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http://libraryinthesky.org/?bioeser=ligar-con-chicas-mayores&79d=58 Last weekend I was so busy that I had no chance to post anything. But I cannot withhold the recipe for this super delicious Apfelstrudel any longer. You might remember my Austrian heritage and the little treasure that was my Mum’s first cooking book? A few weeks ago I was visiting my family and we had a super delicious Apfelstrudel in a cute little Café. My mum was kind of shocked when I mentioned that I actually never made one myself, so was I. It is so easy to make and so comforting and delicious. The perfect recipe for this heartwarming dish was laying under my nose all the time in my Mum’s little booklet. I would have liked to call this a Classical Austrian Apfelstudel, but knowing me, I just couldn’t follow the recipe and had to give it a few tweaks here and there…
http://www.fordbaris.com/?jiiias=forex-kredisi&671=58 The result is a really delicious moist but not wet Apfelstrudel! Now that the days get shorter and colder I was really in need of something warm and comforting, so Apfelstrudel was the obvious choice! Also I just adore anything with apples, really 🙂 Eat it warm or cold, with vanilla custard or ice cream or just dusted with some icing sugar. For a kids proof version just leave out the rum and soak the raisins in hot water. If you don’t like walnuts, you can substitute it for any other nut. Hazelnuts are commonly used in Apfelstrudels. The breadcrumb and nut mixture will soak up any excess liquid produced by the apples and prevent the Apfelstrudel from becoming too wet, but instead crisp on the outside. You could use less of this mixture if you don’t like it too much, but I just love it.
http://www.firstaidauto.com.au/biopoer/6904 The classical dough is a so-called Strudelteig, which is wafer thin and I guess hard to make. I obviously didn’t try it myself but bought some. Give it a try if you are brave enough or if you can’t find it in the shops (I guess everywhere except Germany, Austria or Switzerland) or just use some Filo pastry or Yufka as replacement.
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- 4 Sheets of Filo Pastry (Strudelteig)
- 1kg Apples
- 100g Sugar
- 1 Tbsp Cinnamon
- 1 Tbsp Lemon Juice
- 2 Tbsp Butter, melted
- 50g Bread Crumbs
- 100g Walnuts
- 100g Raisins
- 3 Tbsp Brown Rum
- Mix the raisins together with the rum and let them soak up the fluid for 30-60 minutes
- In the meantime chop the walnuts very finely, best using a food processor. You can leave a few chunky pieces if you like nuts. Together with the bread crumbs add them to a dry pan and over medium heat slowly bake them until the bread crumbs are golden brown. Leave aside to cool.
- Peel and slice the apples finely. Add the sugar, cinnamon and lemon juice and quickly mix everything together. Drain the raisins and add them to the mixture.
- Carefully lay out the filo pastry and brush with the melted butter, lay the next sheet of pastry on top and again brush with some butter. Continue until all 4 layers of pastry are placed on top of each other.
- Leaving about 2 cm free from the edge, start pouring the bread crumb mixture on the bottom third of the pastry dough. On top of that add the apple mixture and now start to fold over the sides. Carefully start to roll it up like you would a Swiss Role. Try to get the seam underneath.
- Brush the top of the Apfelstrudel with the rest of the melted butter and bake in an 200°C (180°C Fan Oven) oven for about 20-25 minutes or until golden.