His Blogness misses our Austrian friends, the Alps, and I suspect, the pastries. So while he’s in the garage modifying who knows what backcountry skiing gear, I put on my apron. An apple strudel will cheer him up. And with this easy recipe, you can whip one up too.
The essential ingredients. WildSnow cheater Girl uses phyllo dough for the crust. That's the secret to this quick and easy recipe.
The German way of rating strudel crust is if they can read the morning paper through it. Phyllo passes the test.
This tool is more important than Lou's boot fitter. It makes peeling, slicing and coring a snap.
Apple Strudel
2 tablespoons rum
1/4 cup raisins
2 cups apples, peeled, cored, and sliced (2 large Pippin)
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/2 cup sugar
1/4 cup breadcrumbs
10 sheets phyllo dough
1/4 cup melted butter
Preheat oven to 350. Put raisins in bowl with rum and microwave for 1 minute. Mix apples, lemon juice, cinnamon, sugar, and raisins. Add breadcrumbs if mix is juicy. Brush each phyllo sheet with melted butter, layering them on top of each other. Lay the apple mix in a row lengthwise on the sheets and roll. Brush with butter and sprinkle with sugar. Place on greased cookie sheet and bake for 45 minutes. Cool. Top with whipped cream. Then go backcountry skiing to work off the calories.
His Blogness is happy, and not only the cooks around here wear aprons.
WildSnow Girl, Lisa Dawson, is the luckiest girl in the world. Also known as Mrs. WildSnow.com, she tests whatever gear she wants. She gives the WildSnow family of websites the feminine voice.
