Apfel Strudel

My daughter’s master piece – filo pastry layers with apple, raisin and cinnamon filling

Servings

8

Ready In:

2 hours

Good For:

Dessert

Inroduction

About this Recipe

By Oma Gerhild Fulson

It was a close call, apple strudel or black forest gateaux? I chose the path of least resistance. Apfel Strudel is easier and quicker to make (provided you are not crazy enough to make your own filo pastry). It also has apple and raisins which all toddlers love don’t they?

My youngest loved making this, she painted each layer of the filo pastry with the precision of an artist. The first layer was squirrels with long tails and the last was her face.

There are many different versions of the recipe, the one I used is a mixture of a few, but closest to this one.

Ingredients

  • 2 1/4 lb cooking apples, peeled, cored and sliced
  • 2 cups breadcrumbs
  • 4 tbsp unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/2 cup California Raisins
  • 1 lemon
  • 7 sheets filo pastry
  • 1/2 cup unsalted butter, melted

Step by Step Instructions

Step 1

Preheat the oven to 170C. Slice the apples into a bowl. Add the breadcrumbs, 4 tbsp. melted butter, the sugar, cinnamon, raisins and the grated lemon rind and stir together.

Step 2

On a damp towel, lay two sheets of filo pastry and brush with melted butter. Place one to two sheets on top and brush again. Carry on until there a 4-5 layers.

Step 3

On the top buttered sheet, put the apple mixture down the centre leaving 1 inch on each side.

Step 4

Fold in the short sides and then carefully roll the pastry to resemble a log.

Step 5

Put the strudel on a greased baking sheet seam side down. Brush the top with the remaining butter, cut 1/4 inch deep slashes diagonally across the top.

Step 6

Bake in the oven until lightly browned and crisp on top, 35-40 minutes. It can be served either warm or cooled.

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Lebkuchen

Lebkuchen

Traditional German Christmas Treat

Servings

30

Ready In:

30min

Good For:

Dessert

Inroduction

About this Recipe

By Emma Lewis, BBC Good Food

I wonder if Vettel will feel like all his Christmases have come at once if he wins at Hockenheim this weekend?

We recommend sitting down with these biscuits and a nice cup of tea to watch. Lebkuchen are traditionally made at Christmas and are similar but not the same as our gingerbread biscuits, but what makes them really special is the lovely white icing. They look as the biscuits have been covered in snow.

The Lebkuchen biscuits are very easy to make and lots of fun as you have to roll the dough into 30 little balls. My 7 year old had a whale of time making them. The little ones also snaffled at least three each when I wasn’t looking!

Thank you BBC Good Food for the recipe.

Ingredients

  • 250g plain flour
  • 85g ground almonds
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp bicarbonate of soda
  • 200ml honey
  • lemon, finely grated zest

 

  • 85g butter
  • pinch ground cloves
  • pinch nutmeg
  • pinch ground black pepper
  • 1 tsp baking powder
  • 100g icing sugar
  • 1 egg white, beaten

Step by Step Instructions

Step 1

Tip the dry ingredients into a large bowl. Heat the honey and butter in a pan over a low heat until the butter melts, then pour into the flour mixture along with the lemon zest. Mix well until the dough is combined and fairly solid. Cover and leave to cool.

Step 2

Heat oven to 180C/fan160C/gas 4. Using your hands, roll dough into about 30 balls, each 3cm wide, then flatten each one slightly into a disk. Divide the biscuits between two baking trays lined with baking parchment, leaving room for them to expand. Bake for 15 mins, then cool on a wire rack.

Step 3

To ice the biscuits, mix together the icing sugar, egg white and 1-2 tbsp water to form a smooth, runny icing. Dip the top of each biscuit in the icing and spread with the back of a knife. Leave to dry out in a warm.

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German Beer and Cheese Soup

German Beer and Cheese Soup

Rich, creamy soup – not for the faint-hearted.

Servings

4

Ready In:

30min

Good For:

Starter

Inroduction

About this Recipe

By Wanderlust Kitchen

The obvious wurst and sauerkraut have been ticked off the list so now to something a little bit strange. This recipe leapt out at me, mostly because I thought I like beer (tick), cheese (tick), and soup (tick). Let’s give this a go. With the added bonus that this recipe from the wanderlust kitchen only takes 30 minutes – great.

The recipe is simple and is made with lots of those ingredients that you find left over in the fridge. We even served ours with the leftover Pogasca from the Hungarian Grand Prix last week.

This meal received a mixed reception, two thumbs up and two thumbs down. It would probably be good when you come off the ski slopes and reminds me of a fondue. You should eat it hot and make sure the portions are not too large.

Steps

Ingredients

  • 4 tbsp unsalted butter
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/4 cup plain flour
  • 250ml milk
  • 250ml single cream
  • 454ml beer
  • 1 tbsp Dijon mustard
  • 285g cheddar cheese, grated

Step by Step Instructions

Step 1

Melt the butter in a large pot over a medium heat. Add the carrot, onion and garlic and saute for 10 minutes

Step 2

Add the flour and stir well. Cook for 3 minutes stirring frequently until the flour turns golden brown

Step 3

Combine the milk and single cream and pour it slowly into the mixture, whisking constantly until it is combined.

Step 4

Turn up the heat to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until the foam subsides.

Step 5

Simmer on a low heat for 10 minutes until thick. Remove from the heat and whisk in the cheese a handful at a time. Season with a salt and pepper to taste.

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Wurst and Sauerkraut

Wurst and Sauerkraut

Wurst and Sauerkraut – enjoy!

Servings

4

Ready In:

30min

Good For:

Mains

Inroduction

About this Recipe

It’s Germany so it has to be Wurst and Sauerkraut. I spent the first 18 months of my life in Germany and my Mum bought back a few recipes which are now staples in our family.

I am a big fan of jacket potatoes, sausages and red cabbage sauerkraut in the winter months, so we decided to adapt it for the summer months. We went all BBQ and served our sausages in rolls with the sauerkraut pilled on top and a chilled beer.

In fact we had a small beer tasting as the toddlers decided to misbehave in the drinks section of the supermarket (why do they always do that?), so I ended up grabbing one bottle of each German beer I could find and exiting before there was an almighty crash!

Prost!

Ingredients

  • 1 packet German Sausages
  • 1 baguette
  • 1/2 red cabbage, thinly sliced
  • red onion, halved and thinly sliced
  • 1 apple, cored, quartered and thinly sliced
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil

Step by Step Instructions

Step 1

To make the sauerkraut, heat 1 tbsp. of olive oil in a large pan over a medium heat. Add the onion and cook until translucent. Stir in the red cabbage and apple and cook for 5 minutes. Add the red wine vinegar and simmer for 20 minutes, until it has reduced and is tender.

Step 2

Cook the sausages according the packet instructions. We found Bavarian Frankfurters, we hoped for Bratwurst, but no luck.

Step 3

Slice the rolls lengthways and place one of the sausages in it, some mustard and sauerkraut. Garnish with mustard if you fancy it and serve with chips

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