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Bavarian Apple Strudel

by Mirae Gross-Page
(St. Charles, IL, USA)

This was my Dad's recipe for the apple strudel he made at his restaurant.
I was really proud to be able to keep making it for our customers after he passed away...
It makes my heart smile every time I make them, just knowing it's a part of him.

Thank you for letting me share......

Watch Youtube video

Thanks, Mirae, for posting your video. Seeing it makes will make this so much easier to make.

I'm posting the ingredients here, so others won't need to stop the video to write them down, but they'll definitely want to watch to find out how you and your Dad made this.

Bavarian Apple Strudel

  • 9 lb. apples
  • 9 lb. mixed fruits (apricots, plums, peaches, etc.)
  • prepared frozen puff pastry sheets (10”x15”)
  • 1 box (15 oz) Golden Raisins
  • 2 lemons (4 tbsp juice)
  • 3 tbsp vanilla extract
  • 1 cup plain breadcrumbs
  • 2 tbsp cinnamon
  • 1½ cups granulated sugar
  • 1½ tsp salt
  • egg yolks
  • flour, for dusting work surface
  • powdered sugar for garnish

Instructions: Check the video for instructions and hints.

Oma Gerhild

Comments for Bavarian Apple Strudel

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Byern Apfel Strudel (Bavarian Apple Strudel
by: Sandra

My mutter was a Kondieteri ( professional Pastry Chef) in Germany and was from Baveria. She never used Phylo dough or puff pastry dough to make strudel. She made a sweet yeast dough and rolled it thin, using sweet tart Apples, like Pink Lady, Jonathan or similar apples and raisins. We only baked the strudel before Christmas since it was labor intensive and the kitchen had to be spotless before we went too bed! She also made a poppy seed strudel. She had to adapt many of her recipes when she can to the U.S. since many German ingredients were not avalible here. She is no longer here and Christmas and baking are not the same without her.

by: Karin

My Home was in Bavaria - Apple Strudel was always my favorite and still is.

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