Whenever in Würzburg I visit my friends, the Schwarzmann girls. The sisters Margarete and Anneliese Schwarzmann and their parents (RIP) have a 100 year history in the hospitality field
Anneliese and Margarete Schwarzmann was the proprietor and chef of the Hotel and Restaurant “Stadt Mainz” in Würzburg where Anneliese has been the chef. A couple years ago Stadt Mainz was turned over to a younger generation of hoteliers.
Strudel, a German and Austrian specialty:
World famous and popular from the Royals of the House of Habsburg. Whether Apfelstrudel or Topfenstrudel, they are the absolute dessert in the international gourmet kitchens. The rolled dough is very diverse and easy to make. Often, in addition to the real strudel dough, there is also puff pastry or yeast dough.
Below: My daughter eating Apfelstrudel with vanilla ice cream at the Forggensee in Austria near the Neuschwanstein Castle
No need to make Vanilla sauce from scratch, you can buy it here on Amazon
Anneliese, a former Chef at Hotel Stadt Mainz in Würzburg has given me over time some of her family recipes, this time the Apfelstrudel, which I like to present today
Anneliese’s Apfelstrudel
Ingredients
- Filling the day before:
- 2 ½ pounds Boskop Apple sor another tart kind
- ¾ cup sugar
- 2 tsp cinnamon
- 1 zest of one lemon and some juice
- 1/2 cup Raisins (or more to your liking
- 1/2 cup almonds, chopped
- Dough:
- 2 cups white flour
- 4 ½ tbsp butter
- 1 large egg
- ½ tsp salt
- ½ cup water (lukewarm)
- 1 tbsp Butter (for wiping out baking form)
- Vanilla sauce (Amazon)
Instructions
- The day before peel the apples, remove the core, cut in half and thinly slice.
- Add to the sliced apple mixture sugar, cinnamon, lemon peel, the raisins and the chopped almonds. Add a little lemon juice.
- Steam lightly in a saucepan.
- Place the steamed apple mixture in a sieve to cool, let it drain overnight.
- The next day: Drop the flour in a mixing bowl and place the egg, melted butter and salt in the middle.
- Slowly pour in the lukewarm water and knead well with a mixer (dough hook).
- Continue kneading the dough slow or by hand until smooth.
- Let the dough rest for about 30 minutes covered with plastic wrap.
- Divide the dough in two halves and roll out very thin.
- Sprinkle flour on a large cotton kitchen (flour) towel.
- Place thin dough on top of the towel and stretch some more.
- Fold in approx. 2 cm on all four sides.
- Distribute the apple filling evenly on the two halves of the dough and roll up the dough each time.
- Wipe the baking sheet out with butter or spray with vegetable oil.
- Place the two halves of the dough next to each other.
- Preheat the oven to 390 F and bake the strudel for about 30 minutes.
- Shortly before the end, after about 25 minutes, brush again with melted butter and egg yolk.
- Remove and let cool.
- Sprinkle with powdered sugar.
- Best to be eaten with warm vanilla sauce and/or vanilla ice cream
Notes
Sprinkle with powdered sugar.
Best to be eaten with warm Vanilla sauce and/or vanilla ice cream
The secret behind the “Apfelstrudel” and the perfect Strudel Dough Stretch! Watch the pastry chefs here:
