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(Short List)   How to make the apple strudel from Inglourious Basterds without the fear of Nazi persecution   (shortlist.com) divider line 2
    More: Cool, Christoph Waltz, weighing scale, Melanie Laurent  
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4369 clicks; posted to Entertainment » on 08 Sep 2012 at 1:42 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-09-09 10:05:56 PM  
1 votes:

ambercat: love_alice: Hey! Who's got a cached copy? shortlist.com is farked.. and I offered to make that for this evening!

APPLE STRUDEL

Feeds 8
Preparation time: 30 minutes
Cooking time: 25 minutes

Ingredients:
1 x 250g Filo pastry pack In freezer section of grocery
100g Unsalted butter (melted) 1 stick
4 Large Bramley apples (about 800g once peeled and deseeded) McIntosh or Cortlandt will work too
100g Pecan nuts about 1/2c should be good
1/2 tsp Ground cinnamon
1/2 tsp Ground nutmeg
Three slices of white bread
80g Demerara Sugar about 1/3c.In baking aisle: sometimes called turbinado
80g Light brown muscavado sugar about 1/3c plain old light brown sugar
100g Sultanas raisins
Pinch of salt
6 tbsp Dark rum
Icing sugar for dusting powdered sugar

Method:
Preheat the oven to 180ºC 350 F. Peel, core and finely slice the apples. Place the large pan with lid on a high heat, add the apples, sugar, salt, sultanas and spices. Cook for 8-10 minutes stirring occasionally.

Once the apples have started to break down around the edges, remove from the heat and allow to cool. Meanwhile, place the nuts and bread on an oven tray and toast for 6 minutes, turning the bread half way through. When toasted place in a food processor and pulse a couple of times (until you have chunks the size of large porridge oats). Once the apples have cooled, combine with the chopped nuts and bread, add the rum.

You will need 8 sheets of filo pastry, the melted butter and the pastry brush to hand. Place the first sheet of filo pastry length ways away from you and brush liberally with melted butter. Next, take another sheet of filo pastry and overlap on to the first by three fingers. Brush with butter and sprinkle the pastry with 2 tsp of Demerara sugar. Repeat this process with the other filo pastry sheets. Butter the second layer, butter and sugar the third layer, and then only butter the fourth layer.

Take the apple mix (filling) and spoon onto the edge nearest you, leaving a three finger gap between the edge of the pastry and the filling on all three sides.

Fold the flap of pastry nearest you over the filling, brush with butter and fold in both sides, brush again with butter. Start to roll the pastry and filling away from ...

2012-09-09 04:16:24 AM  
1 votes:

Miss Stein: Dumb-Ass-Monkey: So, uh, what is that recipe in American?

I'm not entirely sure I can find Demerara Sugar, Light brown muscavado sugar, Bramley apples, or a Filo pastry pack

Filo you can find in the frozen food section (by the frozen pastries). Make sure you get the pastry kind and not the kind used for, say, spanakopita or baklava. There is a difference in texture. Get the Pepperidge Farm brand to be safe.

If you can't find Bramley apples, use the tartest you can find.

Demerara sugar is also known as turbinado or raw sugar. It's in the baking section.

Muscovado sugar is known as molasses (or unrefined brown) sugar. Also in the baking section.

Sultanas are Thompson seedless grapes (or close enough).

Happy baking!


Thank you for taking the time to explain all of that, I want to make it and then eat it while watching the movie. Cheers!
 
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