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
Written cooking instructions as an idea can be tracked back into ancient history, at least as far back into history as pharonic Egypt, and maybe even further. In practice though, mostly, these old recipes were just very basic pictorial recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to historians are some stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. As our culinary historical trip moves on a few more years there were a couple of recipe books published in the 1300s : one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the spicy food that is served today, but instead descriptions of the types of meals eaten by the nobility of that period. During the succeeding few hundred years, the rich and powerful families of the West competed to serve the most extravagent banquests, and consequentially chefs and their collection of recipes were greatly in demand. However, it wasn`t until the 1800s the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookery books are highly popular as a result of better eduction, more spare time and having more money. Like it or not, the introduction of television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this Amas Retes (Apple Strudel) recipe.
