Apfelstrudel

1 pack puff pastry For the stuffing: 1 kg apples 50 g sultanas 20 g pine nuts 1 cup breadcrumbs 2 tablespoons sugar 1 teaspoon ground cinnamon 1 yolk grated lemon peel

Thaw out the puff pastry following the instructions on the packaging. Fry the breadcrumbs in a little butter until they become golden brown. Peel the apples and slice them finely. Put them into a large mixing bowl, add the sultanas, the pine nuts, the sugar, the cinnamon, the breadcrumbs and the grated lemon peel and mix well. Cut the puff pastry in half and roll the parts out to two rectangles. Put in the middle of each rectangle lengthways half of the stuffing. Brush the outer parts with yolk, fold the dough up on both sides in order cover the filling and press on well the dough margins. Put both apfelstrudels on a baking sheet, brush them with yolk and bake them in the oven for about half an hour at 180° C. While they are still hot, sprinkle them with icing sugar.
The apfelstrudel can be served as a hot or a cold dessert with vanilla sauce.

Apple fritters

4 apples 3 tablespoons sugar 2 teaspoons ground cinnamon fresh pressed lemon juice oil for deep frying For the batter: 2 yolks 2 egg whites 5 tablespoons flour ¼ l beer 3 tablespoons sugar a pinch of salt

Put the beer, the yolk, the flour and the salt in a bowl and whisk the whole to a smooth batter; then let it rise for half an hour. Peel and core the apples and cut them into ½ cm rings. Sprinkle the rings with drops of lemon juice to avoid them turning brown. Whisk the egg whites with the sugar until very stiff and then fold it into the batter.
Heat the oil for deep frying. Dry the apple rings on kitchen paper, then dip them into the batter and deep fry them until they turn golden brown, turning them once. Drain them on kitchen paper.
Mix sugar and cinnamon and dredge the apple rings in it. Serve them on a preheated plate.

Apple pancakes called “Apfelschmarren”

200 g plain flour ¼ l milk 10 cl cream 2 tablespoons bee’s honey 2 cl calvados 1 teaspoon salt 6 eggs 5 red apples icing sugar and brown sugar for sparkling butter to fry

Wash and core the apples and slice them finely. Place the flour, the lukewarm milk and the cream in a bowl and whisk the whole until smooth and lump free. Fold the honey, the calvados, the salt and the eggs into the batter and let the batter rest shortly. Melt the butter in a deep fry pan. Pour in a thin layer of batter, put the apples on it and cover them with more batter. Wait until the underside of the batter is golden (what does not take long!), then turn the pancake over using a palette knife. When the batter is golden brown on both sides, cut it up to pieces and remove it to a plate, then place the plate in the warmed oven whilst you cook the remaining pancakes in the same way. Sparkle the apple pancakes with sugar before serving them.

Apple punch

50 g rock candy 11 glass apple juice 60 g apples 2 bottles dry apple cider 1 bottle dry champagne 1 lemon

Peel the lemon in spiral and press the fruit. Heat the apple cider, dissolve the rock candy in it and add the lemon juice. Quarter the washed apples, remove the core and slice the quarters finely. Put the apple pieces into a wide glass jug and mix them with the sugar syrup. Pour the content of one bottle of apple cider on it and put the jug for at least to hours into the fridge.Before serving the punch, add the remaining apple cider and the champagne to it and garnish it with a spiral of lemon peel.

“Scheiterhaufen” (soufflé with apples and bread)

750 g apple 5 bread rolls 180 g butter 2 packets vanilla sugar 80 g suga 3 eggs 3/8 l milk 50 g sultanas ground cinnamon a pinch of salt

Cut the bread rolls into small slices and then into stripes. Melt the butter in a wide deep fry pan, put the bread pieces in it and fry them till they are golden brown sparkling them with vanilla sugar. Peel and core the apples, slice them finely and braise them in 30 g butter for about 5 minutes. Melt the remaining butter.
Cover the bottom of a greased ovenproof dish with half of the bread stripes and trickle the melted butter over them. Then put the apples on the bread and sparkle the whole with 50 g sugar, the cinnamon and the sultanas, and cover the whole with the remaining bread.
Whisk the eggs well with the remaining sugar and a pinch of salt in the milk and pour the liquid evenly in the pot. Put the dish into the oven for about half an hour at 200° C.
Serve with sugared cream.

Apple mousse

½ kg apples 3 citrus fruits 3 teaspoons gelatine 1 egg white 1 lemon 1 or 2 drops green food colouring (as you like) a pinch of ground nutmeg sweetener

Slice one apple finely and put the slices aside. Wash the remaining apples and quarter them. Peel and core the citrus fruits and the lemon and put them together with the apples into the mixers. Put a part of the juice into a pot, add the gelatine and stir until it dissolves. Add the remaining juice and as much sugar as you like. Pour the whole into an ice cube form and put it into the freezer until the juice hardens. Whisk the egg white until stiff, take the form out of the freezer and whisk the content until fluffy. Add the colouring and the nutmeg and mix the whole with the whisked egg white. Put the mixture again into the freezer until the cream hardens, but is not frozen. Take the mixture with a spoon out of the form and put it into a bowl. Put the apple slices on top of the mousse before serving it.