Ground cinnamon and ground nutmeg: Spices for a heavenly aroma.Granulated sugar: We toss the apples in sugar to add sweetness and help them caramelize as they bake.Almonds: Optional, but adds a nice crunch.Golden raisins: Optional, but I grew up always adding raisins to my apple strudel.Lemon juice: We toss the apples with lemon juice to prevent them from browning while we prep everything else.Puff pastry sheet: This is the shortcut we're using instead of making our strudel dough from scratch.But, again, we're going for quicker and easier and we're taking some shortcuts. There are several different ways to make strudel, and as far as I'm concerned you don't need to be overly worried about if you're making it the traditional Viennese way or not – we're going for an easy-to-make recipe, not a replica of the one your Austrian great grandmother used to make.ĭon't get me wrong – a traditional, legit apple strudel is phenomenal. Nor is it a traditional German apple strudel recipe. I hate to disappoint you, but no – this isn't. Strudel for one, strudel for all! On a mission to collect all of the apples I can fit in that bag Is this a traditional Viennese apple strudel recipe? My German heritage is not upset by this in the least. You see this apple strudel above? It was made possible by a very small dent in my very large basket of apples I pick in my annual “pick all the apples I can carry” event.Īnd because it was a very small dent, I have enough apples left to make 683590135 more apple strudels. It's magical and versatile and you can't convince me not to eat it whenever the heck I want. It makes me all warm and fuzzy, and pairs perfectly with an ice cold glass of apple cider or a cup of warm coffee. About 45-50 minutes.Apple strudel is one of my all-time favorite desserts.
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