I wouldn’t recommend to assemble the apple strudel in advance and then bake it on the next day because the apples will soak the dough. You can make your own, but I think the frozen variety is equally good.

Her husband, my Uncle Dan, and their children had always raved how delicious it was. Some people also like to cut the apples into small slices. Brush with a little bit of melted butter.Bake for about 50 minutes in the lower third of the oven, until lightly golden on top.

Thanks for a great and easy recipe that looks quite fancy!Can you make the cooking of thesauce a little more clear, such as temp? You want to roll up the dough from the short end so with the long side facing you, leave a few inches space on the right side of the rectangle then sprinkle the breadcrumbs top to bottom over the dough in a 6-inch thick line. Just combine rum and raisins (I like to use golden raisins) and let them sit for about 30 minutes.

While it’s baking brush it with more melted butter every 20 minutes.I think it tastes best warm from the oven but it also tastes great at room temperature or reheated in the oven for a few minutes. Bake the strudel until golden brown, 15 to 18 minutes. I have two questions for you:1. I don’t have a stand mixer. Make a uniform pile and then fold the dough at the top and bottom over onto the filling then roll up the strudel from the short side with the help of the towel.

U cooked the sauce amd took it off the burner just as it started to thicken, but it never got thicker as it cooled amd it was just a soggy mess while filling the pastry. Then combine the apple and the other ingredients.Rum-soaked raisins are essential for making a good apple strudel. Then fold the strips over the top of the apple mixture.

Brush with some melted butter and sprinkle with 1 tablespoon breadcrumbs. Get Apple Strudel Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts.

While it’s fabulous for fall, you can serve it any time of the year. Apples are all different sizes…. !You and me both, friend!! Everyone will love this traditional Apfelstrudel that has a flaky crust and is filled with juicy spiced apples.1/4 cup slivered almonds, finely chopped (30g).Then use your hands to carefully stretch it until it is about 18x12 inches (45x30 cm) big and you're able to see the pattern of the dish towel through the dough.Your email address will not be published.German Apple Cake (Versunkener Apfelkuchen),German Lebkuchen Recipe {Elisenlebkuchen}. It is SO-O-O GOOD!And yet it’s simple to make, isn’t it?

Once you make it for your family and guests, I’m sure they will agree.Well, my friends, it’s an exciting day here on Inspired by Charm. Then criss-cross the strips onto the filling.

It really is easier than you think and by not aiming for a paper-thin dough you will be rewarded with a delicious strudel that is easier to make than the Austrian Grandmother version but not less delicious.Start with making the dough. It was my first time making an apple strudel .

It has not been tested for home use.Chicago Desserts Something Old, Something Bold, and Something Rock'n'roll!Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.In a small bowl, create a slurry by combining 1/4 cup of the apple juice with the cornstarch. A soft dough made with only a handful of ingredients that’s hand-.I think if you want to make traditional Apple strudel you should give the strudel dough a try! The frozen puff pastry dough makes it easy.