Apple Strudel, German Style

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Preparation info

  • Yield:

    16

    servings
    • Difficulty

      Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

You can find this appetizing pastry for sale in many German konditoreis, both in individual portions and in larger pieces that serve 10 to 12 people (something like buying a rectangular apple pie). German Apple Strudel is refreshing and not too filling as a luncheon dessert, served perhaps with your favorite ice cream instead of the custard sauce in warm weather. If you do not have pastry cream already made up and do not need it for anything else, you can easily substitute apricot jam. Along the same lines, this is a good recipe in which to use up leftover sponges and sponge pieces. If they feel a bit dry, dab some poaching liquid on top before using.