German
Delicacies
Apple Strudel
Yield: 6 Servings
Category-German6 Cup Apples; Tart, Sliced
3/4 Cup Almonds; Ground
3/4 Cup Raisins
8 Oz Fillo Leaves; 1/2 Box,Thawed
1 Tbl Lemon Rind; Grated
1 3/4 Cup Butter;(No Margarine),Melted
3/4 Cup Sugar
1 Cup Bread Crumbs; Finely Crushed
2 Tsp CinnamonMix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the
fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections.
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Altdeutxche Brotchen
(Old German Muffins)
Yield: 4 Servings
Category-German Main Ingredient
3/4 Cup Butter Or Margarine
1 Tbl Rum
1/2 Tsp Cinnamon
1/4 Cup Almonds; Ground
1/2 Cup Sugar
1 Tsp Vanilla Extract
2 Tsp Baking Powder
1 Tbl Orange Rind; Grated
2 Eggs; Large
3 Tbl Milk
2 1/4 Cup Flour; Unbleached
1/4 Cup Raisins; If DesiredCream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins.
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