If anyone thought we finished the topic “Apples” already, he or she was mistaken. Every time I stroll through my parents garden, I come back with a arm full apples. And when I look at these apples they are the best because they came from the branches high in the tree, out of reach for ladder and apple picker, sun-kissed and heavenly red and sweet.
And so we are still cooking and baking with apples. This weekend I did some appel strudel with homemade strudel dough as dessert for lunch on Sunday. The filling I choose is a very simple one, just apples, sugar and breadcrumbs. No nuts, cinnamon or raisin, letting the apples shine with their great taste. We served the apple strudel with some whipped cream. Continue reading