By glitter on February 22, 2004
Photo by Dr.JenLeddy
Photo by Dr.JenLeddy
"This is older than the Saints I think...or at least every Great Grandma I knew made this one with their eyes closed. We just watched in amazement. It looked like parchment paper on the table and they worked wonders with it. It was delectible, flakey every time, and anything that oozed was sweet and crunchy and great to our palate. You can master it, but it is a challenge if you like that sort of thing....I know I do."
Serving Size: 1 (3175 g)
Servings Per Recipe: 1
"Doh, if I'd seen this I would not have posted my "Munich Apple Strudel" recipe. They are basically the same, my Munich one is a smaller portion size, 1 instead of 3. As others noted, mine calls for rum soaked raisins and dotting sour a layer of sour cream over the butter and under the fruit/nut filling. I also boil a cup of cream with a cup of milk and add some cinnamon pouring this over the strudel when I put it in the oven to bake, this is absorbed and makes for a heavenly heavy rich strudel. Here is a picture. It gets rave reviews from my Munich born husband and our American friends."
"Try adding about 1/2 tablespoon distilled white vinegar to the dough if it tears too easily while pulling it thin. It seems to make it stretch easier. Also, add about 1/2 inch of heavy cream to the baking pan right before you put it in the oven. Makes it sinfully rich. I like it with yellow raisins and apples for the filling, just like my Bavarian grandmother used to make."
"My dh came to the US with his German mother & military father when he was 4. When his mom passed away, all recipies disappeared. I have been trying for years to find an similar recipe for apple strudel. This is the closest to what he remembers I have found. He loves it. His mom used apples, raisins, and something similar to cottage cheese (which also works just fine). Bakes up beautifully, made 3 huge strudels. Took about 15 large apples. Nice and flaky. "
"I watched a swiss granmutter make this on PBS some years ago. My mouth was hanging open so that my jaw landed on the floor! I have since managed to make this in a commercial kitchen. I made 6 small slashes for steam to escape."