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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Meatloaf Recipe

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Savory delicious family-style meatloaf, perfect for Sunday dinner or any night of the week. Easy to make and serves 10-12 people, this recipe can be modified to serve more or less. Makes great leftovers and freezes well.

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Meatloaf Recipe
Course Main Dish
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 20 minutes
Servings
people
Ingredients
Tomato-Basil Glaze
Meatloaf
Course Main Dish
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 20 minutes
Servings
people
Ingredients
Tomato-Basil Glaze
Meatloaf
Instructions
Tomato-Basil Glaze
  1. Combine all glaze ingredients in a small saucepan. Simmer over medium-low heat until reduced by half. Cover and keep warm.
Meatloaf Proper
  1. Heat the oil in a skillet over medium heat. Saute the onions in the oil for 3 to 5 minutes until they begin to turn translucent. Add the garlic and saute another minute or so until the garlic is soft. Do not overcook. It's better to undercook a little so the cooking finishes in the oven. Remove from heat and let cool.
  2. Place all the meatloaf ingredients except the bacon in a large bowl.
  3. With your hands, combine everything well. Do not overwork; the meat should still look like ground meat, not a paste.
  4. Line a 9x13 baking pan with aluminum foil. Form a loaf with the meat approximately 7x11 inches in the pan, leaving at least an inch between the loaf and the pan on all sides for even cooking.
  5. Brush the loaf with half the glaze.
  6. Place the bacon strips in a single layer to cover the loaf.
  7. Place in a preheated 375 F oven and bake for 50 to 60 minutes. Use an instant-read thermometer to ensure that the internal temperature at the thickest part of the loaf is 160 F. Do not cook longer; overdone meatloaf is very tough.
  8. Remove from oven, cover and let rest for 20 minutes. Slice and serve with the rest of the glaze on the side.
Recipe Notes

Substitute 1/2 cup ketchup for the tomato-basil soup in the glaze, then just heat the mixture through instead of reducing it.

Typical sides are mashed potatoes and green beans.

 

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