Cooked Apple Strudel with Cinnamon Sauce

Strudels were an indispensible part of menus in the past and the same is today. Housewives put them on the table at various opportunities. They especially liked to serve them when farm works were being done, for public holidays and during the fast. Depending on filling, today strudels can be the main course or a side dish to the main course. A peculiar delicacy is also strudel as a dessert, filled with apples from home meadow fruit garden, served with heavenly smelling cinnamon sauce.

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