Favorite Recipes Special Packages Reservation Request Form   Availability Search: See which rooms are available during your stay. Check in: Check out: Powered by Webervations Clear search results Rooms Available from  to  Learn more about these rooms These are our base rates - certain discounts and/or charges may apply

A great dessert or breakfast treat which can be made ahead of time, covered in plastic containers and refrigerated overnight or frozen for up to two weeks. Thaw and bake before serving.

Struedel
1/4 cup raisins
1/2 cup blanched almonds, chopped
2 tablespoons B&B
6 medium Grannie Smith apples, peeled, cored, and thinly sliced
3/4 cup sugar
1 teaspoon ground cloves
20 sheets frozen phyllo pastry, thawed
2/3 cup melted butter
1/2 cup dry bread crumbs, divided

Combine raisins and B&B; let stand 2 hours. Combine raisins, apples, sugar, almonds, cinnamon, and cloves. Preheat oven to 375°.

Place 1 sheet of phyllo on a damp towel. Keep remaining phyllo covered to prevent drying. Lightly brush phyllo with melted butter. Layer 4 more sheets phyllo on first sheet, brushing with butter between each layer. Cut through all layers lengthwise and crosswise to create 4 rectangles. Sprinkle each rectangle of phyllo with bread crumbs. Put a 1/4 cup of apple filling into the center of each rectangle. Pull 4 corners of phyllo up and gently twist to form small bundle. Brush outside of bundle with melted butter.

Repeat process to form 16 small bundles. Place on greased baking sheet. Bake at 375° for 12 minutes until golden.

B&B Maple Cider Syrup
1 tablespoon cornstarch
1 1/4 cups apple cider
2 tablespoons B&B
2/3 cup maple syrup
1/4 cup firmly packed brown sugar
1 teaspoon fresh lemon juice
1/4 cup B&B

Combine cornstarch, cider, and 2 tablespoons B&B in a saucepan, stirring until smooth; add maple syrup, brown sugar and lemon juice. Bring to a boil over medium-high heat; boil 1 minute. Stir in 1/4 cup B&B. Yield 2 cups

Pour approximately 2 tablespoons of sauce on dessert plate. Place baked struedel on top of sauce. Garnish with lemon curls. Serves 16

back to first page

Click-on these pages for more information:  | Introduction | Guest Rooms/Rates | Weddings & Special Events | Our Favorite Recipes | Special Packages | Reservation Request Form |

back to top of this page