We were so disappointed when it was done baking. It is baked in an oven until golden brown and the ends become crispy. It should taste the way we want it to be. If desired serve with a small … Roast breadcrumbs over medium heat until lightly brown. Serve with homemade vanilla sauce and a generous dollop of whipped cream or a scoop of vanilla ice cream. https://ohmydish.com/recipe/apple-strudel-with-vanilla-sauce I was lookinh for an authentic strudel to add to my yearly Oktoberfest and this delivered! We tried it several places thinking we had to be trying it from the wrong places. I might add a little glaze to the top as my German Grandmother used to do. The dough had an interesting texture--somewhere between flaky and cakey. Bake 10-15 minutes or until golden brown, stirring occasionally. Haven't made this but someone commented it wasn't flaky. It had NO sugar added and was (by out tastebuds) horrible. Most of the time, the dough had a little bite to it but still wasn't tough. We were thinking it should be like a flaky turnover. Save my name, email, and website in this browser for the next time I comment. I had to smile thinking back 40 years. Roll the dough into a rectangle and brush with oil. Unfortunately, a lot of people think strudel is the same sort of horribly-over-sweetened mess that mass produced Danish pastry has become. Mix flour, butter, sugar, egg, and vanilla together in a large bowl using an electric mixer until combined. This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. At the time of the Danube-monarchy, the Apfelstrudel came to Vienna from Hungary. Remove tape from parchment. Sift flour and add it with the lukewarm water, oil and a pinch of salt to a stand mixer bowl. Your email address will not be published. I never use filo dough for apple Home Recipes Ingredients Fruits Apples. Authentic is right! … Cut into slices, the pastry kind of looks like the identically named water vortex (directly translated, “strudel” means vortex). When talking about Strudel, it usually refers to a flaky dough specialty from the Habsburg area, with different sweet or hearty fillings. The dough should be so thin that you are able to see the pattern of the kitchen towel through it. Once the dough has rested roll it out on a floured tablecloth or bed sheet until very thin. (The dough will be even easier to work if you place it into a small bowl and cover it with sunflower oil for about 30 min.). Allow the dough to rest at room temperature for about 1 hour. Pile the filling on the puff pastry, forming a long rectangle (see pictures above in the blog post). Transfer to a greased bowl, turning once to grease the top. https://germanfoods.org/recipes/holiday-strudel-with-mustard-sauce-2 https://alltastesgerman.com/wp-content/uploads/2019/06/Apfelstrudel.mp3. In a large bowl, combine flour, salt, egg and water and stir vigorously until mixture forms a dough. rectangle. Every time it was the same.....tasteless. You can prepare this the day before and store the dough in the fridge. Preheat the oven to 350. Starting 3 in. Slice in multiple pieces and arrange them on a platter or serving board, perhaps drizzled with balsamic reduction (very complementary flavor). But strudels can be also filled with other fruity and even savory fillings. It was the best strudel I have ever eaten. I think Americans are used to the easy shortcut method of phyllo dough, which produces lots of flaky layers. At the latest during the 18 th century, though, Strudel was incorporated by the Habsburgs and served as a … Slice each quarter into thin slices. —Darlene Brenden, Salem, Oregon, German Apple Strudel Recipe photo by Taste of Home, Prep: 1 hour + standing Bake: 45 min./batch. Preheat oven to 350°. Remove the strudels from the oven and brush again with melted butter. (Keep remaining dough covered.) In a small bowl, soak raisins in … Strudel has tender, slightly cakey layers. Added all the filling ingredients and using the fabric it was on, lifted and rolled it up Cut into sections and placed on baking pans. This recipe needs salt in the dough! 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. Twist off excess dough and tuck the end under. This will take some time and patience. As we had seen the ladies at Hungarian church do, It was so thin you could see through it. If it came out "tough", then you did something wrong or have never had a real strudel to compare it to. The plum cake is made up of the cake base filled with pudding (vanilla yogurt cream… We took one bit and almost chocked. of edges. I have never made it since but my husband said it was wonderful, tender and flaky, just not the flaky we thought it should be like. Apple Crumble Cake – German Streusel Cake - Where Is My Spoon Ingredients 3 cups all-purpose flour 1/2 cup canola oil, divided 3/4 cup warm water (120°) 1 large egg, room temperature, lightly beaten FILLING: 1-1/2 cups fresh bread crumbs 6 cups chopped peeled apples (about 6 medium) 1/2 cup raisins 1 cup sugar 1-1/2 teaspoons ground cinnamon 1/3 cup butter… Divide dough in half; place 1 portion on parchment and roll to a very thin 24x15-in. I rolled it out very thin, but it still turned out tough. To stretch the dough, first move it from the bowl to a clean, dry surface and cut it cleanly in half with … Drizzle with half of the melted butter. The most famous execution of this delicious pastry is the “Apfelstrudel” (apple strudel) and “Topfenstrudel” (quark strudel). Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream 2 times while baking. Line baking sheet with parchment paper. 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. Mix together apple slices, sugar, flour, almonds (if using) and raisins (if using) in a … Combine butter, sugar, vanilla sugar, and egg in a large bowl; beat using an electric mixer until … https://www.thespruceeats.com/top-eastern-european-strudel-recipes-1136207 Allow to cool completely and sprinkle with powdered sugar. Either with help of a kitchen scale or you can eyeball it. Wonderful recipe- just like our elderly neighbor "Mutti", from Germany made! However for the work involved I found it flavorless- particularly the crust. If you are expecting pie crust flakiness then don't make this recipe. Cover and let rest in a warm place, about 30 minutes. Required fields are marked *. In a bowl, mix the quark, the eggs, the sugar, the vanilla sugar, the raisins … Serve with vanilla sauce or ice cream and a nice dollop of whipped cream. Strudel with apples, sauerkraut and knackwurst (or bratwurst), and topped with a sweet mustard cream sauce. So it needs some experience to make such a thin dough. Beat in remaining oil until smooth. Designed by Elegant Themes | Powered by WordPress. I also tried stretching it longer than the recipe says and I managed to roll it to 40 x 15 and had more layers. I haven't tried this yet but it looks yummy. Knead with the hook attachment at medium speed until a smooth and elastic dough forms. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. When we were on a trip to Germany my husband and I couldn't wait to try authentic strudel. Your email address will not be published. But, the crust was awful. At the latest during the 18th century, though, Strudel was incorporated by the Habsburgs and served as a dessert at the court of empress Maria Theresia. Portion the dough into 3 equal sized pieces. This is as authentic as you can get. or until golden brown. I made this with my daughter last night and my whole family loved it. Place one dough ball on top and sprinkle it with flour. Repeat with remaining ingredients. Really great flavor and texture. After the conquest of Byzantium, in the year 1453, the recipe of the Turkish Baklava came to Vienna, through the Balkan. sheet of parchment onto a work surface; dust lightly with flour. Another simple, delicious and not too sweet German plum cake with vanilla cream and streusel (crumble). Yield at a … With that it will be vast improved. I'll definitely be making this again. So sometimes what we think it should be isnt really how it is. Prepare the filling first. Taste of Home is America's #1 cooking magazine. Holstein Schnitzel Veal schnitzel topped with an egg and surrounded by a ring of tasty smoked salmon, anchovy and herring toasts, as well as a scattering of capers or chopped gherkins. We followed the recipe exactly except we used a lot less sugar because we don't like things too sweet. Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. This is important to make sure you can stretch the dough easily. baking pan. Hans Landa is the sherlock-pipe-smokin', famous-actress-chokin', Brad-Pitt-pokin' SS detective we all love to hate. baking pan; trim parchment to fit pan. i added powdered sugar, but my husband figured it out: there is no salt! In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Tape a 30x15-in. Spread bread crumbs into an ungreased 15x10x1-in. My husband said it reminded him of his German Grandmother’s. 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. 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. Using parchment, transfer to a wire rack to cool. I would have been better off making an apple pie. Bake in the pre-heated oven for about 30 – 40 min. In a small saucepan (with a lid) bring water to a boil then remove the pot from the heat, empty the … 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). LOL. The Apple With the help of the kitchen towel roll up the strudel and carefully transfer it seam side down on a with parchment paper lined baking sheet. I reduced the butter a bit due to a dairy sensitivity in the family. We liked it like that. I did reduce the butter so maybe that explains why mine was so much in need of salt. 1Pinch off any thick dough parts at the edges. 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). This was a big waste of time and effort. I made yours and I must say, it was better than mine. Shape each piece into a smooth ball, brush it with vegetable oil and wrap it with cling film. Peel, core and quarter the apples. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Brush the dough with melted butter and evenly sprinkle 1/3 of the breadcrumbs on top. 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. https://www.tasteofhome.com/collection/sweet-and-savory-strudel-recipes Serve warm or at room temperature. https://www.thehomecookskitchen.com/cheese-and-cherry-strudel Thank you so much! When I was in German and Austria, I rarely saw strudels like that. Place the apple slices into a large bowl and add sugar, almond slices, raisins, rum, lemon juice, cinnamon and mix everything well. Drain liquid from the apple mixture by using a strainer and then pile 1/3 of the apple mixture along the left short side of your dough. We , inexperienced as we were, never having seen strudel before, being from WV. I am glad to see the cup of sugar in this recipe. If you want you can skip a step and buy philo dough for the crust instead of rolling it yourself. The origin of the Strudel is most likely in Arabia, where it was brought through Egypt, Palestine and Syria, finally to Turkey. Repeat the process for the remaining dough balls. Lay a clean smooth cotton kitchen towel flat on the counter and generously flour the top. Cool completely. Stretch the dough carefully with the knuckles your hands until the whole kitchen towel is covered. I love strudel and I don't care what kind of filling it has. Using parchment, transfer strudel to a 15x10x1-in. Tender flaky pastry with fruity apple filling. The filling was okay. How old the Strudel really is, will probably stay a secret of kitchen history. The dough is spread extremely thin, very carefully, then topped with filling and rolled up. Old World's German Bakery bakes delicious, fresh & authentic German breads, pretzels, rolls & cakes daily.
2020 german strudel with cream