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Heat the oven to 450 degrees. Line a baking sheet with parchment paper.?3 In a large bowl, using a rubber spatula, stir the sour cream with the rum.
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
5. Lay out the first layer of filo pastry and brush with melted butter (be sure to cover the rest while you work with a damp tea towel so it doesn’t dry out). Repeat with all six sheets. 6. Place the peanut mix in a horizontal stripe down the centre of the pastry, leaving 4 cm clear on each border. 7. Stud the peanut mix with 3/4 of the ...
Home & Garden. Lighter Side. News
Apple strudel: Central Europe: Sliced apples and other fruit are wrapped and cooked in layers of filo pastry. The earliest known recipe is in Vienna, but several countries in central and eastern Europe claim this dish. [4] Bahulu: Malaysia
Home & Garden. Lighter Side. News
Traditional strudel pastry differs from puff pastry in that it is very elastic. It is made [9] from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel [10] or kitchen paper. [11]
Emily Barnes is the fourth generation of women to have taken on the responsibility of preparing apple strudel for the family's holiday table.