APFELSTRUDEL

Here comes an all-time austrian&bavarian classic. I learned it from my grandmother and therefore I make a homemade Strudel. Fair to say it is not easy, but in Germany we could buy ready-made Strudel or Filo which makes it much easier. I think you could also buy ready-made Filo dough. Serve the Apfelstrudel with vanilla ice cream or vanilla sauce. Mmmmmmh………

http://www.wineberserkers.com/content/?p=1690




Homemade Strudel: 300g flour, 1 egg, 125ml lukewarm water, 1 tbsp butter, salt

Preparation:

  1. Put the pastry ingredients in a cooking machine or by hand
  2. Knead until you have a ball
  3. Let it rest for 2h.
  4. Roll out the pastry very thin
  5. Put the dough on your fist and stretch it
  6. Display the dough on a board
  7. Brush with liquid butter


    Save water, drink wine
    Martin

Crisp apple strudel is one of my favorite things.

Of course I also like doorbells and sleigh bells and Schnitzel with noodles…

Looks wonderful.
Martin - I notice you do not peel the hazelnuts. Is that just for convenience or intentional?
I find the skins to be somewhat bitter and drying (tannins) but that could counter the sweetness of the sultanas and apples.

Fair to say it is an old photo. Meanwhile I use peeled hazelnuts from Piedmont. The best hazelnuts I have ever tasted. On the other hand I used this photo as hazelnuts from Piedmont is not such easy to find. And there are also more expensive than normal hazelnuts from the supermarket. In the german supermarkets we have almost only hazelnuts with skin.