Czech Apple Strudel (Jablečný Štrudl) Recipe

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Delicious apple strudel (Jablečný Štrudl) recipe from my Czech friend in Liberec. She is from a town whose name translates (very) loosely to "Apple-ville", so this is appropriate!

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Apple Strudel Recipe
Course Dessert
Cuisine Czech
Servings
Ingredients
Course Dessert
Cuisine Czech
Servings
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Peel and core the apples. Grate on a box grater into a large bowl. Set aside.
  3. In a separate bowl, sift flour and baking powder together. Cut in chilled margarine.
  4. Beat one of the eggs together with the vinegar and water. Add to the flour mixture and knead the dough for about five minutes. It should be elastic and pull away from the bowl.
  5. Separate the dough into halves. On a floured board, roll out half the dough to about 1⁄4 inch thick and the diameter of a pie dish.
  6. Sprinkle with 1⁄2 cup breadcrumbs.
  7. Spread half the grated apples evenly on top.
  8. Sprinkle 1⁄2 cup sugar, 2 teaspoons cinnamon and 1⁄2 cup raisins on top.
  9. Starting with a long edge, roll the dough into a long tube. Seal the edges well and pinch the ends. Repeat with other half of dough.
  10. Place on a baking sheet seam side down. Pierce in several places with a fork.
  11. Beat the second egg and brush over the top. Bake for 30-45 minutes until golden. Serve hot or cold.
Recipe Notes

The dough or rolled strudel keeps in the refrigerator overnight for baking the next day.

Vanilla ice cream is an excellent pairing with this dessert.

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Utopenci, Czech Pickled Sausage Salad Recipe

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This cold pickled sausage salad makes a good appetizer, potluck contribution or game day snack. This recipe makes a lot, but you can reduce it easily for smaller portions. It's gluten-free and wonderful with beer and dark bread.

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Utopenci, Czech Pickled Sausage Salad
Cuisine Czech
Prep Time 30 minutes
Passive Time 5 to 7 days
Servings
pounds
Ingredients
Cuisine Czech
Prep Time 30 minutes
Passive Time 5 to 7 days
Servings
pounds
Ingredients
Instructions
  1. Remove the skin of sausage and cut into ½ - inch slices. Toss with cayenne. Peel and slice onions into thin rings.
  2. Combine water, vinegar, salt, sugar and spices in a heavy stockpot to make brine. Mix well and bring to boil. Make sure you have a strong kitchen fan or open window for this step; the vapors from the boiling brine mixture are overwhelming. Boil for one minute; remove from heat and allow to cool to 125° F.
  3. Layer sausage and onions alternately in gallon jar or earthenware crock. Press each layer well. Continue layering until jar or crock is full. Add layer of bay leaves to finish.
  4. Fill jar with brine to cover contents. Seal. Store in cool, dry, dark place for five to seven days. Serve at room temperature with dark bread and cold Czech beer.
Recipe Notes

Can be stored in refrigerator up to one month.

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