Germany: 11/52


German cuisine conjures up images of bratwurst, wienerschnitzel, and gherkins wrapped in meat wrapped in bacon (at least in the E household), but we went the dessert route this week and made Apfelstreudel, or as we like to call it, Apfelstrooooodel. We take it back to E’s motherland with this apple dessert that is akin to an elevated Hot Pocket.

The Dish

We followed this recipe from Bavarian Kitchen and used local Granny smith apples and golden raisins with a dash of cinnamon-sugar. Be forewarned that this recipe creates 2 giant sized logs of Apfelstreudel, enough to feed 10-12 Brooklynites, so we have one currently chilling in our freezer for a rainy day.


The Verdict

If you’ve ever had an apple tart or an apple pie, you have a general sense of what this will taste like. However, compared to some similar desserts we’ve had, we enjoyed and appreciated the fact that this strudel has just the right amount of sugar – no major sugar rush here.
We were caught a little off guard by how crispy the outer pastry was when we took our first bite. However, we found that when we had cold leftovers later, we ended up enjoying the crispy outer pastry which helps it keep its shape and structure. Now where is that whipped cream…
Granny Smiths, golden raisins and cinnamon. Simple, not too sweet, the perfect bite.


M makes her weekly QA rounds

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