Apple Strudel

210 g flour
1/8 l water (125 g)
1 table spoon oil
60 g bread crumbs
45 g Butter
5 – 6 Apples
50 – 100 g sugar
Cinnamon, Rum, raisins

For the Dough put flour, water, oil and salt in abowl and knead all ingredients together to createsmooth, silky dough. Cover and let rest for about two hours. Cut apples into slices and mix with sugar, cinnamon, rum and raisins. Dust a tea towel with flour, place the dough on it and sprinkle the dough with flour. Using a rolling pin, roll out the dough until the size of a pizza. Using the floured backs of both of your hands, carefully reach under the dough and stretch it to make a paper-thin rectangle. Then, cut off any protruding edges. Sprinkle crumbs over the top, put the apples on one third of the dough. Fold in the sides and start rolling the dough by lifting the edge of the cloth. Roll the strudel up tightly. Place strudel on a buttered baking tray,
again brush generously with melted butter and bake in a preheated oven at 200° C for about 40 minutes. Sprinkle with icing sugar and serve warm or cold.

Salzburger Nockerl

7 egg whites
3 tablespoons sugar
3 egg yolks
3 teaspoon corn starch
3 teaspoon flour
Vanilla flavour
Butter & cranberries for greasing the pan
Icing sugar to garnish

Using a mixer, beat egg whites until creamy and add sugar. Keep going on beating for approx. 1 minute. Stir in the egg yolks and then fold in flour and corn starch with a whisk. Grease a baking pan with melted butter and cranberries. Using a spatula, drop a large dollop of the soufflé mixture into the baking pan. Bake in a preheated oven at 200°C for about 12 min, until golden brown. The Nockerl should still be creamy inside. Sprinkle with icing sugar and serve it directly


250 g flour
2 teespoon active dry yeast                                                                    
half teespoon sugar
175ml milk, lukewarm
1 teespoon salt
1,5 l Water, 2 tablespoon baking soda
salt, unrefined for topping

Mix the flour with the yeast and sugar, add milk and salt. Knead the mixture to make dough. Cover and let it rest for 45 minutes, until dough has doubled. 
When ready, sprinkle flour on a baking board and knead thoroughly one more time, then form a roll (about 20cm long) and cut it into 4 to 6 equal parts. Take each piece of dough and form a long strand (by rolling and turning) thus forming a pretzel.
In the meantime boil appropriately 1.5 litres of water in a pan with 2 tablespoons of baking soda. Place each pretzel into the boiling solution for about 20-30 seconds, making sure to constantly push it under the water. Using a slotted spoon, take the pretzels out and allow them to drip
Place them on a greased baking tray (or baking paper) and sprinkle coarse salt on top (also tastes good with sesame seeds, cheese, poppy seeds, etc.) then bake them for 15-20 min on 390 F.
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