Lager Bottle

Apfelstrudel

(Apple Strudel)

Oktoberfest Recipes - Apple Strudle

Ingredients

For the dough:
10−1/2 oz. bread flour
l/6 oz. salt
1−l/2 oz. vegetable oil
5−1/3 oz. water, lukewarm
For the filling:
4−1/2 lb. apples, sliced
5−l/3 oz. granulated sugar
1−1/2 oz. dark rum
5−1/3 oz. raisins
1/8 tsp. ground cinnamon
2 lemons (juice and peel)
For the buttered breadcrumbs:
10−1/2 oz. butter (unsalted)
10−1/2 oz. bread crumbs

Directions

Knead flour, salt, oil and water into a medium−firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour.

Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon Juice, rum, cinnamon and blend together well.

Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands.

Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough.

Tear off edges, shape strudel into roll by lifting strudel sheet. Place strudel on a buttered baking sheet and brush with melted butter.

Bake strudel for 60 to 90 minutes in a 400F to 425F oven.

Stamp

Reinheitsgebot

[Rine - heights - ge - boat]

-noun
Also known as the “German Purity Law” of 1516 that placed a regulation on the production and solicitation of beer in Germany.