Place on a buttered baking tray. 2. sprinkle on the raisins (I don’t pre-soak those because they will plump up nicely soaking up all of the apple juice while baking). Step 6 To prepare cider whipped cream: Boil the reserved cider in a small saucepan over … Thank you for sharing this jewel of a recipe! Roll out … 3 apples. You’ll get a roll with the sides exposed. Lightly brush top of the strudel with softened butter and sprinkle 2 tbsp breadcrumbs over. Apfelstrudel is always sprinkled with powdered sugar and most of the time served with vanilla sauce. If you can’t use rum you can soak them in lukewarm water or apple juice. i usually cheat with philo but I have also made it with the real strudel dough (your recipe). This dough recipe is pretty straightforward. 4. sprinkle with cinnamon. Required fields are marked *. Tuck the ends. Melt 1/4 cup butter in heavy large skillet over medium heat. Apples are ripe and are falling off my tree. In Inglourious Basterds, Colonel Hans Landa emphasised that Shoshanna should wait for the cream. Yields 4 to 6 servings (one strudel) Crust. An impressive dessert that’s perfect for special occasions and the holiday season! He warned me that it’s VERY tough to do it right. 1. spread the apples on it, Insert pot in the unit and close lid. The oldest known Strudel recipe is found in a hand written document, from the year 1696, named “Koch Puech” and is found in the Vienna city library. Updated: 12/18/17. It really is easier than you think and by not aiming for a paper-thin dough you will be rewarded with a delicious strudel that is easier to make than the Austrian Grandmother version but not less delicious. Let sit for 30 minutes at room temperature. Did you know that Apple Strudel is not really a German pastry? Bake the strudels at 190°C for 20 to 25 minutes, until lightly browned. Divide chilled dough into thirds and turn onto floured surface; roll each portion into 15x12 inch rectangle. Absolutely divine! Unroll puff pastry and sprinkle lightly with flour. A soft dough made with only a handful of ingredients that’s hand-stretched into a paper-thin sheet the size of a tabletop. This old-fashioned, traditional Viennese apple strudel (Altwiener apfelstrudel) recipe contains simple ingredients, like apples, raisins, sugar, and cinnamon and is encased in a thin sheet of unleavened dough. 190 ° C top / bottom heat for 30 minutes. I found the dough to be much easier to handle than I expected. Thank you for the dough recipe. Rum-soaked raisins are essential for making a good apple strudel. Cool on the pan on a wire rack to room temperature. Serve the apple strudel with a dollop of whipped cream. You can make the dough in advance and store it covered in the fridge overnight, let it come to room temperature before rolling it out. Thanks for the great recipe. Bake for 15 minutes. Ann. [social_warfare buttons=”Pinterest, Facebook”]. I made the dough by hand instead of using a mixer & it turned out great! Thanks! Also I don’t use bread crumbs. I don’t have a stand mixer. Tools used for Making this Austrian Apfelstrudel Recipe. Apple Strudel Recipe Ingredients: Strudel dough* (see recipe below) 65g melted unsalted butter (2 tablespoons will be used for glazing apple strudel) 5 tablespoon of water (additional 1-2 tablespoon can be added if required) 200g all-purpose flour. You could also freeze the assembled but not baked apple strudel and then bake it a few minutes longer when you want to serve it. I’ve been making strudel for a long time and my old takes a whole before I can start rolling it. When dough is laid out on the towel,… 2. So my tips to prevent that from happening are: If you follow these tips making the dough is really not that hard! Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well. Place apples in a large bowl, add sugar, cinnamon, nutmeg, raisins and combine well. Starting at short edge with 2-inch border, roll up jelly-roll fashion. We even bought back-up pastries at a local bakery, just in case. Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Step 3. This makes the strudel richer. Bake the strudels at 190°C for 20 to 25 minutes, until lightly browned. Some people also like to cut the apples into small slices. Mound 3tbsp of the apple filling in the centre of the pastry, leaving a 2-inch border on the top and bottom. Sprinkle each part with: 1 tablespoon flour, 3 tablespoon sugar, 1/2 teaspoon cinnamon. Just combine rum and raisins (I like to use golden raisins) and let them sit for about 30 minutes. I made this for her on our anniversary and she loved it. Bake at approx. I think I prefer it with cream… Maple syrup might add too much liquid. I went through a few fails to make this recipe as foolproof as possible for you and I’ll share all my tips and tricks to make a traditional German Apple Strudel at home that tastes like the one you’ve tried on vacation! Tips and strategies Carefully fold the flap of pastry nearest you over the filling, fold in both sides and press the ends firmly together. Caramel Apple Strudel Jolene's Recipe Journal turbinado sugar, sugar, fat free caramel ice cream topping, sweetened whipped cream and 8 more Vegan Apple Strudel Vegan Baking Community Apple Peeler: It cores, peels, and slices. Using an electric beater, whip 1 cup double cream to soft peaks then add in sugar and whisk to firm peaks. How do you make them??? Peel, core, and cut the apples into small stripes (batonnets, see image above). The long side should be facing you. It was my first time making an apple strudel . Thank you for the great recipe. Apple, orange, and pistachio filling. 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