Apple Strudel
3 cups (300 grams) flour
150 ml (3/4 cup) water
1 egg
2 tablespoons oil
1/8 teaspoon of salt
Filling:
4 lbs apples
1/2 cup of raisins
toasted breadcrumbs
2 teaspoon sugar
1/2 teaspoon cinnamon
1/2 cup melted butter
Bake the apple strudel at 375F (200°C) for 30-35 minutes, the apricot strudel
takes only about 20-25 minutes to bake to golden perfection.
Would you like to learn more about
How to Bake an Apple Strudel in Provence?
Head on over to Corey's "Tongue in Cheek"
and see for yourself how we tackled the job!
The image above shows an alternative strudel filling,
halfed ripe apricots, golden toasted breadcrumbs, but no raisins.
Click here to travel to Corey's blog.Bon voyage and bon appétit!
Images and text © by Merisi
The strudel looks wonderful. Thanks for sharing the recipe.
ReplyDeleteI love Apfel Strudel, but never had a recipe (in the beginning of our marriage when I lived in Berlin, I was not into baking:) ) - thanks for sharing, Merisi!
ReplyDeleteThe strudel looks great! But I am intrigued by the hoverfly. It is an example of adaptive mimicry. The species has evolved to mimic a wasp in order to be left alone by the birds. Well, some of them, a Guêpier wouldn't be worried :-)
ReplyDeleteAll new recipes are really appreciated ... Shall try yours.
ReplyDeleteHow many bags of flour for a whole apple tree ???
Danke !
Marie-Noëlle
Thank you all for your kind comments!
ReplyDelete@ Marie-Noëlle:
If you really would like to bake an apple strudel,
I will try to write exact instructions come September, when the apple season starts. Simply send me an email with your address and I will mail it to you (snail mail!).
Cheers,
Merisi
Looks and sounds heavenly! Just so happens I have some apples! I think I'll give it a try! XOXO
ReplyDeleteMerisi....
ReplyDeleteWhat would it take to get you into my new kitchen to bake a strudel???
Looks yummy and so beautiful are the images. Thanks for sharing the recipe as well. May have to try it during the holidays. Have a lovely and safe weekend Merisi
ReplyDeleteI would like to eat a little bit:)
ReplyDeleteMy German Grandmother moved to America with this recipe tucked into her suitcase. Little of this and a little of that. Apples from her orchard, pinch of sugar and salt. Thank you for sharing, Merisi
ReplyDeleteOh, yum--my grandmother made the most scrumptious strudels. I still remember the smells in her kitchen watching her do it all. I love to bake, and I'll have to try this--fabulous photos!
ReplyDeleteMerisi, I'm a little surprised you haven't received more comments about your excellent picture of the hoverfly. There is some information about them here and your specimen appears to match the one at the top left (or the bottom right) in the array of pictures at the top of the page.
ReplyDeleteThere is some information about mimicry in the text just under the table, if you scroll down.
Happy entomologising :-)
I just have to tell you that my mouth was absolutely watering when I saw you making this on Corey's blog. Oh my!
ReplyDeleteHi Merisi! Thank you for popping over to my blog - it was delightful to find you there. If you decide to visit the southwest, you are very welcome here. I have a guest room and a kitchen waiting for you. After seeing this strudel, my husband might not let you leave, not in the creepy way, just in the, please stay and bake for us forever way!
ReplyDeleteBoy, that looks delicious! I must try this!
ReplyDeleteBeautiful images ... just checked out Corey's blog and it looks like cake making NOT for beginners :)
ReplyDeleteMmmmmmmmmmmm a kedvencem :-) kérek légi postán egy kis darabot :-)
ReplyDeleteThat looks yummy, both of them.
ReplyDeleteHow many toasted bread crumbs?
ReplyDeleteDo you need a special toaster for the crumbs..?
Some ppl have all the luck, eating strudel every day I bet
AND in Provence!
HMPH
Oh. Yum. I knew I shouldn't have scrolled down!
ReplyDeleteOh. Wow. I just popped over to Corey's place. Incredible. Very impressive.
ReplyDeletePerfection! I wish I could smell it. I have to cook when I travel. I always want to feel, if only briefly, as if I live there. I completely understand your wanting to cook in Provence. Your passions traveled with you, so why not?
ReplyDeleteCatherine
I have been virtually flipping back and forth between your blog and Corey's, reading of your fun. Thank you for taking us along on such a lovely adventure.
ReplyDeleteThank you for all your kind comments,
ReplyDeleteyou made me relive the great time I had while making those strudels!
Merci beaucoup, gentle readers,
Merisi
Thank you for all your kind comments,
ReplyDeleteyou made me relive the great time I had while making those strudels!
Merci beaucoup, gentle readers,
Merisi
Looks so beautiful...
ReplyDelete