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
We can follow the history of `recipes` far back into the distant past, at least as far back as the early Egyptians, and maybe further still. However, in the main part, these old recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his works, he recounts how the roman meals were split into starters, main meal and dessert, a style of dining still practiced today. He also tells us how the ancient chefs were skilled in the use of many different herbs and spices, including some that we all recognise such as basil, mint and dill. Over the next few hundred years, the upper-class families of Wesstern Europe strove to lay on the most extravagent meals, and consequentially the best cooks and their recipe collections were greatly in demand. However, it was during the 19th century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down popular recipes of the day. When we get to the 1900s, cooking books are starting to become popular mostly as a result of better eduction, people having increased free time and having more money. |
We hope you enjoy this Amas Retes (Apple Strudel) recipe.
