For the Filling.
- 6 medium-sized, sweet-sour apples
- ½ cup of sugar
- ½ cup of currants
- ½ tsp. of cinnamon
- ¼ lb. blanched, chopped almonds
- ¼ cup of chopped citron
- Butter for baking
Preparation: The noodle dough is rolled out very thin. Melt the butter and brush it on the dough. Peel and core the apples and slice them thin. Then put the apple slices, sugar, cinnamon, almonds and citron on the dough, roll it up, brush it with butter and bake in a buttered pan 30 to 45 minutes. Sprinkle with sugar and cinnamon and serve.
No. 56—CHOCOLATE STRUDEL.
Quantity for 6 Persons.
- Noodle dough from 3 eggs
- ⅛ lb. of butter
- Flour
For the Filling.
- 5 eggs
- Scant ½ cup of sugar
- ⅛ lb. blanched, chopped sweet almonds
- 10 blanched, chopped bitter almonds
- ⅓ lb. grated sweet chocolate
- Butter for baking
Preparation: The noodle dough is kneaded with ⅛ lb. of butter, then rolled out very thin. The 5 yolks of eggs are stirred with sugar for 15 minutes, almonds and chocolate are added, and lastly the beaten whites of eggs. This mixture is spread on the dough which is then rolled up. A baking pan is buttered and the strudel baked ½ to ¾ hour.
No. 57—CHOCOLATE STRUDEL WITH DRESSING.