This morning I (Kaarin) dedicated a majority of my time to making and baking my first apple strudel! I'm about to attend my first book club meeting (the group has been meeting for awhile, but tonight is the first time I have been able to make it) and the book to be discussed is called A Woman in Berlin. In short, the story is a first-hand account of one woman's life during the initial eight weeks when the Red Army occupied Berlin at the end of WWII.
Tradition with this particular book club (Book Worms Anonymous) is to bring something edible that reflects the current book's era or theme. Tonight is all about being German! Apparently the "strudel" was born in Vienna. Hopefully no one will take issue with this slight deviance tonight!
Here is a recap of my primary attempt. I will have to try again because, unlike a strudel made during the WWII era in Germany, my particular strudel was basted with a bit too much butter! Nevertheless, as Julia Child said, "With enough butter, anything is good!"
Helpful hints for Next Time:
1. Use Granny Smith apples again -- there is plenty of added sweetness in this recipe that will balance out the delicious tartness of these crispy favorites!
2. Using only 1/2 of a cup of walnuts will suffice. Pre-chopped, all the better!
3. This pastry dough was delightful to work with! I've never had such success before -- no tears and lovely flexibility!
4. Buttered bread crumbs, note: this will surely add to the buttery flavor!
5. A harmonious blend of apples, raisins, walnuts, lemon zest, butter, and spices!
6. Critical Note: omit the decorative slits atop the strudel -- leaves flexible dough a little too vulnerable!
7. Easy enough to freeze, and it wouldn't hurt to serve with some added protein over breakfast.
May
March
