26 July 2018

Original Viennese Applestrudel (Strudel de manzanas)

Many days ago I have the recipe and the photos ready but it was enough that I sit on the computer and began to stiffen and cough.
I have a terrible cold. But I found that  spent a lot of time.
So here's the recipe: Apple strudel, I love everything with apples and I've made applestrudel  several recipes but I love this.
The dough is so good that it was almost so much I rolled  (a very thin dough), but the second time I was more careful.
I hope to make other strudel  with cherries soon .
I hope you like it as we all  loved here.

I have to say I made this strudel  one day and I could not take pictures  !! they ate it at night.
Anyway, the next day I went back to do what you see and I was able to take pictures when it was still warm!

A big hug to all of you!

Adapted from  Little Viena

strudel dough
1  1/2  tablespoon  neutral tasting vegetable oil
1 teaspoon vinegar 
1/8 teaspoon table salt
1 cup more 2 tablespoons bread flour or all purpose flour

flour for dusting 
1 egg with some milk for brushing the dough

For the filling

3 tablespoons unsalted butter
3/4 cup fine breadcrumbs or panko
5 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
4 tablespoons raisins or dried cranberries
3 tablespoons rum for soaked  the raisins 
or cranberries
4 o 5 medium/big  apples  (Fuji, Braeburn or Macintosh)
1 tablespoon lemon juice 
2 tablespoons melted butter (for brushing the dough)

confectioner's sugar for dusting 
whipped cream for serving (optional)

For the dough

Mix lukewarm water, oil, vinegar, flour and salt in abig bowl. Knead the dough until smooth for about 10 minutes, either in the bowl or an a clean working surface.
If you need add some flour, the dough should  be moist but not sticky. Slam the dough onto the worksurface a few times yielding a very elastic dough

Let the dough rest for 30 to 45 minutes while you make the filling,.

For the filling

Melt the butter in a pan over medium heat and add the breadcrumbs or panko. Toasted them stirring constantly, until they are golden. Remove from the heat and let cool.
Mix sugar and cinnamon together, then add it to the buttered breadcrumbs and stir well. Set aside.

Soak the raisins or cranberries in rum  for about a5 minutes to soften.
Peel the apples, quarter and core them. Chop in slices and cover them with lemon juice to prevent the apples from getting brown. Add the soaked raisins (discard remaining rum) and mix well.
Stretching and filling the dough: 
Roll out the dough with a rolling pin on a clean and lightly floured surface.
Flour the surface and the dough every now and then  while rolling. 
When the dough gets about  13 to 15 inch in diameter( 38 cm )  

pick it up and use the back of yours hands to stretch it so you can stretch the dough like a pizza.
When the dough gets bigger and thinner and thus difficult to handle, put it down on a lightly floured tablecloth and straighten out the wrinkles in both the tablecloth and the dough.
Gently stretch the dough paper thin from the inside to the outside, working your way around the sheet of dough.
In the end the sheet of dough should be stretched into a rectangular shape, with the shorter edge fitting a baking sheet  lenghtwise.

Brush half of the dough with half the melted butter. Spread the breadcrumb mixture over the other half of the dough and pat down evenly. One side is brushed with butter noiw, the other side is covered with breadcrumbs, Leave a 1 to 1 1/2 edge around  the dough. Spread the apples over the breadcrumbs.

Fold in the side-ends of the dough. Using the tablecloth roll the dough starting at the apple topped end all the way. Then gently roll the strudel onto a sheet of parchment paper with the sea side down.
Put the dough onto a baking sheet and brush with the remaining melted butter.
(In my second strudel I brush with a beaten egg with a little milk and was more golden )

 Heat the oven to 180° c (375 °F)
Put the baking sheet in the preheated oven and bake for 30 minutes .

When the crust turn golden the apple strudel is ready.
Take it out of the oven  and let it cool slightly cut it into pieces and serve dusted with confectioner's sugar and or a dollop of  whipped cream.

Print recipe

These little pictures are from the site where I  adapted the recipe
I found so good to show the filling dough

Strudel de manzanas

14 July 2018

Raspberry Sachetorte ( Sachetorte con frambuesas)

About a month ago  was the twins' birthday  and I made this Sache torte with raspberries.
I love the traditional Sachetorte with apricots jam but this was awesome)
The twins (Gerardo y Esperanza)  love chocolate. It was their birthday so it had to be what they wanted.

I made this Sache Torte from that little book that I have in my kindle library: The European Cake cookbook.
I have to say: all the cakes I have made of this book are wonderful.  (You can find in Amazon)

This cake  can be made with fresh or frozen raspberries, everything depends on the season of the year.

Adapted from : The European Cake cookbook

Hugs to all and thanks by stopping by !


For cake
200 grams semi sweet chocolate chips
1/2 cup butter (113 g) softened
1/2 cup (63 g) confectioners' sugar
6 eggs separated
1 cup (125 g) all purpose flour
1/4 tesp salt
1/2 cup sugar


3/4 cup raspberry preserves
2 tablespoons raspberry liqueur

For ganache
1/2 cup (120 ml)  heavy cream
1 cup (175 g) semi sweet chocolate chips

For garnish

1/2 cup (90 g) white chocolate melted
fresh or frozen raspberries


Preheat the oven to 170°C (335 °F) a nd line a 23 cm (9 inch) springform pan with parchment paper and grease the sides.

Melt the chocolate chips in the microwave or over a double boiler.
Meanwhile cream together the butter and confectioner's sugar
Add the yolks one at a time and mix well after each addition. Pour in the melted chocolate and sift flour and salt, then mix all the ingredients together throughly.

In a separate bowl whisk together the egg whites and sugar until stiff and glossy peaks form. Transfer 1/3 of the meringue into the chocolate batter, folding gently but throughly. Then add the remaining meringue, folding and mixing to a uniform batter.
Transfer the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes or until the top is set. Remove the cake from the oven and cool it in the pan first, then transfer onto a wire rack to cool completely. Once the cake has cooled use a long serrated knife to level off the top and split the cake in half.

Prepare the raspberry filling : combine the raspberry preseve and liqueur. Spread the preserves over the first cake layer then top with the second layer.

Prepare the chocolate ganache: heat the heavy cream until steaming hot, the pour over the chocolate chips arranged in a mixing bowl. Allow the mixture to stand for a few minutes then stir until the ganache is smooth. Arrange the cake over a wire rack and pour the ganache over the top and sides.

Garnish with melted white chocolate and fresh or frozen  raspberries.

Adapted from: The European Cake cookbook

Print recipe

5 July 2018

Artichokes Pie (other recipe from my mom) (Pie de alcachofas de mi mama)

With Esperanza (my daughter) we have been remembering my mom with some of her recipes that are legendary, really delicious.
Esperanza made  the other day my mom scones recipe for her friends and recently I made Artichoke Pie one of our favorite recipes .
Almost everything I learned about cooking was  with my mom. 
She  not only cook fantastic, she also did cooking classes for many years when there were no food  blogs.

Anyway ,  is wonderful  remember people  you love for the food they  made and the love they  put into it.

I made this recipe at the beginning of my blog but I  review the recipe and post again with pleasure.

thanks to all !!

Artichokes pie


3 cups all purpose flour
3 tablespoons butter
1 teaspoon salt
1/3 cup of milk(a large pyrex oval or round)

Artichoke filling

4 fresh artichokes (the food of the leaves )
or two cans artichokes hearts
(coarsely chopped  and drained)
1 1/2 tablespoons all purpose flour
3 tablespoons vegetal oil
3/4 cup of milk
1/2 teaspoon grated nutmeg
3 tablespoons parmesan grated cheese
4 eggs 



Over a lightly floured surface   put the flour and salt and add the butter making crumbs with your fingers. Slowly add the milk  and knead by a while to form a ball.
Wrap the pastry and let for 30 minutes to room temperature.
Preheat oven to 180°C.
Then roll out two thirds of the pastry and place over a greased round or oval pyrex or pan.Reserve.

Filling with  artichoke mix ( you can make first and reserve) and roll the remained pastry and cover like a pie.
Brush the pie with a mix of 1 yolk and milk.
Bake at oven by 30 minutes or until is golden brown .
Let chill by a while before serving.


In a large skillet put the oil and heat to medium heat  and the flour and mix adding the milk  (like a bechamel sauce).
When begin to thick  add the artichoke paste ( mashed  with a fork), mix well and finally add the eggs one for one. 
Add the parmesan cheese, salt and nutmeg ,   cook by two or three minutes and filling the pie with this paste.

print recipe

If you use fresh artichokes is better for you first cooking  them  and later  take out the food with a teaspoon  the day before.
I make it   and save all in a tupper or bowl in the fridge.

en español
Pie de alcachofas de mi mama