
Apfelstrudel
Apfelstrudel is the Viennese-Bavarian pastry every German-speaking grandmother makes for Sunday afternoon coffee…
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Apfelstrudel is the Viennese-Bavarian pastry every German-speaking grandmother makes for Sunday afternoon coffee…

All-butter pie pastry rests in two discs

Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight

A loose batter of fine semolina, plain flour, yeast, sugar and warm water rests until bubbly

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Buttery shortcrust rests then rolls; one disc lines a pie dish, fills with sliced spiced apples, the second disc tops it

Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…

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Two mixtures, one tin

A simple dough: flour, butter, sugar, eggs, milk, ground nutmeg, baking powder