Cook N Bake German Series: Münchner Apfelstrudel

Rometti Limoncello Cook n Bake German Series Munchen Apfelstrudel

The biggest state in the Southern part of Germany is Bavaria, bordered by Austria and Switzerland to the south and Czech Republic to the east. It’s a land of castles and churches surrounded by an unbelievably picturesque landscape with breathtaking mountains, such as the Alps. Birth place of Weisswurst, created in Munich in 1857, and Pretzel, Bavaria has become one of the main destinations for tourists, especially thanks also to its variety of festivals and traditions during the holidays. The Oktoberfest is the largest festival in the world.
Bavarian cuisine is based on lots of roasted meat, dumplings and flour based dishes. Being so close to Easter, we selected the famous Munich Apple Strudel (Münchner Apfelstrudel), an extremely popular pastry in Bavaria and also the rest of Germany.
Baked in a fireproof pan instead of a baking sheet like the Vienna apple strudel, the Munich Apple Strudel is a dough with the classic swirly look that has a filling made of chopped apples, raisins, roasted bread crumbs and cinnamon. Before baking, the filling is spread on the dough and rolled up into a log. Usually served warm alone or with some vaminna ice cream, the Apfelstrudel is an excellent holiday dessert, perfect for Christmas but incredibly successful throughout the year!

Ingredients:

Dough:
10−1/2 oz. bread flour
l/6 oz. salt
1−l/2 oz. vegetable oil
5−1/3 oz. water, lukewarm

Filling:
4−1/2 lb. apples, sliced
5−l/3 oz. granulated sugar
1−1/2 oz. dark rum
5−1/3 oz. raisins
1/8 tsp. ground cinnamon
2 lemons (juice and peel)
For the buttered breadcrumbs:
10−1/2 oz. butter (unsalted)
10−1/2 oz. bread crumbs

Knead flour, salt, oil and water into a medium−firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour.
Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon Juice, rum, cinnamon and blend together well.
Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands.
Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough.
Tear off edges, shape strudel into roll by lifting strudel sheet. Place strudel on a buttered baking sheet and brush with melted butter.
Bake strudel for 60 to 90 minutes in a 400F to 425F oven.

~Enjoy!

recipe from http://www.spatenbeer.com
image by David Murray

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