Austrians eat it and they like it a lot
we’re gonna make it and serve it nice and hot;
apple, apple, apple strudel
why don’t you come and meet me in the kitchen?
(My little entry song into today’s fun, to the tune of “Twinkle, Twinkle”)
Today we ventured into a rather difficult, gourmet if you will, apple strudel recipe. The recipe came from Spago, which I thought was appropriate. After all, Wolgang Puck is Austrian!
So, there were many steps to this complex recipe. (Although we did get to cheat and use phyllo dough instead of making the pastry). First, we peeled, cored and cubed 6 apples. Next, we melted butter and mixed in sugar and spices, creating a syrupy caramel for the apples to soften in.
Then, we put the mixture into ice cube trays to freeze….waiting, waiting, waiting.
Admittedly, this was a bit tough for a 3 and 5 year-old…possibly even for their mommy as well. After the apple mixture froze, we unwrapped phyllo dough, layered two together brushed with butter and sprinkled with breadcrumbs folded up with a cube of apple filling inside.
Although it was tough, the end result was well worth the gourmet decision. Everyone enjoyed their delicious Austrian dessert. There’s even enough for our complete Austrian dinner tomorrow night. Bon Appetit!