[youtube]https://www.youtube.com/watch?v=oKkmv-YkMQY[/youtube]
Editor’s Note: This is the fourth in a series of seven episodes about International Foods to go along with NWN’s International Week coverage of several clubs.
Apfel Strudel is undoubtedly one of the most well known German desserts. There are many ways of making strudels including either using puff pastry, fillo sheets, or strudel dough as the dough base, but for simplicity’s sake, I prefer using puff pastry. Plus, puff pastry provides a flaky and buttery crust.
You can use any kind of apples you like, but I recommend using a variety such as 2 granny smith apples and 3 golden crisps to balance the tartness and sour flavors. And most importantly, remember to let the cooked apples cool before adding them to the puff pastry, or else the puff pastry will melt.
With just a couple of simple ingredients needed that most people usually have lying around, be sure to try making this easy, flaky strudel that has an ooey gooey apple cinnamon filling inside that will leave you wanting another slice!
As said in Deutsch:
Viel spaß kochen! Dieses Strudel schmeckt wunderbar! (Have fun cooking! This strudel tastes wonderful!)