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October 6, 2010

Apple Strudel, in memory of Germany

I love Germany.
I traveled central Europe this past summer for a month and I spend more time in Germany than other countries. I love the people, their schnitzels and sausages, their castles, and of course, their autobahn.
People were generous and kind, the food was rustic, and there were soccer fever everywhere I went. My heart was with them whenever I heard the sound of horn blowing in the valley. I wanted Germany to win for the World Cup.

The only hardest part for me there was finding bottled water without the "gas".  Most plastic bottled water were carbonated, and for me, it tasted bad. Sorry!
Summer in Germany was beautiful and I shall go back there again...

Here are some highlights.

 The Neuschwanstein castle

 The band at the salt museum in Berchtesgaden


 My favorite German castle, the Linderhof.

An old church built in 13th century in a small town called Haschbach.
Now used as a restaurant, quite famous among locals.
They have the best schnitzel I've ever eaten in Germany.

The schnitzel with rahm sauce.
It is cream sauce over pork cutlet.

The proud young chef named "J" who made the dish for us.
He shared with me how he makes the sauce.
So, someday I shall try.

A lovely town called Gengenbach.

Rothenburg ob der Tauber

My favorite Christmas shop in the world.
I am a little Christmas fanatic...

Famous spot for picture taking

Beautiful houses...

Cochem

Getting ready for the cruise on Rhine river

and I guess the river cruise was not 7 year old boy thing...

A lady at Vogtsbauernhof weaving bracelet
Gutach open air museum.

Typical Black forest house in the 18th century

Picturesque town in Black Forest

Titisi lake

Ugh, the sibling fight...
Don't we all have the similar experience?

Another memorable dish.
Pork with wild mushroom over spatzel

My favorite dessert in Black forest was not the black forest cake.
It was the apple strudel.

Oh, my...
I fell in love with this.
Warm cinnamon spiced apples in a flaky crust...
It made me to loose my interest in American apple pie.

So I have been searching for a recipe.
Library comes handy to look for unusual cookbooks.
Well, If you want to make this in authentic way of German/Austrian style,
It is quite of work, I learned.
You need to roll out the dough into a very thin layer.
It has to be translucent enough to read newspaper behind it.
You can not do this on the counter top.
You will need a dining table.
Some people use their bed sheet on top to roll the dough on it.
Of course, it has to be a clean one...

I am lacking energy to do all the work of rolling and stretching,
unless David Hasselhoff comes to my place for dinner.
But he must bring his knight rider along...

So I decide to cheat and do easier way;
The store bought Puff pastry!

This is how I made.

I used golden delicious and cortland apples.
Puff pastry, brown sugar, white sugar, flour, walnut, bread crumb, 
and cinnamon is all you need.
And
One egg with a little bit of water for brushing.

 I like to chop my apples in 1/2" cubes,

 mix in with sugar, flour, and cinnamon.
I use Vietnamese cinnamon. Simply the best! 

 Let it sit for 20 min, so they can release their juices.

 Chop the walnuts, or ground them if you prefer.
If you don't like walnuts you can use almonds, or omit them.

 Mix the nut with sugars, and bread crumbs.

 Roll the pastry to stretch out, about 10"x12".
Make sure your pastry is well thawed in the room temperature.

 Sprinkle the nut mixture half way and place apples on top.

 Lift up the front side and cover the apples,

  and start rolling.

Seam sides down and pinch the ends.

Place them on the baking sheet with parchment paper on.

Brush with egg wash to create beautiful golden crust.

 Make some slits for the steam to escape.

Bake at 375ºF for 40-45minutes.
Voila! 
 The flaky crust with soft apple filling.... 


I enjoyed my warm strudel with a scoop of cold vanilla ice cream,
relaxing in sofa listening to words of wise men.
And
thanked Germany
for the sweet memories of last summer.

Guten Appetit!


Apple Strudel
(makes two logs)
6-8 servings


1 package of puff pastry (2 sheets), thawed in room temperature
2-3 baking apples (I use golden delicious and cortland)
1/2tsp cinnamon
2Tb whit sugar
2Tb flour
1/2C chopped or ground nuts, walnut or almond
3Tb light brown sugar
2Tb white sugar
2Tb bread crumbs
1 egg with 1tsp water beaten for brushing 
Preheat you oven to 375ºF.
Peel, core, and chop apples into 1/2" cubes. You will need total 2 cups of chopped apples.
Place them in a bowl and add cinnamon, white sugar, and flour. Set aside for 20 minutes so they can release the juices. 

In another bowl combine nuts, sugars, and bread crumbs. Set aside.

Roll out one sheet of pastry into about 10"x12". Sprinkle 1/2 of nut mixture on the pastry covering halfway and place 1/2 of apples on top. Lift up the front side of pastry and cover the apple and start rolling all the way. Finish the other sheet in the same method. 
Pinch the ends of each logs and tuck under. Transfer them on to baking sheet with parchment paper on it, seam side down.
Brush the top with egg wash. Make a few slits on top for the steam to escape.
Bake at 375F for 40-45 minutes until the crust gets nicely golden brown.
Serve warm with vanilla ice cream and/or whipped cream. Enjoy!










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28 Comments:

At October 6, 2010 at 1:06 PM , Blogger Emily (The Culinary Couple) said...

Thank you, thank you for sharing this recipe! I found it on foodgawker, and it immediately caught my eye. My husband and I just returned from Germany, and I am craving everything Deutsch -- especially the pastries! I am definitely going to make this one.

 
At October 6, 2010 at 1:13 PM , OpenID squirrelbread said...

Very nice! I made my first strudel the other day, too -- turned out wonderfully: http://squirrelbread.wordpress.com/2010/09/24/apfelstrudel-a-new-tradition/. Doesn't Germany just pull you in, make you want to stay the rest of your life?

Cheers,

*Heather*

 
At October 6, 2010 at 1:26 PM , Anonymous Kathryn said...

What a great-looking fall treat! I always make apple turnovers around this time of year!

 
At October 6, 2010 at 1:27 PM , Blogger Noshings said...

your photos of Germany almost made me homesick...and Ive never been there!
such beautiful countryside *sigh*

great recipe, Im adding it to my recipe file!
thanks =)

 
At October 6, 2010 at 4:42 PM , Blogger beyondkimchee said...

@Noshings
Thanks for visiting. German countryside is absolutely gorgeous. Every house has flowers box on their window and their door steps. People are very orderly and well mannered. Just lovely!

 
At October 6, 2010 at 5:08 PM , Blogger MPapery said...

I just found your blog. And I must say that in the midst of thousands of food blogs online, I love yours! You are so funny! I have now added you to my favorites bar. Will be returning soon! :)

 
At October 6, 2010 at 11:14 PM , Anonymous Jux said...

I'm so glad to hear your sweet happy experience on my second land - adopted by heart and because of the sweetheart as well!
Deutschland is my new homeland...
Very soon I'll end my business trip here in the southern sky and my wings will guide me home, a tiny little island in the cold precious North Sea. Who knows, maybe you can visit me and I take you for a Kaffe und Kuchen!
Wonderful recipe, darling!
Beautiful photos!

Hugs!

 
At October 7, 2010 at 1:03 AM , Blogger Heavenly Housewife said...

What a delicious looking desert! I have 3 apple trees with loads more apples than I know what to do with, thanks for the idea :)
*kisses* HH

 
At October 7, 2010 at 5:09 AM , Blogger Patricia Scarpin said...

My German grandmother used to make delicious apple strudel - I miss that! :D
Your photos are beautiful and the strudel looks delicious!

 
At October 7, 2010 at 5:19 AM , Blogger beyondkimchee said...

@MPapery
Thanks for your compliment. My husband says all the time that I am funny but I've always thought I am boring person. I wonder my boring-ness can be funny?

 
At October 7, 2010 at 6:59 AM , Anonymous Anonymous said...

I am from Germany and most people here either buy strudel or cheat just the way you did ;) Making the real dough is just too much work at home. If you ever go to Vienna you can watch an "apple strudel show" in Schönbrunn. You will love it!
Just found this blog via Tastespotting and now it's bookmarked, I'm looking forward to more nice recipes and beautiful pictures :)

 
At October 7, 2010 at 7:20 AM , Anonymous Jux said...

@Patricia Scarpin
Hi Pat!!! Wonderful to see you here!!! Isn't this space such pure delight? This talented korean chef is wonderful!

 
At October 7, 2010 at 9:01 AM , Anonymous Carolyn Jung said...

I've never had the pleasure of visiting Germany. But thanks for taking me along for the ride with your wonderful photos. The struedel looks like the perfect souvenir, too.

 
At October 7, 2010 at 9:59 AM , Blogger Cherine said...

Lovely post, and your strudel looks fabulous!!
Love ur blog!

 
At October 7, 2010 at 10:23 AM , Anonymous Anonymous said...

I wanted to say almost the same, as my fellow German commentator already did. Ohh well, there is a German saying : "Doppelt genaeht haelt besser." which can be roughly translated as "Doubly stitched make things stronger".
Once in my lifetime - in fact it was in the middle of last century (in 1959) - while attending a cooking school, I made "Strudel" from scratch, since then I am using either puff pastry or fillo dough. Both work very well.
Anna in N.

 
At October 7, 2010 at 11:36 AM , Blogger sensiblecooking said...

First of all thanks for sharing such a wonderful recipe. And the pictures are gorgeous. I better plan my trip for next year. I love Europe.

 
At October 7, 2010 at 12:24 PM , Blogger Pretty. Good. Food. said...

Mmmmm, looks so good! Simple but delicious, I love it!

 
At October 7, 2010 at 5:30 PM , Anonymous Aimee said...

I was in Germany a few years ago and loved the apple strudel. This looks amazing and I can't wait to make it!

 
At October 7, 2010 at 6:51 PM , Blogger beyondkimchee said...

@Anonymous
Thanks for the information on the apple strudel show. I will check it out when I visit Vienna someday. Thanks for visiting my blog. Hope you visit again.

 
At October 8, 2010 at 5:29 AM , Anonymous Anonymous said...

I LOVE your blog. I have already bookmarked about...10 recipes.

Maybe you can do a blog post about korean hot pot soon!? It's getting cold in New York. :)

 
At October 18, 2010 at 4:03 PM , Anonymous Aimee said...

I just made this today...phenomenal!!! I'm just so glad it makes two!

 
At November 1, 2010 at 8:32 PM , Blogger Torviewtoronto said...

delicious favourite
lovely addition of breadcrumbs

 
At August 27, 2011 at 5:43 AM , Anonymous L. said...

This makes me happy. :D

I'm a 19 year old girl from Germany and I found your blog, because I love spicy food and always wanted to try spicy rice cakes. However, I havent found a place to get them yet and therefore decided to try making my own.
So I'm spending some time here, reading a few of your recipes and suddenly I stumble across this one. :)
The shop for christmas decoration you talked about... I have been there too, because I live in another small town just across the Rhine River. And I'm glad you liked Germany :)
My Grandma lives in Bavaria in a small town quite near to the border to Austria so she is the master of apple strudel :) And a thing she also is great at cooking: Zigeunerschnitzel (Zigeuner means gypsy). I don't know if you have tried it, but it's really really good. It's schnitzel with a sauce with lots of paprika and some other vegetables in it. Its really nice, especially with home made french fries.  Oh, and it actually tastes a lot better if you dont coat the meat with breadcrumbs, i think it just gets soggy because of the sauce.
And do you know Bratapfel? Uuh, how to translate this... It basically means baked/roasted apple, I think. I dont even know if they have this in other countries. Its an old recipe and I think its origin is in Bavaria... You eat this in winter when its really cold, especially around christmas. You just take out the apple core and fill the apple with a mixture of nuts, raisins, cinnamon, sugar and so on and then you put it in the oven.

Greets from Germany!

 
At August 28, 2011 at 12:58 AM , Anonymous beyondkimchee said...

Hi

I am so happy to hear from someone in Germany. I am glad that you found my blog as well.
I love Germany.
Some day I will challenge myself to make the strudel in authentic way. Is the "Zigeunerschnitzel" you mentioned closed to Hungarian Goulash? Sounds delish!
I think I have tried the Bratapfel but I didn't know the actual name. It was baked apples with brown sugar and cinnamon in the center. Thanks for letting me know the name. Such a great comfort food in the winter.

For the rice cakes, I found a Korean grocery store in the Kauserslautern near Ramstein U.S military base (I think there are quite many Korean population there). They had frozen rice cakes on sale. Of course you can make at home if you can get sweet rice flour. Just mix with water until it becomes a dough (Bread dough consistency). Roll out to be a long skinny sticks and cut. Steam them until they are all cooked. Coat with some oil on the surface so they don't stick to each other.

I would love to go back especially to Bavaria. Just stunningly beautiful! Please feel free to contact me if you have any question regarding any recipes.

Holly

 
At October 14, 2011 at 6:57 AM , Anonymous L. said...

Hi :)

I'm so sorry I didn't reply sooner...
Thank you SO much for the information about the rice cakes :D I will definitely try to make some myself!
I think the sauce of the Zigeunerschnitzel is quite similar to the one used in Hungarian Goulash... Just lots and lots of paprika. :)

Lena

 
At December 10, 2011 at 10:13 AM , Anonymous Rachel said...

Your strudel looks wonderful! My boyfriend is from Austria and this is his favorite. I'll be making your recipe today, and I'll let you know how it turns out.

 
At December 10, 2011 at 10:11 PM , Anonymous beyondkimchee said...

Thank you Rachel. Hope your boyfriend enjoys it.

 
At April 8, 2012 at 10:10 PM , Anonymous Design Nabi LLC said...

Am a Korean-American who also loves Germany and Austria and the apple strudel in both countries so was elated to come across this recipe and the photos. What a great idea to use the puff pastry sheets. I used raisins instead of walnuts and sliced the apples on a mandolin to get very thin slices. All in all, your recipe was a huge hit!

 

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