I’ve never took pictures of my apple strudels before, because I was never satisfied with the result. A few weeks ago, I finally found a perfect recipe. It is smart, logical, with detailed instructions — Original Viennese Apple Strudel (Apfelstrudel). I am adding it to my collection of favorite recipes with many thanks to Ursula & David.
There are many articles and videos about making this flatbread, but most recipes belong to people who make it every day and don’t need to measure ingredients any more. The results on pictures are different — more or less thick, more or less soft, with more or less defined layers. So, where to begin?
The name of this famous Uzbek layered bread is similar to some other breads of Middle East, but it’s different. It can be made with unleavened or leavened dough, with melted lamb (tail) fat or with melted butter. It’s soft, flaky, and crunchy at the same time. If lamb fat is used, it adds additional flavor.
It was our seafood block. Chef J finished his st jacques demo and arranged seared scallops between two halves of baked puff pastry with a splash of creamy sauce — perfect combination of flavors and textures. For the old classic preparation, the puff pastry was shaped as a shell. I couldn’t understand why nobody serves scallops like this any more. Since than, I’ve been using this idea for my scallop dishes and seafood appetizers.
Badambura means almond (badam) pie (bura). It belongs to Azerbaijani cuisine, one of the cuisines of the Caucasus. This multylayered pastry is filled with almonds meal, sugar, and ground cardamom. Badambura is usually prepared for the spring holiday Novruz, but can be enjoyed all throughout the year.