In Münich the Medieval city will open its door tomorrow where each year the apple strudel is the most popular dessert. Without blowing my trumpet I think I am already a master of making it.
Ingredients: 1 pound sweet apples (peeled, cored and thinly sliced), 1/4 cup golden raisins, 1/4 cup dried currants, 1/2 teaspoon ground cinnamon, 2 tablespoons white sugar, 2 slices brown bread, crumbled, 1/2 (16 ounce) package phyllo dough, 1/4 cup butter, melted
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.
Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.
Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.
The German apple strudel
Ingredients: 3 1/2 cups sifted all-purpose flour, 1 teaspoon salt, 1 egg, lightly beaten, 1 cup warm water, 2 cups poppy seeds, 3/4 cup white sugar, 1 teaspoon ground cinnamon, 1/2 cup butter, melted, 9 apples – peeled, cored and diced, 3/4 cup heavy cream
In a large bowl, combine flour, salt, egg and water and stir vigorously until mixture forms like a dough. Turn out onto a floured surface and knead 10 minutes, until smooth and elastic. Cover and let rest 1 hour.
Grind poppy seeds in a food processor, if desired. Combine poppy seeds, sugar and cinnamon in a medium bowl and mix well; set aside.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish.
Place the dough on a large work surface covered with a cotton cloth. Stretch the dough slightly to form a large rectangle. Pour the melted butter over the dough to moisten. Carefully stretch the dough into a large rectangle as big as your work surface will allow. The dough should be very thin and translucent.
Sprinkle the poppy seed mixture evenly over the stretched dough. Distribute the apples evenly over the poppy seed mixture. Sprinkle with about one half of the cream. Roll each side of the dough carefully to the middle and fold the ends under the strudel. Cut the strudel in half and place the two halves side by side in the prepared dish. Sprinkle with the remaining cream.
Bake in preheated oven 1 hour, until golden and apples are tender.