It’s just another day in class and I’m learning how to make Apple Strudel. I first had Apple Strudel at the famous Haufbrahaus in Munich, Germnay. As I ate this flaky dessert, I had no Idea how much work went into creating such a masterpiece. Chef Jurgen spent the morning teaching myself and my classmates how to make and roll out strudel dough. Then, we filled it with a number of different fillings. We make traditional Apple Strudel, Cherry Strudel, Sour Cream Strudel, Grape Strudel and finally Blueberry Strudel. The Apple Strudel was by far my favorite!
Fist, we made the Strudel dough and let it ferment for about 45 minutes. When it had risen to twice its size, we prepared our station to roll and stretch the dough to such a thickness that a newspaper could be read through it!
Once the dough is rolled out, it’s buttered and the apple filling is spread on 1/3 of it. The edges are trimmed and the strudel is rolled into a large log.
The log is shaped and is put into the oven until golden brown. When finished cooking, it’s cut into wedges, dusted with powdered sugar and plated warm with vanilla ice cream. This German dessert is delicious and can be altered to have any type of filling imaginable!
A few more Strudel variations: Cherry, Sour Cream and Grape!
I think you are getting a bit rusty, and should probably make this again with a few guests.
Just saying, its for your own benefit!
hahaha Oh Berner…. I think you might be right…. this could be in your future… who knows… only issue is the size of my kitchen! ha