I plan to add the German apple strudel, too. right now. And watch videos demonstrating recipe prep and cooking techniques.
Scrape into a dish (or they’ll keep cooking in the pan) and set aside.Heat your oven to 400 degrees F (200 degrees C). In a medium saucepan, mix together diced apples, sugar, butter, cornstarch, spices, and water. We made the ridiculously simple, soft dough. They are both good for different reasons. Apple strudel is one of my top ten desserts. Thanks for the tip! I come from a dynasty of strudel bakers here in Austria and agree with you that the process is simple and the result spectacular. quick and imperfect, so I can do them once to twice a week. Rolling and stretching this dough to the prescribed size was about the easiest thing I’ve ever done. When you say rotate every 15 min – rotate upside down the srtrudel itself or clockwise rotation of the baking sheet? We served it with vanilla bean and chocolate gelato. I would dearly love to have a “great strudel” for my 9-month old granddaughter. Could I roll this out on a floured kitchen bench instead or is going to stick and ruin everything?I bought my first tablecloth like 2 years ago. It didn’t look like much, definitely not like a birthday cake but it was so delicious, it made me abandon my manners and not offer my husband to share the last piece…I just went down a rabbit hole! Recommend it!
For a Vanilla Sauce to serve with the strudel, stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan.
I used 2 tbsp of corn starch like revipe stated. :( Re, birthday, I never got a cake! May sub dried cherries or currants.Your strudel looks perfect! I’m not exactly sure if butterkuchen is the exact same as the dutch ‘boterkoek’, but it translates to the same, so it probably is. I want to make them ALL! I will put in a plug to make the quark. and b) knowing when it was done. If you don’t have a vanilla bean, you can add one teaspoon of vanilla extract to the apple filling below. As I said, we have it for Christmas, and it’s such a treat.I sincerely hope you enjoyed this homemade apple strudel recipe and will give it a try this fall. This was a lot easier than I ever thought, having seen videos of people stretching out giant, thin doughs. I hadn’t ever had, let alone made, streudel. Guess I now need to try this….. thanks.I haven’t read all the comments, but wanted to chime in that Periscope will give you the instant + permanent video you are looking for. Wish I had a recipe for it.Growing up I had a friend whose grandparents had also left Europe under unfriendly circumstances. :)If you’re looking for another take on strudel, the late Joe Pastry blog Hi, typo alert in the intro: Pretty sure you lost some Ns. Thank you for making an otherwise daunting recipe such a cinch.I had quite a few of these in Germany this year and am DYING to make them but AHHH they look so.difficult.and.scary.I watched my grandmother and mother make apple strudel countless times when I was growing up, but never got in on the action. Ideally, it should be breadcrumb side-down on the parchment, you can roll it again if it’s not. Then fold the strips over the top of the apple mixture. and strudel. I usually just use it for meatloaf, meatballs etc. Cook’s Illustrated latest edition Nov/Dec. I did work in a restaurant here in SF and the sous chef made house-made ketchup and it was delicious and very popular with our customers. I think I’m just going to use the tried-and-true smitten pie crust and fill it with this filling, next time I have a sweet apple craving (or try it with phyllo).Just ate the best piece of apfelstrudel ever, warm out my oven. That’s our goal. This is a showstopperHooray! I’m so glad you enjoyed it too!This delicious and easy Apple Strudel (created by my Aunt Maybe) is one of my favorite dessert recipes. I called my mother in for support, as one does when things get scary. Not sure how long it’s been up, but I just noticed and I love it! I witnessed the elderly widow, Frau Kline with whom we lived, making it. You have inspired me to make so many thing, tarte soleil, for instance. The strudel looks great. Meanwhile, may try in advance with a friend!Just finished reading your newsletter and enjoyed the article about the restaurant that made their own ketchup. I use it for pie crust and the dough rolls out beautifully; it would be too small for the strudel dough, though.Apple strudel is one of my top ten desserts. Alternate with pulling the dough gently with your fingers to continue stretching it, stretching the edges thin too. The dough was amazing to roll and stretch and it cooked up nice and thin and flaky (the top layer was REALLY flaky when I cut it, but I think that’s normal?). Once you make it for your family and guests, I'm sure they will agree.In the meantime, unfold your puff pastry onto a lightly floured surface. You are lovely and this is lovely and I appreciate the lovely space you’ve carved out of the internet for us. Then check out all of the wonderful (and beautiful) apple recipes listed below.
Stick with the suggested baking time…I left mine in 10 minutes longer due to losing track of time and the bottom burned and caramelized on one and I had to slightly scrape of the burned edges. No idea where I got the recipe from …“My mother’s parents were from Germany and although they didn’t leave under good circumstances”Looks like the perfect weekend project. There’s one place in Berlin with an amazing apple strudel and whenever I’m there, obviously I take a piece and then I promise myself to bake it. Stretching the dough was still really easy, even with the whole grain. Keep adding beans as you have used ones and keep topping up with the.