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Bavarian Apple Strudel

 

How to Craft Bavarian Style /

Apple160 /

Enjoy an old-fashioned sweet treat with these Bavarian strudels from Prop and Peller. Each one is made the traditional way, with apples, raisins, and cinnamon layered between thin, rolled strudel dough for a delectable taste and flaky texture. A perfectly baked strudel will be light brown on top, airy and crispy. We recommend taking the time to bake this treat and not use the microwave. Once your strudel looks ready for your taste buds, add cinnamon sugar or powdered sugar for extra taste. Serve with vanilla ice cream for the ultimate authentic apple strudel taste experience.

How to Prep /

  • Thaw strudels at room temperature for 15 to 30 minutes
  • Bake thawed strudel in preheated oven at 350° F – 390° F for 12-15 minutes
  • If frozen, bake for 20-25 minutes until top browns and gets crisp
  • Or, heat up thawed strudel in the microwave for 2-4 minutes
  • If frozen, heat up in microwave for 3-4 minutes
  • Sprinkle with powdered sugar and/or cinnamon sugar (optional)

STORAGE RECOMMENDATIONS /

Keep FROZEN at all times. Keep these in the freezer until you get your apple strudel craving. They can be stored in the freezer for up to 12 months. When you are ready, thaw at room temperature for 15-30 minutes. Product has a shelf life of 5 days refrigerated after thawed.

Recipes /

Carmel Sauce

Salted Beer Caramel Sauce Recipe

INGREDIENTS /

  • 4 cups of sugar
  • 1 cup of beer (see note)
  • 16 tablespoons of unsalted butter, softened, and cut into cubes
  • 2 cup of heavy cream, room temperature
  • 2 tsp of pretzel salt or sea salt

DIRECTIONS /

  • Add the sugar and beer to a heavy bottom saucepan over high heat. Stir just until the sugar has melted then stop stirring.
  • Allow to boil untouched (you can swirl the pan a few times to evenly distribute caramel but stirring will cause cause crystallization) until the caramel reaches a deep amber, almost reddish color and hits 350° F on a candy thermometer.
  • As soon as the caramel hits 350° F add the butter, stirring continuously until all the butter has melted. Remove from heat.
  • Slowly whisk in the cream until well combined.
  • Stir in the salt
  • Keep refrigerated until ready to use, heat the caramel to thin, if desired.

NOTE /

You want a beer with some maltyness. Look for a brown, ale, porter or stout.

For more information, please contact/

info@propandpeller.com

 

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