Apple "strudel" Recipe

Apple Strudel is a classic dessert that originated in Austria and is now enjoyed all over the world. It is a pastry filled with spiced apples, raisins, and sometimes nuts, and is baked until golden brown. The name "strudel" is derived from the German word "Strudel," which means whirlpool or eddy, referring to the way the pastry dough is rolled and stretched thin.

Aunt Sarah, however, had her own version of Apple Strudel that she enjoyed making. It was a simpler and quicker recipe that still yielded a delicious and satisfying dessert. She used tart apples as they provide a perfect balance of sweetness and tang, and she cooked them with some sugar and hot water to soften and sweeten them.

To start the recipe, Aunt Sarah pared and quartered six medium-sized tart apples. She then placed them in the bottom of an agate pudding dish. Next, she poured over them one cup of hot water and added 2 tablespoonfuls of sugar. This combination created a sweet syrup that would infuse the apples as they cooked.

While the apples were cooking, Aunt Sarah prepared the dough for the crust. In a bowl, she sifted 1 pint of flour along with 2 teaspoons of baking powder, one teaspoonful of sugar, and a little salt. This would ensure a light and tender crust for the strudel. To incorporate some richness and flavor, she cut 1 tablespoonful of butter into the flour. This step would create small pockets of butter throughout the dough, resulting in a flaky texture when baked.

Aunt Sarah then lightly mixed everything together, adding about 3/4 cup of sweet milk to form a soft dough. If she had a left-over yolk of egg, she would add it to the milk. This would contribute to the richness and color of the crust. Once the dough was ready, she rolled it out lightly on the breadboard, ensuring it was large enough to cover the dish containing the hot apples.

For the final touch, Aunt Sarah cut vents in the crust to allow steam to escape during baking. This would prevent the crust from becoming soggy. She carefully placed the rolled-out dough over the top of the dish containing the hot apples, and then placed it in a hot oven to bake until light brown on top.

When the Apple Strudel was ready, Aunt Sarah would serve it with sugar and cream. This delightful combination of warm apple filling with flaky crust and a touch of sweetness made for a comforting and satisfying dessert.

It is interesting to note that Aunt Sarah called this recipe "Apple Strudel," even though the traditional German recipe she knew, handed down by her Grandmother, was quite different. The traditional recipe involved making a noodle dough, rolling it as thin as tissue paper, and filling it with tart apples thinly sliced, sprinkled with cinnamon, sugar, and chopped raisins. The strudel was then rolled up and baked in the oven, basting frequently with a thin syrup made from sugar, butter, and water. This version requires more time and effort, but it results in a more intricate and flavorful strudel.

In conclusion, Aunt Sarah's Apple Strudel is a simpler and quicker take on the traditional Austrian dessert. The combination of tart apples, sugar, and a flaky crust makes for a delicious treat. Whether you prefer Aunt Sarah's version or the traditional German recipe, Apple Strudel is a delightful dessert that everyone can enjoy.

If you're a fan of Apple Strudel, you might also enjoy other apple-based desserts that are similar in nature. One such dish is Apple Pie, a beloved American dessert made with a buttery pie crust and a sweet apple filling. Apple turnovers are another delicious option, consisting of puff pastry filled with spiced apples and baked until golden and flaky. For a unique twist, you can try Apple Dumplings, where whole apples are wrapped in dough, baked, and served with a sweet sauce or syrup. These apple-based desserts are all wonderful ways to appreciate the natural sweetness and comforting flavors of this versatile fruit.