Last week when I was in Vienna, we had some wonderful apple dessert at Demel. I believe they called it Apfelkuchen, but I could be wrong. I really want to work on trying to make something similar, but I%26#39;m having trouble finding recipes. The closest I could find was Gedeckt Apfelkuchen, but even those dont seem right.
It was a cake/pie about 2.5%26quot; inches thick, with slices of apples. It wasn%26#39;t overly saucy. The crust enclosed the bottom, backside and top. It was more of a sweet crust than a pie crust. Almost like a sugar cookie. The top was dusted with powder sugar.
Can anyone help me..at least with a name so I can search for recipes. It did NOT have raisins, which a lot of the Gedeckt Apfelkuchen. Thank you so much for any replies you can give me!
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I am not a confectioner, but could it be a %26#39;Strudel%26#39;, a %26quot;Apfelstrudel%26quot;?
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You can find a recipe for Apfelstrudel here:
www.aboutaustria.org/recipes/apfelstrudel.htm
but most Apfelstrudels I%26#39;ve eaten DO contain raisins like in this recipe, but you could always leave them out!
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I guess it is possible it was their version of the strudel. Usually the are much thinner. This thing was as thick as the pieces of cake and almost double the Sachertorte. But maybe they just fill it really thick. Thanks!
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you can do the apfelstrudel instead of the thin orginal dough also with a thicker mürbteig
here a link with picture: www.tantefanny.at/at/rezepte/detail.asp…
is this the right one?
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