River Queen "Apfelstrudel"

Cruising the Moselle and Rhine rivers during the wine harvest was an Incredible Journey for my sister, Pat Ellington, and I. Not only was the scenery breathtakingly gorgeous but, the food was scrumptiously delicious. While onboard the pastry chef had a cooking demonstration on making "Apfelstudel" which I would like to share with you.

What a perfect and simple dessert for a cozy evening.

PASTRY FOR TWO STRUDELS

  • 1 1/3 Cup flour
  • Pinch of salt
  • 2 3/4 TBSP oil
  • 2/3 Cup water

Prepare dough as follows:

Put the flour in bowl and mix it slowly together with salt, oil and water. Once kneaded thoroughly make two round balls and leave covered at room temperature for about two hours. NOTE: dough must be at room temperature in order to stretch thinly.

FILLING

  • 2 lbs apples (golden delicious or granny smith)
  • 3 1/2 TBSP butter
  • 1/3 Cup bread crumbs
  • 3 1/2 TBSP sugar
  • 1/3 Cup raisins, currants or craisins
  • Cinnamon to taste
  • Nutmeg to taste
  • Juice of two lemons

Peel apples and sprinkle juice of one lemon so as fruit won't brown, then thinly slice apples. When done slicing mix in sugar, raisins, and other spices, making sure apples are broken into pieces. Put butter in small pan, melt and add the breadcrumbs, stirring well, then mix together with apple mixture. Store in refrigerator 'til the dough is ready.

Place one dough ball on floured pastry cloth or cloth napkin that is about 2 1/2 feet by 2 1/2 feet (you want the cloth to be larger than your stretched out dough), add a bit of flour to top of ball and flatten it our a bit. Pick up ball and begin to turn it like pizza dough - you want to get the dough paper thin. After dough is stretched, add apple mixture to one of the elongated sides, to roll dough use the napkin and keep flipping. Pinch ends place on a long cookie sheet lengthwise, paint on egg wash and bake at 360 degrees for 20 - 25 minutes.

Top with creme fraiche or vanilla ice cream

Enjoy! For all those chefs out there let me know if you made any substitutions and what they are so we can all share!

Email me, Joyce at jc@incrediblejourney.net