German Baked Apples With Marzipan Cranberry Recipes

BAVARIAN (GERMAN) BAKED APPLES WITH MARZIPAN

Steps:

• Wash the apples; core with apple corer. Remove stem, crown and core, but not the bottom.
• Knead marzipan with sugar and Arrack (or rum) until it crumbles. Add the ginger. Mix.
• Fill apples with the mixture. Place in ovenproof dish. Pour wine around apples. Sprinkle apples with almond flakes and dot with little pieces of butter.
• Cover with foil. Bake at 420 for about 1/2 hour (time depends on kind of apple use).

APPLE-CRANBERRY STRUDEL (GERMAN)

Steps:

• Preheat oven to 400°F.
• In a large bowl, mix together apples, cranberries, lemon rind, sugar, cinnamon, cloves, nutmeg, flour and walnuts; set aside.
• In a small saucepan, melt 1 1/2 cups butter.
• In a medium skillet, melt 1/2 cup butter. Stir and cook bread crumbs with butter until lightly browned. Remove from heat.
• Place one phyllo leaf on a dry kitchen towel and brush with melted butter. Sprinkle with bread crumb mixture.
• Place a second leaf on top of first phyllo leaf, brush with butter and sprinkle with crumb mixture. Repeat until five leaves have been used.
• Mound approximately 1 cup of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Do not mound too thick, as the filling will spill out the ends of the phyllo once rolled up.
• Lift towel, using it to roll leaves over apples in a jelly roll fashion.
• Carefully place strudel on a large cookie sheet with raised sides, allowing space for five more strudels.
• Brush top of strudel with butter and sprinkle with bread crumbs.
• Repeat entire procedure for remaining five strudels.
• Bake strudels for 20-25 minutes or until lightly browned.
• Allow to cool for at least two hours. Cut each strudel into halves or thirds and serve.