As I saw this recipe I found that would be something that we all would love and the preparation seemed to be quick for me. Usually I make strudel-dough myself and the phyllo variation would be a way to prepare it when I have less time and in a hurry.
I took my phyllo and I shocked seeing that the sheets were broken (probably to long in the freezer) and rolling it would have been a real challenge. At this moment I asked the help to my husband, I placed the broken phyllo sheets on a silicon mat. I covered a rectangular cake mold with aluminium foil and I greased it. I placed some on the sheets pieces in the mold with overlapping pieces.
Carefully we rolled the strudel using the mat and we transferred it into the mold with the additional sheets. we folded the borders of the sheet over the strudel and brushed the surface with a mixture of water and melted margarine.
Finally we removed the strudel from the mold and foil…..wow! The strudel had been saved and result amazing! So delicious with the amaretto addition!
Thanks a lot Nancy for this awesome recipe we enjoyed it very much with some vanilla ice cream as suggested!
- 1/3 c raisins
- 3 Tbsp amaretto
- 3 c coarsely chopped and peeled granny smith apples (about 1 pound)
- 1/3 c sugar
- 3 Tbsp all-purpose flour
- 1/4 tsp ground cinnamon
- 8 sheet(s) frozen phyllo dough, thawed
- butter cooking spray
Source and recipe description: https://www.justapinch.com/recipes/dessert/fruit-dessert/apple-strudel-2.html?r=1 By Daily Inspiration S @DailyInspiration
Photo by Mary Pat; big thanks to her for this amazing job and sending me the pic!
Knödel are a typical Austrian dish; there are filled and not filled, sweet and savory ones.
These Dumpling dough is made with potatoes with the addition of flour and are filled with a mixture containing Austrian sausages. They are also called “Hascheeknödel”.
I’ve never made them, but I would like to post this for our Games in order to have another typical Austrian recipe.
- 250 g speck
- 250 g fatty bacon
- 250 g ham
- 250 g Austrian sausages (for example Vienna sausages)
- 1 tablespoon parsley, chopped, optional
- 1 green onion, chopped, optional
- 600 g floury potatoes
- 150 g (1 cup) plain flour
- 30 g semolina
- 2 eggs
- ½ tsp salt
- Process the ingredients for the filling with a meat grinder. If you don’t have this use the knife and work it until finely chopped.
- Divide the filling into 10 portions and shape to balls.
- Boil the potatoes in pot with salted water until tender. Cook this best in little water and cover until just done but not mush.
- Brush quickly the potatoes with cold water and peel the still warm potatoes. Use a potatoes ricer to make your puree.
- Cool slightly and add all the other ingredient for the dough. Knead with your hands until a dough forms.
- Divide the dough in half and form each portion into a thick roll on a lightly floured work surface. Cut each portion with a knife into 5 thick slices. In this way you will get 10 slices in total.
- Flatten the first slice on a very well-floured surface until about 1 cm thick, place the meatball in the center and flip the border to seal the content. Repeat with all the other 9 portions.
- Bring a big pot of salted water with little oil to boil and boil in batches until they rise to the surface and float. Keep the dumpling warm until you finish to cook the second portion. Suggest to use a very big pot or use 2-3 pots at the same time.
- Serve with a side dish with vegetables or with a salad.