I have nothing much to blogg about right now so yeah... I 've decided to blogg on food!. So topic today would be......Apple+Eggs+Custard+Cream+Flour= APPLE STRUDLE!!! =D. It was one of my most favourite and most missed desert when I was in Perth. There was this great Italian homemade pastry shop in the heart of Perth City
And every sunday, I would just drop by and buy myself a large serving of apple strudel. Here are some informantion I would love to share with you guys about this wonderful invention of mankind:
Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside.[11] The filling is made of grated apples,[8] sugar,[12] cinnamon, raisins, and bread crumbs.[13] A juicy apple strudel should be baked with good cooking apples that are tart, crisp, and aromatic. According to the famous chef Karl Gundel (1883 – 1956), for apple strudel, winesap apples are the best.[6]
The dough[14] consists of flour, oil (or butter) and salt.
The secret of apple strudel dough[15] preparation is in making the pastry very thin and elastic. Preparing of the original strudel dough is a difficult process that appears complex. The dough is kneaded by flogging often against a table top to align the starch molecules, rested, then rolled out on a big table,[16] so it should cover the whole table, and than stretched by hand on a floured tablecloth. The dough should be very thin, and holes are mended if any occures. When the dough is finally stretched out, an old fashioned apple strudel dough is very large, and often may reach the size of a bedsheet[17]. A single layer should be so thin that one could read a newspaper through it.[18][8]
Apple juice can be added to the pastry dough, instead of water, and the dough may be substituted using frozen phyllo dough. Vanilla and rum may be used to add flavour to the filling[6] and light flavoured olive, or other oil may be used instead for butter or lard. Other less usual ingredients may include zest, lemon juice, and nuts (preferably ground walnuts,[6] slivered almonds, or in Italy, in Trentino Alto Adige, pine nuts[8]).
The rolled-up and filled apple strudel is baked in a pan in the oven.
The apple strudel is sliced and traditionally is served warm, often sprinkled with powdered sugar.[19] Apple strudel can be accompanied by tea, coffee[8] or even champagne. Viennese café is a typical institution of Vienna that has a long tradition in Austria and plays an important role in Viennese culture and culinary tradition. The one of the most common treats in a Viennese coffeehouse is Apfelstrudel with coffee or tea.[21] 
Isn't that something worth craving for? Giuseppi Corica Apple Strudels are the best. Heavenly as they look, once you lay a bite on the crispy topping, you would crave for more. bwahahahahha!. You won't regret what you are buying, It's a 100% satisfaction guranteed.
Upon opening it, the strudel that's so perfect and golden-brown in all its glory, it was as if the apple strudel was radiating a beautiful golden glow T.TIf you've never tasted apple strudel, don't worry. I'll try and fill you in on the exact details of what the best apple strudel tastes like.
Just by looking at it, you can tell how rich it is. Corica is indeed generous with their apple chunks and the cream isn't an exception either.
As you bite into the strudel, the sweetness to it is just perfect. The layers upon layers upon MORE layers of thin, oh so very thin, sugary crispy crust gives the strudel a texture that is to die for.
It retails for about AUD$12.00 (2001) but now, AUD$18.00. What an increase?. And it only has one branch located only in Perth.
Gahh! I have troubles with arranging the pictures, mind me please!.
Thats all for today,
,,,,
Mee 064
