Blackberry-Roses-Syrup
I created that recipe myself, after I wanted to make a syrup but didn’t have all the ingredients of a recipe that I had read. I love it and thought, I might share it here.
Birnen – Nuss Strudel – Austrian Pear and Walnut Strudel
A wonderful Austrian pastry, allthough not as famous as it’s cousin, the Apple Strudel. To make the dough used to be a difficult process; it needed to be rolled out so thin that you could read a newspaper through it! Luckily, today we have puff pastry available; to make a strudel is easy as pie. Use pecans or hazelnuts instead of walnuts and whatever jam you like. Serve at room temperature, dusted with confectioners sugar and whipping cream on the side.
Apple Pie Filling
A versatile Pie and Strudel filling that can be canned or frozen. Ideal for apple and quark filled pastry pockets, known in Austria as Apfel Topfen Taschen. Adapted from the wonderful Ball Blue Book.
Cherry Ice Cream
As I cannot eat and drink milk products, I thought I try and make a soy ice cream and voilá! It tastes good and is refreshing!
Apfel Topfen Taschen – Apple and Quark Filled Pastry Pockets
These delicious treats are found in bakery shops throughout Austria and Bavaria and are enjoyed as part of a continental breakfast or brunch with a cup of coffee. They are best made with authentic german quark “Recipe #476124”, but ricotta or even cream cheese can be substituted. Use canned apple pie filling or check out “Recipe #481442” for a homemade pie filling. This pastry can also be made without the apple pie filling, just increase the amount of cheese and sugar to taste.
