Recipe: Wiener Apfelstrudel

This recipe yielded enough filling to make two strudel. I used four sheets of strudel pastry per strudel (8 sheets total), and the filling was still poking through all the layers of pastry. I am guessing that homemade strudel dough is thicker than the commercial stuff, but I won’t know for sure until I try to make it later this fall.


4-8 sheets strudel pastry 
1 kilogram (35 oz) apples
5 drops rum
3 drops lemon flavor (or lemon juice)
75 grams (2.6 oz) melted butter
50 grams (1.8 oz) breadcrumbs
50 grams (1.8 oz) raisins
1 packet vanilla sugar
50 grams (1.8 oz) chopped almonds
100 grams (3.5 oz) sugar
Fat, melted (for brushing)

1. Peel and core apples, then cut into thin wedges. Add the rum and lemon flavor (or juice) to the apples, then stir.

2. Combine the breadcrumbs, raisins, vanilla sugar, and almonds in a bowl; set aside.

3. Lay the strudel pastries one on top of the other on a floured dish towel. Gently brush the top pastry sheet with melted butter. Remove any edges that are thicker than the main sheet of pastry.

4. Spread the apples across the buttered pastry, leaving one inch free on all sides. Sprinkle the sugar over the apples, then sprinkle the breadcrumb mix over the sugared apples.

5. Roll the dough, using the cloth, from one long side of the rectangle. Press the ends well to seal and place the strudel on a greased baking sheet. Brush a little melted fat over the top.

6. Bake at 180 degrees (356 degrees) for 45-55 minutes. After 30 minutes of baking time brush the strudel with some additional fat.


Recipe: Gebackene Apfelspalten mit Zimtzucker

Fried apples.

Fried apples.

“Baked apple slices with cinnamon sugar,” though the apples are actually fried. We had these on a cold and rainy fall afternoon in Garmisch and they warmed us up. Serve warm with either vanilla ice cream or warm custard.

1 pouch Knorr Sweety Kaiserschmarrn without raisins*
3 apples (about 130g/4.6 oz)
30g (1.1 oz) plain flour
0.3L (about 1 1/2C) Mazola corn oil (for frying)
20g (.71 oz) icing sugar
1 pinch cinnamon

1. Combine the kaiserscharrn mix with 1/4 L (about 1 C) cold water, stir in a bowl to form a smooth dough.

2. Peel, core, and slice the apples into rings. Dredge the slices in flour and dip into the kaiserscharrn dough.

3. Heat the oil in a pan and fry the apple rings until golden brown. Lift from pan, drain, and sprinkle with icing sugar and cinnamon.

*Kaiserschmarrn translates to pancakes, though they are thicker and cakier than what Americans call pancakes. Here is a recipe for kaiserschmarrn: this recipe makes enough batter to fry a dozen apples.