Apfelstrudel of the palace

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Apfelstrudel of the palace

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Ingredients

FOR THE DOUGH
250 gr. flour type 700 sifted
2 gr. salt
1 egg
100 ml lukewarm water
20 ml olive oil
FOR THE FILLING
1 kg soft red apples peeled
1 shot of Rum
170 gr. blonde and black currants
10 ml Lemon Juice
140 gr. Brown sugar
10 gr. Ceylon cinnamon powder
100 gr. croutons
50 gr. butter salted
FOR SPRINKLING
powdered sugar mixed with cinnamon
  • Medium

Ingredients

  • FOR THE DOUGH

  • FOR THE FILLING

  • FOR SPRINKLING

Directions

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Apfelstrudel of the palace

The apple pie of Benrath Palace, Düsseldorf

The romantic version of Düsseldorf goes by the name Benrath Palace. For nostalgic walks in beautiful gardens, following in the footsteps of kings, the striking pink baroque 18th Benrath Palace is the best. The frozen lake with swans and gulls coming from the Rhine is like a painting. In the palace cafe restaurant the sweets are excellent and the hot chocolate is balm. Here the apple pie, the Apfelstrudel with cinnamon ice cream is just wonderful.

The frozen lake of the palace, a favorite spot of photographers

My friend Efi preferred some of the forest fruit cakes I tried and it was like a dream. The Germans really like fruit sweets more and chocolate less, which they usually enjoy as a drink. The latest trend is pure chocolate 78% with chili or peppers which with the cold next to the frozen lake is a balm… unique experience. Our walk in the forest and the passage next to the statues of the palace with the ancient gods, nymphs, muses and philosophers from ancient Greece made me feel proud.

The lounge of the palace patisserie

If you still want to live in the rhythm of the Carnival then “Helau!” is the sweetest parade of the year on Shrove Monday (Rosenmontag). Frenzied rhythms, fun, music, spit pig, plenty of beer and a rain of sweets. It is worth it…

The Schloss Benrath Palace in Düsseldorf

Apfelstrudel

From the famous “Schloss Benrath Palace” in Düsseldorf

Steps

1
Done

We prepare the dough.
We mix in a large bowl all the ingredients of the dough and we knead them vigorously.

2
Done

Our dough should be soft and ready when it comes off the hands.

3
Done
30 minutes

We turn it into a ball, we place it in a bowl smeared with olive oil and we let it rest for 30 minutes.

4
Done

Then we transfer it to a large, floured linen towel and we open it with the rolling pin into a rectangular sheet.

5
Done

We spread the sheet by pulling it with our fingers.

6
Done

THE THICKNESS OF THE SHEET IS DEFINED EVERY TIME BY OUR TASTE, IT CAN BE FROM 1 TO 2 CM

We prepare the filling.
We heat the butter in a pan, we sauté the croutons until they turn golden brown and keep them aside.

7
Done

We mix the brown sugar with the cinnamon well. We cut the apples into thin slices, removing the stalk and seeds, and we put them in a bowl.

8
Done

We add the sugar mixture, rum, croutons, raisins and lemon juice and we mix well by hand.

9
Done

Right in the middle of our rectangular sheet we spread the filling. We cut the edges of the sheet and with our hands we wrap it carefully, with the help of the towel. Once the strudel has taken shape,we close the two ends.

10
Done

We put it in a buttered pan and we bake in a well preheated oven at 180°C until the sheet gets a glossy golden brown color.

11
Done
20 minutes

Once we take the strudel out of the oven, we butter it with a brush. After 20 minutes, we sprinkle with icing sugar and we serve with apple ice cream or whipped cream.

TDriver

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German pork shank and potatoes
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Sun-dried mackerel aka gouna
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German pork shank and potatoes
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Sun-dried mackerel aka gouna

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