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Strudel, a German word, derives from the Middle High German word for "swirl", "whirlpool" or "eddy". [1]The apple strudel variant is called strudel di mele in Italian, strudel jabłkowy in Polish, jablečný štrúdl in Czech, strudel de mere in Romanian, jabolčni zavitek in Slovenian, štrudla od jabuka or savijača s jabukama in Croatian,almásrétes in Hungarian, [2] strudel da mëiles in ...
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.
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.
Prekmurska gibanica (Prekmurje layer pastry) is a type of Slovenian gibanica or layered pastry. [1] It contains poppy seeds, walnuts, apples, raisins and quark fillings. Although native to Prekmurje, it has achieved the status of a national specialty of Slovenia. The unique sweetmeat shows the variety of agriculture in this region.
Want to make Apple Strudel (Apfelstrudel)? Learn the ingredients and steps to follow to properly make the the best Apple Strudel (Apfelstrudel)? recipe for your family and friends.
Want to make Apple Strudel? Learn the ingredients and steps to follow to properly make the the best Apple Strudel? recipe for your family and friends.
Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes. [6] The so-called "chetnik gibanica" is the fatter, greasier version; it received the name after World War II. [8] From the basic recipe, many local specialties have evolved.
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