Brücke & Strudel

The Brücke exhibit at the Neue Galerie on Fifth Avenue and 86th Street is the first vibrant splash of color to hit New York since the Wall Street tumble began.

It lifted my spirits significantly.

So did my trip to the Austrian museum's lauded restaurant, Cafe Sabarsky, where I sat in a graceful wooden paneled parlor that transported me to a time and place when Freud, Klimt and Wiener Werkstätte reigned supreme in Viennese culture. A much more civilized era. One in which strong, dark coffee and "mit schlag" was de riguer. And, most importantly, one in which Arnold Schwarzenegger wasn't Austria's most famous living son.

The cafe's splendid selection of Viennese pastries was impossible to resist. Frankly, it was difficult to choose between the chocolate glazed Sachertorte or the cherry-topped Schwarzwälder Kirschtorte, so I didn't choose either. I ordered the Apfelstrudel instead. And, as you can see from the photo above, I made a very fine choice. And, if you can't get to Cafe Sabarsky to try a slice of this buttery, flaky, heavenly sweet, you are still in luck. I happened to find the recipe. And, yes -- It's better "mit schlag."

Cafe Sabarsky Apfelstrudel

Strudel mix -
9 apples
84 g sour cream
13 g rum
84 g sugar
117 g sweet bread crumbs
50 g bread crumbs
33 g raisins
17 g dried currants
33 g walnuts

Sweet crumbs -
28 g butter
28 g sugar
55 g bread crumbs

Peel, core and slice apples thinly. Mix together sour cream and rum. With your hands, mix together apples with all ingredients. Melt butter, add sugar and mix until dissolved. Add bread crumbs and mix well. For each strudel use 5 sheets of philo dough with melted butter and powdered sugar between layer. Roll the strudel mix in the philo dough tightly, tuck the ends under and brush with melted butter. Dust with powdered sugar. Bake at 450F for about 20 minutes until golden and caramelized on top.

Comments

[vincent]

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