Apple Strudel Recipe

I am attempting to make Apple Strudel today. Looking outside, it seems like a good day because the rain is coming down.  Here is what I hope it looks like:

I will be using a puff pastry dough for this recipe. Additionally, I will add some golden raisins. Those sound good to me to add a bit of chewiness and color.  Here is the recipe I will be using:

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
  3. Bake in preheated oven for 35 to 40 minutes, or until golden brown. 

Here is the German word for Apple Strudel: Apfelstrudel

Apple Strudel is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867–1918).

“Strudel” a German word, derives from the Middle High German word for “whirlpool” or “eddy“.[1]

The apple strudel variant is called “jabolčni zavitek” in Slovenian, Almásrétes in Hungarian[2] and Apfelstrudel in German

Genießen Sie Ihre Mahlzeit – means “Bon Appetit” in German (all info from Wiki)


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