How to Hollerbach: Apfelstrudel
Team Gemütlichkeit at Hollerbach's recently initiated a fun and informative series on our YouTube channel called "How to Hollerbach" - the latest addition comes from our bakery at Magnolia Square Market German deli, where Executive Chef Patrick Story and Chief Operating Office Christina Hollerbach-Simmons show us how to make the Hollerbach family Apfelstrudel recipe and homemade whipped cream, with a few stories thrown in and a little background music by Jimmy & Eckhard!
Apple Strudel originated in Vienna in the late 17th century and is one of the National Dishes of Austria. It is also popular in Germany and other countries in central and eastern Europe. Traditional Apfelstrudel essentially comprises a thin unleavened multi-layered pastry filled with cooked tart apples, sugar and cinnamon, wrapped up, baked, topped with powdered sugar and served with whipped cream, vanilla sauce or ice cream.
One of the more popular desserts at Hollerbach’s, our Apple Strudel like most of our baked goods is made from scratch in our Magnolia Square Market deli kitchen.
Hollerbach’s Apfelstrudel Rezept - makes two
Pastry
1 quart flour
Pinch table salt
1 Tbsp vinegar
4 eggs
½ cup water
Filling
16 peeled, shredded Granny Smith apples (8 lbs.)
Golden raisins
4 Tbsp cinnamon
½ cup sugar
Mix dough ingredients. Dough should be soft, not too sticky - add more water and/or flour as necessary. Let dough rest a few minutes. Cut the dough in half and roll each out into rectangular shape. Mix the filling ingredients in a bowl and split the filling between the two rolled-out Strudels by laying them on top of the dough but not touching the outside. Roll the dough over the filling width-wise, creating spiraled layers in the Strudel. Cut off excess dough from top and bottom. Place in a greased or buttered sheet pan, brush on egg wash on top, and bake at 350 degrees F 35-40 minutes.#apfelstrudel #germanrestaurant #germanbakery #hollerbachs #willowtreecafe #desserts