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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.
Bake the strudel in the center of the oven until golden brown, 15 to 20 minutes. Re- move the baking sheet from the oven and let the strudel cool for 5 to 7 minutes. Dust the strudel with confectioners’ sugar, slice, and serve warm.
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Emily Barnes is the fourth generation of women to have taken on the responsibility of preparing apple strudel for the family's holiday table.
Fall spices, brown sugar and apple give these muffins the same flavor as the classic autumn dessert, but in muffin form. Candied pecans add a sweet crunch and make these worthy of adding to a ...
Milk-cream strudel: Central Europe: A traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867–1918). The milk-cream strudel is an oven-baked pastry dough stuffed with a sweet bread, raisin and cream filling and served in the pan with hot vanilla sauce. [67]
Company's Coming is a popular line of cookbooks that has sold over 30 million copies since 1981. The series is produced by Company's Coming Publishing Limited based in British Columbia, and distributed from Edmonton, Alberta.
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 ...