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Month: November 2020

Austrian Apple Strudel

What began as a Rotary exchange student/host family relationship has turned into an “adopted” mother/daughter love.  Barbara and I have retained close contact, visiting each other for special occasions, and thus creating a close bond.  Recently accepted into the University of Frieburg’s Doctoral Program, she also has raised an outstanding son, and she loves to cook! 

Here’s Barbara on Austrians and their strudel:

“So there is not really a special occasion for Strudel. It’s something you will eat as a desert with your afternoon coffee (you know most Austrians have a coffee break in the afternoon and that’s the time they usually eat der Strudel) BUT you can also eat it as a dish for lunch (warm + often with vanilla sauce). They often serve it at coffee places and also at little snack places in skiing areas – so when people take a break from skiing they can eat a warm apple strudel inside (but also restaurants that serve traditional Austrian food will have it as a desert).”

Actual strudel dough is typically not available in Texas, but puff pastry makes a suitable substitute. 

Austrians in Texas:

According to Texas State Historical Association – In 1990 approximately 2,500 Austrians lived in Texas.  Currently the Dallas area boasts an Austrian Dallas – Ft Worth Club to retain traditional food, culture, and language.  Among notable Austrians who contributed to Texas are:

George Erath (1813-1891)– Fought in the Texas Revolution and became a Texas Legislator who played large role in the Annexation of Texas to the United States

George Dullnig (1846 – 1908)– helped establish the San Antonio and Gulf Railroad

Anthony Lucas (1855-1921) – mining engineer, educated in Graz Austria, discovered fabled Spindletop.

Austrian Apple Struedel with a Texas Twist

Prep Time 20 minutes
Cook Time 40 minutes
Course Breakfast, Dessert
Cuisine German


  • ¼ cup raisins or currants
  • 2 organic Granny Smith apples
  • ¼ cup sugar
  • 1 tsp additional sugar
  • 1 tsp vanilla
  • cup pecans
  • cup graham cracker crumbs
  • 1 tsp rum (if desired)
  • 1 tsp cinnamon
  • 2.5 tbsp butter
  • 1 sheet puff pastry, thawed
  • 1 small lemon
  • 1 egg


  • Preheat the oven to 360F, with the baking sheet inside
  • Core apples, cut into quarters and loosely chop (1” -2” thin pieces)
  • Combine the apple pieces, 1/4 cup sugar, rum, lime juice, chopped pecans, vanilla extract, and raisins or currants in a small bowl
  • Melt the butter in a small pan over low heat. Add the graham cracker crumbs, cinnamon and 1 Tbsp sugar. Stir for 1 minute
  • Add half of the graham cracker crumbs, mixture to the apple slices
  • Sprinkle flour on your work surface (I use a silpat mat). Unfold the puff pastry sheet and roll the pastry sheet int a 16 x 12-inch rectangle. With the long side facing you, spread the rest of the graham cracker crumb mixture even onto the middle this of the puff pastry sheet, leaving 2 inches all around the edge.
  • Spoon the apple mixture in the middle 4 - 5 inches all down the length. Fold the lower half of pastry over the apple mixture picking up the silpat from the bottom. Repeat with the top 1/2 crossing over about 1 - 2 inches. Tuck the ends under to seal.
  • Pick up with silpat and transfer to hot pan, with the strudel seam on the bottom.
  • Make 5 -6 slits with a serrated knife across the top and brush with the egg. Bake for 35 - 40 minutes until the apple strudel is golden brown.


  • 1. Silpat makes this very easy, but a a towel can be used as well.
  • 2. Freezes well - I typically make at least 4 at a time. Then the kitchen is a “floury” mess with 4 times the apple joy. And speaking of joy - take 1/2 of one to a friend 🙂

Emmène moi à Paris (Take me to Paris!)

Gruyere-Slathered Cauliflower


Meaning: To spread or smear (a substance) thickly or liberally.

This word says it all for this recipe! No need to say more except that its a lot of bang for your time.

Gruyere-Slathered Cauliflower

Prep Time 25 minutes
Cook Time 15 minutes
Servings 6


  • 1 head cauliflower
  • 3 tbsp butter
  • 3 tbsp flour
  • cups half-and-half milk
  • 1 cup shredded Gruyere cheese
  • salt and pepper (to taste)
  • Paprika


  • Chop Cauliflower into 2 - 3 inch pieces
  • Steam in a pot with 3 inches water for 15 minutes
  • In a skillet, melt butter, and add flour - stirring constantly
  • Slowly add milk, stirring constantly until mixed
  • Stir in Gruyere Cheese
  • When Cauliflower is soft to touch, drain, and place in serving dish. Spread/slather cheese sauce over cauliflower
  • Sprinkle Paprika across top