Viennese apple strudel, would you like a piece? Yes, we are going to make this beauty from scratch, strudel dough is actually not as hard as you may think. Just be sure you have enough time at hand when you make the dough because it needs a pretty long resting period. That was actually what I tried to ignore this time and that’s why my first dough had a lot of holes and couldn’t be strechted properly. So feel free to start the dough the day beforehand. Resting it more than a few hours, e.g. overnight is no problem at all, you just give the gluten more time to develop. And then you will be rewarded with a delicious dessert with lots of apple flavor!
Today I am introducing apple cream strudel from Munich. This strudel is a classic from grandma’s time. I am happy that Anna from the German blog Teigliebe agreed to bake together a classic recipe from grandma’s time. We baked together already once, this was during the giveaway from Marc and Andrea, Anna made a super beautiful raspberry rhubarb pie and I made a strawberry pie with roses. I was happy when Anna agreed to bake again with me. I picked the topic “Classic Recipes from Grandma’s Time” due to the fact that my grandma S. passed away recently. At the funeral it was mentioned several times that she was a brilliant baker and cook. Her home was known as a “hotel” even though she did not run any as her food had the standard of a hotel and she loved to host a lot of get-togethers. I distinctly remember her birthdays as the table would be laden down with the weight of oh so many homemade cakes and pies.