1 each recipe of strudel dough (or substit, ue phyllo dough)
3/4 cup butter, melted
1/2 cup fine bread crumbs
8 medium granny smith apple-recipes.htm">apples, peeled, cored, and cut thin
1/2 cup chopped walnuts
1/2 cup sugar
1 1/2 tsp ground cinnamon
Directions
Preheat the oven to 350 degrees. Place a sheet of strudel dough on a
damp kitchen towel and butter generously with melted butter. Sprinkle
with a thin layer of bread crumbs and top with a second sheet of
dough. Brush this layer with butter and spirnkle with a few of the
bread crumbs. Repeat, making a second strudel base. Toss together the
apples, walnuts, sugar, cinnamon and remaining bread crumbs. Spread
half the apple mixture on a three inch strip down the center of each
dough, leaving 2 inches of space on each side. Roll the strudel with
the aid of the towel, jelly roll fashion, staring at the long sid
nearest you. Tuck in the edges of the dough and place the strudel
seam, side down on a buttered baking sheet. Brush generously with
part of remaining butter. Repeat with second strudel. Bake the
strudels in a preheated oven for 35-30 minutes. If they are browning
too quickly tent with aluminum foil, but remove it ten minutes before
cooking time is complete. Dust the strudels with sifted confectioners
sugar and serve warm. Amas retes - Apple Strudel
Servings: 1 servings
Amas Retes (Apple Strudel) Recipe brought to you by Recipe Ideas
Categories: Apple; Dessert; Fruit
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into history, at least as far back into history as early Egypt, and potentially, even further back. Having said that, sadly, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to academics are some tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Moving our culinary historical trip onwards, we have two recipe books dating from the 14th Century : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they have no connection with the curry that we all know today, but instead descriptions of the types of food on the menues of the nobility of that time. In the 15th century, knights returning from the crusades brought us many spices and herbs from the holy land, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an outbreak in publications on food, most of which are kept safe in private collections. Over the following few centuries, the rich families of the West competed to serve up the most exotic banquets, and consequentially the best cooks and their collection of recipes were at a premium. However, it was during the 1800s that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and writing down recipes to help cooks of their time. The arrival of TV brings us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Amas Retes (Apple Strudel) recipe.
