Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenGerman And Austrian - Apple Strudel
Famous Authors (View All Authors)
German And Austrian - Apple Strudel Post by :Robert_Lawless Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3270

Click below to download : German And Austrian - Apple Strudel (Format : PDF)

German And Austrian - Apple Strudel

6 c Apples; Tart, Sliced
1 tb Lemon Rind; Grated
2 ts Cinnamon
8 oz Fillo Leaves; 1/2 Box,Thawed
1 c Bread Crumbs; Finely Crushed
3/4 c Raisins
3/4 c Sugar
3/4 c Almonds; Ground
1 3/4 c Butter;(No Margarine),Melted

Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter.

Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion.

Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned.

Makes 2 strudels, 6 to 8 servings each.

NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections.

If you like this book please share to your friends :

German And Austrian - Dessert -  Bee Sting Cake (bienenstich) German And Austrian - Dessert - Bee Sting Cake (bienenstich)

German And Austrian - Dessert -  Bee Sting Cake (bienenstich)
Prep Time: 30 Minutes Cook Time: 1 Hour Ready in: 1 Hour 30 Minutes 2 (.25 ounce) packages active dry yeast 1/4 cup warm water 3/4 cup unsalted butter, softened 3/4 cup white sugar 2 eggs, room temperature 3 egg yolks 1/2 teaspoon salt 1/2 cup warm milk 2 teaspoons vanilla extract 1/2 cup sour cream, room temperature 4 cups all-purpose flour 2 tablespoons unsalted butter, melted 2/3 cup packed light brown sugar 6 tablespoons unsalted butter 3/8 cup heavy whipping cream 3/8 cup honey 1/4 cup lemon juice 5/8 cup sliced almonds 2 cups pastry cream Combine the yeast, and

German And Austrian - Chicken -  Austrian-style Fried Chicken German And Austrian - Chicken - Austrian-style Fried Chicken

German And Austrian - Chicken -  Austrian-style Fried Chicken
2 (3-poun chickens all-purpose flour seasoned with salt and pepper for dredging the chicken 3 large eggs, beaten lightly 2 cups stale fine bread crumbs vegetable oil for deep-frying fresh thyme branches for garnish tomato chutney as an accompaniment Quarter each chicken, discarding the first 2 joints of the wings. Remove the breastbones and ribs and remove the skin and any fat. Have ready in 3 wide shallow bowls the flour, the eggs, and the bread crumbs. Dredge the chicken in the flour, shaking off the excess, dip it in the egg, letting the excess drip off, and coat it well