Friday, January 13, 2006

Viennese Apple Strudel- Wiener Apfelstrudel

Make dough

2 pounds 4 oz - 4 pounds apples
1/4 teaspoon rum extract
3 drops lemon extract
3 oz margarine or butter
2 oz cake or cookie crumbs
2 oz raisins
2 teaspoons vanilla sugar
2 oz blanched chopped almonds

Peel, quarter and core the apples. Cut into thin slices. Add the rum and lemon. Melt the margarine or butter.

Brush two-thirds of the fat over the dough. Scatter the crumbs over two-thirds of the dough, leaving about 1 inch bare at the shorter ends. Arrange the apples, raisins, sugar, vanilla sugar and almonds on the dough. Fold the free edges over the dough over the filling. Press dough well at the ends, place in a greased baking sheet and brush with a little fat.

350-400 degree F. Oven (preheated)
Bake for 45-55 minutes
After 30 minutes brush the strudel with the remaining fat.

Bake two small strudels instead of one large one.

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