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Richard in Cincy

REC from Bavaria: Apfel-Rahm-Strudel (Apple Cream Strudel)

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5083 posts
Joined: Dec 12, 2005


Posted to Thread #20634 at 4:45 pm on Oct 6, 2011

Homemade strudel dough or phyllo sheets
1 kilograms tart apples
250 grams of potatoes (russet)
30 grams of coarse bread crumbs
80 grams butter
80 grams sugar
150 grams crème fraiche
50 grams almonds, slivered
250 grams whipped cream
1 cinnamon stick

Prepare your favorite strudel pastry or use phyllo sheets.

Peel the apples and potatoes. Slice the apples into quarters, remove core and cut the apple quarters crosswise into slices. Slice potatoes into thin slices.

Toast the breadcrumbs in a frying pan to make them crispier.

Divide dough into 3 portions and create 3 rectangles (25 x 35 cm). Or use phyllo, and roll one at a time with the usual phyllo method.

Melt butter and brush the dough with half the butter. Sprinkle bread crumbs on it and cover with apple slices and potato slices, to within 5 cm of the edge, leaving a border.

Sprinkle filling with 40 g sugar. Divide the crème fraîche over the three strudels and sprinkle the almonds on top.

Optional, sprinkle with a few raisins and a light dusting of cinnamon.

Starting on a long edge, fold a pastry border over the filling and continue to roll up the strudels with the aid of a kitchen towel.

Place the strudel rolls with the seam down side by side in an ovenproof casserole dish or pan just large enough to hold them that has been brushed with butter and sprinkled with 2 tablespoons of sugar.

Brush the strudels with the remaining butter, covering all.

Preheat oven to 400F.

Bring the whipping cream, the remaining 2 tablespoons sugar and cinnamon to a boil. Remove cinnamon stick. Pour hot cinnamon cream over the strudels and sprinkle with the remaining almonds.

Bake the strudel in the oven for 50-60 minutes.

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