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German apple strudel
German apple strudel
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This is a homemade German apple strudel with a crispy surface and soft apple filling on the inside. It is both quick and easy to do, when using an already prepared phyllo pastry. It can be eaten warm or cold, depending on your preference. It is traditionally served with some vanilla cream or vanilla sauce. The cake is not so photogenic but that is not the most important, the taste is great...

Ingredient List for 8 servings:
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4 Green apples
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1 Phyllo pastry
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2 tablespoons Raisins
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50 gr Sugar
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1 Egg
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1 teaspoon Cinnamon
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100 gr Butter
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50 gr Bread crumbles
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20 gr Walnuts
Oven temperature:
200 degrees Celsius
Instructions:
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Peel the apples, and then take away the core. Cut the apples in to long pieces.
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Fry the apples in a frying pan together with the butter, cinnamon, sugar and 2/3 of the bread crumbles.
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Add the walnuts and the raisins in the frying pan, and let it rest for five minutes.
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Preheat the oven at 200 degrees Celsius.
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Whip the egg in a small bowl.
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Roll out the phyllo pastry on a baking paper, and brush the pastry with egg.
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Place the apple filling on the dough, make sure to leave approx 5 cm on the sides free of filling. Roll the phyllo pastry from the short side and press together the sides. Make sure the seam is on the bottom.
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Brush the strudel with egg and sprinkle the rest of the bread crumbles on top of it.
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Place the strudel in the lower part of the oven for approx forty minutes, or until the surface is golden brown.
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Take out the apple strudel from the oven and let it cool down. Serve it together with some vanilla cream or vanilla whip cream.
A selection of recipes from the same country.
This recipe is from Germany , Bavaria.
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This homemade soft coffee cake both looks nice and taste delicious. The cake has a luxurious touch with the combination of coffee and chocolate, which makes it fit to all occasions. If you are not a big fan of coffee it is possible to change the coffee powder to chocolate powder instead. You can enhance the taste by sprinkling hazelnuts on the cake.
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