Who doesn’t like comfort food? Well you are definitely missing out. There is nothing like some warm yummy goodness that you feel all warm and fuzzy inside.… Read more “Yummy Pot Pie”
If you love Apple Pie like I do, then you would really appreciate this one. This is one of those quick easy dessert recipes that you must simply have in your rolodex. It has all the taste of a traditional strudel, but with half the work in half the time.
The secret to easy is puff pastry! Puff pastry can be used in a number of ways from the simplest of dishes to the more intricate appetizers and desserts. When you are short on time this is the way to go.
So Strudel is a European dessert, more specifically an Austrian pastry made of thin dough rolled up with fruit filling and baked. The name Strudel is actually a German word meaning “whirlpool”. It refers to the technique of rolling up the fruits in the dough. That makes sense 🙂
Well like the saying goes, when in Germany, eat Strudel. Or is it? Anyway, being in Germany it seems only natural to make a Strudel instead of an apple pie. I will save that for another post. So here we go!
Recipe yields 6 portions. Preheat oven to 375° F, 175° C
- 3-4 large apples peeled and sliced
- 1 tablespoon butter
- 2 tablespoon brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons flour
- 4 tablespoons water
- ¼ cup almonds/walnuts sliced (optional)
- ¼ cup raisins (optional)
- 1 egg beaten
- 1 package of frozen puff pastry, thawed
- Line a sheet pan with parchment paper and grease and flour lightly.
- In a bowl pot, mix together apple slices, sugar, cinnamon, nutmeg, butter, flour, almonds (if using), raisins (if using) and 3 tablespoon water. Cook on medium low heat for 5 minutes. Then remove from heat and allow to cool.**
- Floured flat surface and roll out dough*
- Cut dough into 2 equal squares.*
- Place the apple mixture down the middle of each prepared dough leaving a 2-3 inches on both sides free.
- Cut 9 to 10 evenly spaced incisions into the dough on both sides. Try to cut them parallel to each other.
- Begin folding one piece at a time alternating sides in a downward design creating a plat/braid. At the end, you can either tuck in the braid or allow apples to spill out.
- Gently put strudel on baking sheet with the seam side down.*
- Mix egg and remaining water. Brush on strudel.
- Bake for 35 – 40 minutes or until golden brown.
- Allow to cool before sprinkling with powdered sugar.
- Serving with ice cream, vanilla cream, fruits or whatever you like.
** This step was my preference for this recipe. You do not have to cook the apples. Simply combine all ingredients minus the water and place on center of the stretched dough. I just like the buttery taste of cooked apples.
* I did not stretch the dough on this recipe. I unfolded the dough and cut into 2 pieces and places directly onto the baking sheet to avoid any accidents because the warm apples softens the dough.
Hope you enjoyed this recipe! Let me know how yours came out.
There is nothing I love more than a hot bowl of soup on an drabby day here in Germany. And seeing that we are pretty much still feeling the winter affects, what better than to sooth and warm the tummy than with a creamy bowl of Butternut Squash soup.
To be honest, I’m not much of a recipe follower. Really! I just throw things together that I like and hope for the best. Most times, it works, other times it needs a bit of tweaking here and there. Not with this soup! I think I hit the nail on the head the first time and have been using it ever since (with variations depending on my crowd). Its been a starter at our dinner parties, and just a hearty mean dish on a rainy day for the fam. I’ve tried a few other recipes of this soup, some were good but none satisfies my desire than to just taste the delightful flavor of the butternut squash.
This recipe is pretty simple: all fresh produce, very little sodium, keeping the soup as natual as can be.
- 2 large pitted butternut squash (skinned and cubed)
- 2 peeled carrots (chopped)
- ½ sweet potato (skinned and cubed)
- 1 cup of heavy cream (or half and half)
- ¼ tsp nutmeg
Broth (or low sodium store bought)
- ½ mayan onion roughly cut (these are mild in taste, mostly found in winter/fall) but you can also use 4 pearl onions.
- half garlic clove
- 1 stick celery chopped
- 1 bay leaf
- ½ roman tomato
- pinch salt
- 3 cups water
Here we go:
In a sauce pan, sauté onions, garlic, celery and tomato, with a teaspoon of olive oil for about 3 minutes. This process releases the natural flavors of the vegatables. Add in the pinch of salt and bay leaf to pan. Let simmer for 1 minute then add 3 cups of water. Bring to a boil for about 6-8 minutes covered (covering helps to retain the water. We don’t want more than a half cup to evaporate). Strain the broth.
At this point you are half done!
In another pot, add the chopped butternut, carrots and sweet potato. To this, pour in the broth. Boil until veggies are tender. DO NOT discard the remaining broth. Using an Immersion hand blender, begin to puree the vegetables until smooth. Add in the heavy cream and nutmeg and allow to simmer for about 15 minutes.
WALA! You have a heavenly, thick, creamy butternut squash soup. If you prefer a thinner soup, add more water or cream/milk and season to taste. Top it off with whip cream/cream fresh, sunflower seeds and a dash of pumpkin oil.