{"id":3939,"date":"2013-10-28T22:00:14","date_gmt":"2013-10-28T21:00:14","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=3939"},"modified":"2013-10-28T22:09:07","modified_gmt":"2013-10-28T21:09:07","slug":"viennese-apple-strudel-wiener-apfelstrudel","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=3939","title":{"rendered":"viennese apple strudel \/\/ wiener apfelstrudel"},"content":{"rendered":"

\"apfelstrudel_I\"<\/a><\/p>\n

the best apple strudel i ever had, is the apple strudel of the man\u00b4s mom. and as she is viennese, i think her apple strudel could not be more original. i tried to reproduce everything exactly as i remember. but the greatest challenge of such traditional family recipes is that they never have been written down, everything is a bit vague and estimated.<\/p>\n

this recipe is as simple as it is good. basic ingredients, and if you don’t make the strudel pastry yourself, nothing can go wrong. i have no idea if it is really that difficult to make a fresh strudel pastry. somewhen i will try it myself. but until that time i am fine with the ready made pastry. you can use the classic strudel pastry as well as the middle east yufka pastry. at the end, it is the same. maybe a kind of culinary exchange between the habsburgian and the ottoman empire besides all the hostility in the empires history.<\/p>\n

and also the apples are special. these are not the apples of our prince albrecht<\/a><\/em>, which are reserved for other very delicious ideas i already have. these apples are from the trees in front of my office. and after admiring them the whole summer, the fabulous bakery girl of torte und worte<\/a><\/em> and me decided to get active. so we shaked the tree until we both had enough apples for our baking projects and a little bit more.<\/p>\n

this austrian classic is one of the best thing that can happen to your apples. crunchy pastry, smooth warm apples and raisins mixture with a pinch of cinnamon, accompanied with some whipped cream … i can\u00b4t imagine anything that is more comfort food for autumn days than this apple strudel.<\/p>\n

so hopefully everybody reading foodiesgarden.net or joining the seelenfutter<\/a><\/em> (which means comfort food) blog event will agree and enjoy.<\/p>\n

\"apfelstrudel\"<\/a><\/p>\n

\"apfelstrudel_II\"<\/a><\/p>\n

6 normal size apples (or 12 small apples)
\njuice of one lemon
\n100 g raisins
\n100 g sugar
\na pinch of cinnamon
\n2-4 sheets of strudel or yufka pastry
\n50-100 g melted butter
\nicing sugar
\nwhipped cream<\/p>\n

preheat the oven to 180\u00b0C.<\/p>\n

peel the apples and roughly grate. combine immediately with the lemon juice not to let the apples turn brown. combine the grated apples with the raisins, sugar and cinnamon in a large bowl.<\/p>\n

melt the butter. put the first sheet of pastry on a kitchen towel, which you will need to roll the strudel later on. dab the pastry sheet with some melted butter and lay the next pastry sheet on top, melted butter, pastry sheet, melted butter … repeat until all pastry is used up.<\/p>\n

pour the apple mixture over one third of the pastry but leave enough space on the length side to roll and also on the two shorter sides. you have to fold over\u00a0the short sides , so that the strudel will be completely closed. start by folding over the two short sides and then, with the help of the kitchen towel, roll the strudel beginning from side filled with the apples. dab the last part of the strudel pastry with some melted butter so that it sticks on the strudel.<\/p>\n

dab the whole strudel with the remaining butter. transfer the strudel to a baking paper lined baking tray and bake for about 45 minutes.<\/p>\n

leave the apple strudel to cool a bit. top with sieved icing sugar and serve still warm with some lightly sweetened whipped cream.<\/p>\n

enjoy and be happy!<\/p>\n

********************<\/p>\n

6 normal gro\u00dfe \u00e4pfel (oder 12 kleine)
\nsaft einer zitrone
\n100 g rosinen
\n100g zucker
\neine prise zimt
\n2-4 bl\u00e4tter strudel- oder yufka teig
\n50-100g geschmolzene butter
\npuderzucker
\nschlagsahne\/obers<\/p>\n

den ofen auf 180\u00b0 vorheizen.<\/p>\n

die \u00e4pfel sch\u00e4len und grob reiben. sofort mit dem zitronensaft mischen, damit sich die \u00e4pfel nicht braun verf\u00e4rben. in einer gro\u00dfen sch\u00fcssel den geriebenen apfel mit zimt, zucker und rosinen mischen.<\/p>\n

butter schmelzen. das erste teigblatt auf ein k\u00fcchentuch auslegen. das k\u00fcchentuch braucht man um den strudel sp\u00e4ter aufzurollen. das teigblatt mit geschmolzener butter bestreichen und das n\u00e4chste teigblatt darauf legen, geschmolzene butter, n\u00e4chstes teigblatt, geschmolzene butter, n\u00e4chstes teigblatt, geschmolzene butter … bis alle teigbl\u00e4tter aufgebraucht sind.<\/p>\n

auf ein drittel des teigblattes die apfelmischung geben, auf der l\u00e4ngsseite aber etwas platz zum aufrollen lassen und ebenso rechts und links an den kurzen seiten, damit man den strudel komplett verschlie\u00dfen kann. zuerst die beiden seiten umklappen und dann mit hilfe des k\u00fcchenhandtuchs mit der gef\u00fcllten seite beginnend den teig aufrollen. den letzten teil des strudelblattes mit geschmolzener butter bestreichen, damit es am strudel haftet.<\/p>\n

den ganzen strudel mit geschmolzener bestreichen, auf ein mit backpapier ausgelegtes backblech legen (mit hilfe des geschirrtuches) und etwa 45 minuten backen bis sich der strudel sch\u00f6n golden f\u00e4rbt.<\/p>\n

den apfelstrudel etwas ausk\u00fchlen lassen. dann mit puderzucker bestreuen und noch warm mit leicht ges\u00fc\u00dftes schlagsahne\/obers servieren.<\/p>\n

lasst es euch schmecken und gut gehen!<\/p>\n","protected":false},"excerpt":{"rendered":"

the best apple strudel i ever had, is the apple strudel of the man\u00b4s mom. and as she is viennese, i think her apple strudel could not be more original. i tried to reproduce everything exactly as i remember. but … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7],"tags":[90,97,63,128],"class_list":["post-3939","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","tag-appel","tag-desert","tag-pastry","tag-strudel","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3939","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3939"}],"version-history":[{"count":29,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3939\/revisions"}],"predecessor-version":[{"id":3981,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3939\/revisions\/3981"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3939"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}