 Fresh Apfelküchle | |
| Place of origin | Baden-Württemberg,Germany |
|---|---|
| Main ingredients | Apple,Flour,eggs,Milk |
TheApfelküchle is a traditional Germanpastry, consisting of sliced apples dipped inbatter and fried to a golden-brown color. It is popular inBaden-Württemberg, a federal state in southern Germany. The Apfelküchle has spread throughout Europe and the US. It is similar to anapple fritter but is made more like apancake, and can be prepared in several ways. While it is traditionally eaten as a complete meal, because of its sweet taste, Apfelküchle has also become popular as adessert.
The word Apfelküchle consists of two words:Apfel, meaning apple, andKüchle, adiminutive inSwabian German ofKuchen, meaning cake. A possible translation islittle apple pie.
It is not completely certain when Apfelküchle were first made, however it is known that the pastry was created in south-westGermany in the state ofBaden-Württemberg, where it has been a long-standing traditional meal. Recently, Apfelküchle has spread beyond Germany's borders and has become very popular.[1]
Apples do not tend to tolerate long storage through the colder seasons. Making Apfelküchle is a way to use the spare apples picked in the summer and early autumn. A large number of apples that would otherwise be wasted or were slightly damaged before they could be eaten (either en route to the vendor or damaged during harvest), can be used to make Apfelküchle.[2]
Apfelküchle is traditionally eaten in Baden-Württemberg onFat Thursday, the Thursday prior toRose Monday (Carnival Monday), similar to eatingpaczki onFat Tuesday. Apfelküchle is traditionally eaten as a main course, however in recent years it has often been served as a dessert. DuringCarnival, the Apfelküchle is a must. It is also part of everyreligious holiday in southern Germany.[1]
There are a few different ways to make Apfelküchle. Most recipes differ mainly in minor ingredients, which are swapped out based on personal taste. Apfelküchle all have a main ingredient of apples anddough (made fromeggs,flour,sugar,salt, andmilk). Different variations of dough can be made by adding extras such asbeer,fruit brandy, andcinnamon.
Since the end of the 18th century, it has become common to use a variety of sauces to refine dishes in Baden-Württemberg. As a popular dish in that area, Apfelküchle is often served with its own variety of sauces and sides.[1] The most common way to eat Apfelküchle is warm with cinnamon and sugar, or dusted withpowdered sugar. One of the most popular refinements is to serve it cold with avanilla sauce. It is also popular, especially among children, to serve Apfelküchle with vanillaice cream.[3] Cooks in Baden-Württemberg also like toflambé it withGrand Marnier orrum and serve it with a little scoop of vanilla ice cream. Another sauce used to dress Apfelküchle isChaudeausauce, a French term for hot water, which is composed mainly ofwine,vinegar,lemon juice,egg yolks and sugar. It is traditionally made with white wine; usuallychampagne, and occasionally with a shot ofcognac orsherry. It can be enjoyed both hot and cold.[1]
