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
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. They owned 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 from the Royals of the House of Habsburg is world famous and popular everywhere. 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 Karl Graf von Castell (left) in Rüdenhausen, Anneliese on the left with Margarete and Mr. Kutschelis to her right