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.
Today I am presenting the German answer to American pies: strudel! Strudel is a very elastic dough, which is rolled up to a log and contains lots and lots of fruit filling. When I served this plum strudel with cinnamon streusel to my guests, I could barely manage to see any of it as it was gone so quickly. Just as pies, this strudel is a “healthier” version of a cake as the ratio of unsweetend dough to lots of fruit filling simply is genious. If you are into fruity cakes and like pies, you will definitely also enjoy strudel, give this beauty a try.