Munchen Apfelstrudel

http://online-cookbook.com

Munchen Apfelstrudel

Recipe Information
Source: Larry Serves/Makes:4 or more Ingredients Strudel Dough: 1/2 lb (.2 kg). flour 2 eggs pinch of salt 2 tbsp (30 ml) oil 1/2 cup (125 ml) water Filling: 3 lbs (1.4 kg). tart apples 1 lemon, juice only 5 oz (140 grm). raisins 5 tbsp (70 ml) rum (to soak raisins in) 3 oz (84 grm). butter 1 cup (225 ml) thick sour cream sugar and cinnamon, to taste Topping: 1 cup (225 ml) milk 1 cup (225 ml) heavy cream confectioners sugar Preparation Strudel Dough: Sift the flour onto a pastry board and make a well in the center. Break the eggs into the well, add the salt, oil and water, and mix all with the flour, working outwards from the center. Then knead the dough until it becomes smooth and silky. Let it rest for 1/2 hour, covered with a warm saucepan. Then roll out on a floured cloth and "pull out" to the desired thickness (very thin), with the backs of your hands. Filling: Peel, core and quarter the apples. Using a vegetable slicer, cut them into thin slices; sprinkle with lemon juice to avoid discoloration. Brush the pulled-out strudel dough with the warm melted butter, dab the sour cream over the butter and distribute it evenly. Spread the apple slices over the dough in an even layer, stopping short about 1 inch from the edge of the dough. Sprinkle with the rum-soaked raisins, sugar and cinnamon. Fold in the edges of the dough and, with the help of the tablecloth, roll up the strudel loosely. Slide the strudel into the well-buttered baking pan. Proceed in the same manner with the second strudel. Pre-heat oven to 470 degrees (250 C.). Bring milk and cream to a boil, and pour over the strudels in the pan. Bake on middle rack of oven for 45 to 60 minutes, diminishing oven heat to 420 degrees (225 C.). Cut into portions before serving and sprinkle with sifted sugar. Serve hot or cold. Comments Allow 2 Strudels as dessert for 4 - 6 persons, or as a main dish for 3 - 4 persons. In contrast to the famous Apple Strudel of Vienna which is baked on a baking sheet, its Munich relative is a juicy affair and is prepared in a baking pan or fireproof dish. Apple Strudel may be stored in a freezer. It is therefore recommended to make double or triple quantities at one time and freeze some of it for later use.

Recipe Information

Source:: Larry

Serves/Makes:4 or more

Ingredients

Strudel Dough:
1/2 lb (.2 kg). flour
2 eggs
pinch of salt
2 tbsp (30 ml) oil
1/2 cup (125 ml) water
Filling:
3 lbs (1.4 kg). tart apples
1 lemon, juice only
5 oz (140 grm). raisins
5 tbsp (70 ml) rum (to soak raisins in)
3 oz (84 grm). butter
1 cup (225 ml) thick sour cream
sugar and cinnamon, to taste
Topping:
1 cup (225 ml) milk
1 cup (225 ml) heavy cream
confectioners sugar

Preparation

Strudel Dough:
Sift the flour onto a pastry board and make a well in the center.
Break the eggs into the well, add the salt, oil and water, and mix all with the flour, working outwards from the center.
Then knead the dough until it becomes smooth and silky.
Let it rest for 1/2 hour, covered with a warm saucepan.
Then roll out on a floured cloth and "pull out" to the desired thickness (very thin), with the backs of your hands.
Filling:
Peel, core and quarter the apples.
Using a vegetable slicer, cut them into thin slices; sprinkle with lemon juice to avoid discoloration.
Brush the pulled-out strudel dough with the warm melted butter, dab the sour cream over the butter and distribute it evenly.
Spread the apple slices over the dough in an even layer, stopping short about 1 inch from the edge of the dough.
Sprinkle with the rum-soaked raisins, sugar and cinnamon.
Fold in the edges of the dough and, with the help of the tablecloth, roll up the strudel loosely.
Slide the strudel into the well-buttered baking pan.
Proceed in the same manner with the second strudel.
Pre-heat oven to 470 degrees (250 C.).
Bring milk and cream to a boil, and pour over the strudels in the pan.
Bake on middle rack of oven for 45 to 60 minutes, diminishing oven heat to 420 degrees (225 C.).
Cut into portions before serving and sprinkle with sifted sugar.
Serve hot or cold.

Comments

Allow 2 Strudels as dessert for 4 - 6 persons, or as a main dish for 3 - 4 persons.

In contrast to the famous Apple Strudel of Vienna which is baked on a baking sheet, its Munich relative is a juicy affair and is prepared in a baking pan or fireproof dish. Apple Strudel may be stored in a freezer. It is therefore recommended to make double or triple quantities at one time and freeze some of it for later use.