His Blogness misses our Austrian friends, the Alps, and I suspect, the pastries. So while he’s in the garage modifying who knows what backcountry skiing gear, I put on my apron. An apple strudel will cheer him up. And with this easy recipe, you can whip one up too.
The essential ingredients. WildSnow cheater Girl uses phyllo dough for the crust. That's the secret to this quick and easy recipe.
The German way of rating strudel crust is if they can read the morning paper through it. Phyllo passes the test.
This tool is more important than Lou's boot fitter. It makes peeling, slicing and coring a snap.
Apple Strudel
2 tablespoons rum
1/4 cup raisins
2 cups apples, peeled, cored, and sliced (2 large Pippin)
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/2 cup sugar
1/4 cup breadcrumbs
10 sheets phyllo dough
1/4 cup melted butter
Preheat oven to 350. Put raisins in bowl with rum and microwave for 1 minute. Mix apples, lemon juice, cinnamon, sugar, and raisins. Add breadcrumbs if mix is juicy. Brush each phyllo sheet with melted butter, layering them on top of each other. Lay the apple mix in a row lengthwise on the sheets and roll. Brush with butter and sprinkle with sugar. Place on greased cookie sheet and bake for 45 minutes. Cool. Top with whipped cream. Then go backcountry skiing to work off the calories.
His Blogness is happy, and not only the cooks around here wear aprons.
9 comments
YES!!! Looks VERY Yummmie….
We don’t need any more Dynafit modification postings.
Lisa – Strudel looks awesome! Can you let us know which peeler/slicer you are using?
Kelly,
It’s a ‘Back to Basics Apple and Potato peeler.’ We added a link where you can get one for about $20. I’ve had mine for 20 years and use it often for apple fritters (our favorite breakfast) and apple pies. It’s one of my favorite kitchen tools and apples in the oven sure make the house smell good.
Happy baking,
Lisa
Two forks up. Now I’m ready for Pie n’ Beer Day!
I don’t see the glass of Myer’s Rum outside of the frame shot? Apple Strudel is great after eating Wiener Schnitzel for a few weeks. Yum. This one’s going in my recipe book. Lisa, check out:
http://rouxbe.com/cooking-school I have a lifetime membership. I’m still learning.
Cathy sent me to cooking school when we first got married. She also said to iron my own shirts. It’s not to late to send Lou to cooking school. It’s just chemistry…..
Glenn
Glenn, Cathy is a clever girl. Lou made me boiled onions for dinner when we were first married, then I took over. However I must admit that he rules when it comes to campfire cooking.
Thanks for the link to the online cooking school. Very cool!!
Hey, wait just a minute! Who made the eggs the other morning?
Oops, make that:
“…he rules when it comes to campfire cooking and eggs.”
We have one of those peelers—works wonders on the apples!!!!
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