Bavarian Apple Strudel

Let us give you an impression of a cosy sunday afternoon in a typical bavarian home. Our family sitting in great expectations because we just cannot resist the wonderful delicious smells coming from the kitchen oven. A warm and sweet blend of tradtitional sweet pastry, baked apples, raisins, powdered sugar and vanilla cream...

You feel an appetite for more?

This mouth watering and delicious aroma is captured in the most intriguing gourmet scented body care. We want to take you on a gourmet journey down to Bavaria with the new Body Care fragrance Bavarian Apple Strudel.

Body Exfoliant
An invigorating luxury body exfoliant with sugar crystals soaked in grape seed oil.
Directions: Apply to damp skin and massage in circular movements. Rinse with warm water.

Bath & Shower Gel
A wonderful bath and shower experience for both your skin and senses. Enjoy the sweet M. Asam fragrance Bavarian Apple Strudel.
Directions: For both showering and bathing. Pour a tiny amount of the bath & shower gel into the running bath water. Bathe for 10-20 minutes with a water temperature of 36° C (97° F) to maximum 38°C (100° F). Suitable for all skin types.

Body Cream
Helps restore a silky softness to even dry skin and covers your body with the sweet M. Asam fragrance Bavarian Apple Strudel.
Directions: Apply to the whole body and gently massage in.

You will be tempted when you smell this invigorating body care fragrance. Surely you will want more… So why not have a go at baking an original Bavarian Apple Strudel!

Here is my mother’s recipe for Apple Strudel:

For the filling, use a frying pan on medium heat on the stove to prepare.
Add butter and let it melt. Add the apples and allow to cook for
7 to 10 minutes, continue to stir. Add sugar and mix again.
After 1 minute add raisins, almonds and cinnamon and mix together.

In a separate bowl, add lemon juice and grated peel and then add corn starch, mix well. Pour into the pan with the apples, mix and allow thicken. Remove filling from heat and remove from the pan to cool.

Dough:
First mix together in a separate bowl the bread crumbs, sugar and cinnamon.
Set aside.

Take the first sheet of phyllo dough and brush with melted butter,
sprinkle the entire sheet with cinnamon mixture. Add another phyllo sheet, brush with melted butter, flip phyllo sheet and brush the other side. Sprinkle with cinnamon mixture. Repeat with third sheet, add the fourth sheet, brush both sides but do not sprinkle cinnamon. Flip all 4 sheets altogether.

By now the filling should have cooled off. Fill the dough with the cool filling and roll into a log. Make a line with mixture along the long edge of pastry and carefully roll into a log. Place wax paper onto baking tray and then place the strudel on top of paper. Press both ends to close pastry and cook for 20 minutes.

Remove and serve:
Sprinkle with powdered sugar before serving. Cut into slices and serve with whipped cream, hot vanilla sauce or vanilla ice cream.

Ingrid's Tips:
I personally like my apple strudel to be lightly sour so I usually cut the sugar in half for both the filling and the dough. This also depends on the apples you are using if they are sour or not. Sometimes I also add an extra phyllo sheet or two to make it nice and crispy.

Yours,