Apfelstrudel
Apfelstrudel based on recipe from The Waterbury Democrat Newspaper, p.17 (Nov. 2 1934)
So you got your hands on our Apfelstrudel Doppelbock, but what do you pair this grandiose masterpiece with? With a delicious slice of apfelstrudel, of course! This recipe is based on the recipe from The Waterbury Democrat Newspaper, p.17 (Nov. 2 1934), the one and only. Want to know more about the history of Apfelstrudel? Here's some reading material for when your apfelstrudel is in the oven! Bon appetit, and cheers.
Supplies
60 grams butter
1 egg
½ teaspoon salt
80 ml lukewarm water
200 grams flour (sifted)
50 grams raisins
4 Jonagold apples
100 grams sugar
1 teaspoon cinnamon
30 grams Blanched almond pieces
Prepare
1) Preheat the oven to 190 degrees Celsius. Add the egg, melted butter and
the salt together in a bowl and mix well and add the lukewarm
water.
2) Now add the flour little by little until it forms a dough. Knead it well.
3) Now let the dough rise outside the refrigerator, covered, for 30 minutes.
4) Dust your work surface with flour and roll out the risen dough as thinly as possible.
5) Cut the apples into small pieces and generously coat the dough with the apples, raisins
and almonds. Be sure to leave room on the sides.
6) Dust with the sugar and cinnamon.
7) Gently roll up. Bake the strudel for 55 minutes.
Eat this apfelstrudel with a delicious Apfelstrudel Doppelbock.
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