cafe sabarsky – apfelstrudel mit schlag!

August 7, 2011 § Leave a comment

This is the best Apple strudel I’ve ever tasted. It followed a little tramp to the Shake Shack’s newest location  just off of museum row where Susan and I shared a Shack Stack, crinkle fries (that extra surface area totally makes a difference) and washed it all down with an Arnold Palmer. Anyway—back to the streudel, which can be found at Café Sabarsky on the first floor of the Neue Galerie—one of my favorite small museums in New York. The place is amazing, you really do feel like you’ve stepped off of Park Avenue and into Belle Epoque Vienna.

I looked up the recipe and wanted to include it here for posterity. I think the secret is all of the bread crumbs… which soak up all the liquid that the apples give off… other recipes I’ve seen cook the apples to drive off the liquid, but then you get cooked apple flavor, which in and of itself is not a bad thing—it just tastes too much like apple pie. Now this thing, this thing tasted like an apple orchard. The raw apples are cooked for a super short time and the liquid is soaked up by the bread crumbs… making for the most delicious über freshness I’ve ever put into my mouth… mit schlag! Image courtesy of Ms. Susan Hwang of Kimchi con Queso.

Cafe Sabarsky Apfelstrudel

Strudel mix -
9 apples
84 g sour cream
13 g rum
84 g sugar
117 g sweet bread crumbs
50 g bread crumbs
33 g raisins
17 g dried currants
33 g walnuts

Sweet crumbs -
28 g butter
28 g sugar
55 g bread crumbs

Peel, core and slice apples thinly. Mix together sour cream and rum. With your hands, mix together apples with all ingredients. Melt butter, add sugar and mix until dissolved. Add bread crumbs and mix well. For each strudel use 5 sheets of philo dough with melted butter and powdered sugar between layer. Roll the strudel mix in the philo dough tightly, tuck the ends under and brush with melted butter. Dust with powdered sugar. Bake at 450F for about 20 minutes until golden and caramelized on top.

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