It’s that time of year again, Oktoberfest is upon us. That is, unless you are able to visit the Germany Pavilion at Epcot and the Biergarten Restaurant. There, you can experience Oktoberfest daily! However, if you are like me, this isn’t something that you can do on a regular basis. So instead of just wishing you were going to Epcot for Oktoberfest, how about creating a little taste of Epcot’s Oktoberfest in your own kitchen? Today’s recipe comes courtesy of the Disney Parks Blog. It’s a recipe for the Apple Strudel that is served at the Biergarten Restaurant at the Germany Pavilion. Try it out and let us know how it turns out!
Geek Eats Disney Recipe: Apple Strudel – Epcot’s Biergarten Restaurant
- 1 cup all-purpose flour
- 3/8 cup bread flour
- 1/2 teaspoon salt
- 1 egg yoke
- 1 cup warm water
- 1/2 teaspoon vegetable oil
- Prepared strudel dough, rested
- 1 stick butter, melted
- 1/2 cup toasted bread crumbs
- 1 1/1 lbs apples, peeled, cored, and sliced thin
- 1/4 cups raisins
- 1/2 cup cinnamon-sugar
- 3 each egg yokes
- 1/3 cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
For Apple Strudel
- Preheat oven to 400 degrees fahrenhiet
- Stretch dough until paper thing on lint-free tablecloth. Use a pastry brush, cover two-thirds of dough with melted butter.
- Once dough is stretched out, sprinkle toasted bread crumbs, approximately 3 inches wide, on the long end of the dough closest to you.
- Place apples on the toasted bread crumbs.
- Sprinkle the raisins and cinnamon-sugar on the apples.
- Next, grabbing the lint-free tablecloth on the side where the apple mixture is, roll the dough to the other end making sure the apple mixture inside is even. Brush the outside of the dough with more butter.
- Bake for approximately 25 to 30 minutes or until the dough is golden brown.
- Let cool at room temperature for 10 to 15 minutes; then slice with a serrated knife into 4 equal portions.
- Spoon Vanilla Sauce over strudel (recipe follows)
- Combine the egg yokes and sugar in the bowl of a mixer.
- Beat with a wire attachment until thick and light.
- Scald the milk in a double boiler.
- Then heat the heavy cream in a separate saucepan, then add to the milk.
- With the mixer running at low speed, very gradually pour the scalding milk into the egg mixture.
- Pour back into the double boiler.
- Heat it slowly, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from the double boiler and set it in a pan of cold water.
- Stir in the vanilla.
- Stir the sauce occasionally as it cools.
How did the recipe turn out for you?