Either with help of a kitchen scale or you can eyeball it. Drizzle with half of the melted butter. Thank you so much! https://alltastesgerman.com/wp-content/uploads/2019/06/Apfelstrudel.mp3. Combine butter, sugar, vanilla sugar, and egg in a large bowl; beat using an electric mixer until … Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Cool completely. i added powdered sugar, but my husband figured it out: there is no salt! or until golden brown. Prepare the filling first. Transfer to a greased bowl, turning once to grease the top. After the conquest of Byzantium, in the year 1453, the recipe of the Turkish Baklava came to Vienna, through the Balkan. Tender flaky pastry with fruity apple filling. Wonderful recipe- just like our elderly neighbor "Mutti", from Germany made! Hans Landa is the sherlock-pipe-smokin', famous-actress-chokin', Brad-Pitt-pokin' SS detective we all love to hate. Really great flavor and texture. Save my name, email, and website in this browser for the next time I comment. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Serve with vanilla sauce or ice cream and a nice dollop of whipped cream. sheet of parchment onto a work surface; dust lightly with flour. How old the Strudel really is, will probably stay a secret of kitchen history. I made yours and I must say, it was better than mine. baking pan; trim parchment to fit pan. Roast breadcrumbs over medium heat until lightly brown. Remove the strudels from the oven and brush again with melted butter. baking pan. Allow the dough to rest at room temperature for about 1 hour. So sometimes what we think it should be isnt really how it is. Preheat the oven to 350. 25 Delicious Apple Pie Recipes for Your Thanksgiving Feast, This Snowman Cheese Board Is the Best Idea for a Holiday Party Appetizer, Do Not Sell My Personal Information – CA Residents, 1 large egg, room temperature, lightly beaten, 6 cups chopped peeled apples (about 6 medium). As we had seen the ladies at Hungarian church do, It was so thin you could see through it. Yield at a … I haven't tried this yet but it looks yummy. https://www.tasteofhome.com/collection/sweet-and-savory-strudel-recipes This is as authentic as you can get. To stretch the dough, first move it from the bowl to a clean, dry surface and cut it cleanly in half with … We were so disappointed when it was done baking. Cover and let rest in a warm place, about 30 minutes. Spread bread crumbs into an ungreased 15x10x1-in. I made this with my daughter last night and my whole family loved it. If desired serve with a small … Most of the time, the dough had a little bite to it but still wasn't tough. Line baking sheet with parchment paper. Cut into slices, the pastry kind of looks like the identically named water vortex (directly translated, “strudel” means vortex). Stretch the dough carefully with the knuckles your hands until the whole kitchen towel is covered. I also tried stretching it longer than the recipe says and I managed to roll it to 40 x 15 and had more layers. This is just like the majority of ones I tried and I couldn't be happier. Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). Your email address will not be published. … I rolled it out very thin, but it still turned out tough. Designed by Elegant Themes | Powered by WordPress. Strudel with apples, sauerkraut and knackwurst (or bratwurst), and topped with a sweet mustard cream sauce. LOL. However for the work involved I found it flavorless- particularly the crust. Sift flour and add it with the lukewarm water, oil and a pinch of salt to a stand mixer bowl. You can prepare this the day before and store the dough in the fridge. Preheat oven to 350°. With that it will be vast improved. The plum cake is made up of the cake base filled with pudding (vanilla yogurt cream… —Darlene Brenden, Salem, Oregon, German Apple Strudel Recipe photo by Taste of Home, Prep: 1 hour + standing Bake: 45 min./batch. Your email address will not be published. Shape each piece into a smooth ball, brush it with vegetable oil and wrap it with cling film. We followed the recipe exactly except we used a lot less sugar because we don't like things too sweet. I think Americans are used to the easy shortcut method of phyllo dough, which produces lots of flaky layers. Our cakes and European pastries are baked in a traditional European style, following practices, styles and flavors that have been passed down from old family recipes. Repeat with remaining ingredients. In a bowl, mix the quark, the eggs, the sugar, the vanilla sugar, the raisins … Required fields are marked *. https://www.thespruceeats.com/top-eastern-european-strudel-recipes-1136207 Brush the dough with melted butter and evenly sprinkle 1/3 of the breadcrumbs on top. Place one dough ball on top and sprinkle it with flour. Serve with homemade vanilla sauce and a generous dollop of  whipped cream or a scoop of vanilla ice cream. I did reduce the butter so maybe that explains why mine was so much in need of salt. At the time of the Danube-monarchy, the Apfelstrudel came to Vienna from Hungary. Lay a clean smooth cotton kitchen towel flat on the counter and generously flour the top. When talking about Strudel, it usually refers to a flaky dough specialty from the Habsburg area, with different sweet or hearty fillings. Place the apple slices into a large bowl and add sugar, almond slices, raisins, rum, lemon juice, cinnamon and mix everything well. Using parchment, transfer strudel to a 15x10x1-in. https://www.thehomecookskitchen.com/cheese-and-cherry-strudel Unfortunately, a lot of people think strudel is the same sort of horribly-over-sweetened mess that mass produced Danish pastry has become. In a large bowl, combine flour, salt, egg and water and stir vigorously until mixture forms a dough. (Keep remaining dough covered.) This was a big waste of time and effort. Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. Peel, core and quarter the apples. In a small bowl, soak raisins in … Portion the dough into 3 equal sized pieces. Tape a 30x15-in. When I was in German and Austria, I rarely saw strudels like that. We tried it several places thinking we had to be trying it from the wrong places. The dough should be so thin that you are able to see the pattern of the kitchen towel through it. So it needs some experience to make such a thin dough. I love strudel and I don't care what kind of filling it has. rectangle. I was lookinh for an authentic strudel to add to my yearly Oktoberfest and this delivered! Allow to cool completely and sprinkle with powdered sugar. This is important to make sure you can stretch the dough easily. https://germanfoods.org/recipes/holiday-strudel-with-mustard-sauce-2 Repeat the process for the remaining dough balls. As a young bride making strudel for my Hungarian husband my sister and I made dough and by hand " stretched" (not rolled) it out on a large table covered with a clean sheet of fabric. It had NO sugar added and was (by out tastebuds) horrible. The filling was okay. Another simple, delicious and not too sweet German plum cake with vanilla cream and streusel (crumble).