Sunday, January 17, 2010

Old-style Bavarian appelstrudel

I have become the biggest Strudel-fan ever. I love it. The dough is so fun to make, you can fill it with almost anything and it is always amazing. I found the recipe for this apple strudel at the website of the Bavarian TV. I was curious about it as brown butter and sour cream are used in the filling and the strudel is baked in vanilla-milk.

It is a wonderful recipe, this strudel is like an apple cake with soft and creamy filling. It tastes even better the next day!

Old-style Bavarian appelstrudel
serves 6
recipe from
Bavarian TV

3 Boskoop apples (about 600 gr)
50 gr butter
50 gr raisins
150 gr sour cream
1/2 dl sugar
1 tsp cassia cinnamon
1 dl + 2 tbsp milk
half a vanilla bean

2 dl strong flour (I used white spelt flour)
2 tbsp oil
pinch of salt
about 5 tbsp warm water

baking dish 17x26 cm (1,2l)

First make the strudel dough and let it rest for about one hour. In the meantime prepare the apple filling.

On medium heat melt the butter and let it get brown, it takes about 15 minutes. Set aside so that the brown milk solids settle on the bottom of the pan.
Mix the sugar and cinnamon in a small bowl. Scrape the vanilla bean seeds and add to the milk. Peel the apples, cut in quarters, core and slice in thin slices.

Stretch the strudel dough to a 65x45 cm, cut the thick edges so that you have a nice thin strudel sheet 60x40cm. Let it dry for about 10 minutes. In the mean time pour brown butter in a small bowl, try to leave as much as you can of the brown milk solids in the sauce pan. Brush the strudel dough with brown butter. Save a bit of butter for the baking dish and for brushing the strudel when rolled.

Heat oven to 200C. Cut the strudel sheet in half so that you have two 20x30 sheets. Spread the apples on the short side, over a bit less then half of the dough, leaving an edge all around. Sprinkle raisins over the apples and spread the sugar mixture all over the apples and over the empty part of the strudel sheet. Spread the sour cream over the apples. Fold in the edges and roll the strudel. As you roll keep on folding the edges over so that the filling does not escape.

Butter a bit the baking dish, put the two strudels inside and brush strudels with brown butter. Pour inside the vanilla milk and bake for about 50 minutes. Let it cool completely before serving. The best is to make it in the morning and serve in the afternoon.

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