Apple pie is a great dessert, but apple strudel is way better. I don’t know why apple pie is so popular in the United States but the apple strudel is not.
I have talked in detail about apple strudel in a previous post on my blog.
Apple Pie vs. Apple Strudel
Both apple pie and apple strudel have a lot in common, but the strudel is much thicker, heavier, and tastier. It is also more difficult to prepare as it has more ingredients. I personally prefer the strudel much better, but I wish it is more widely sold in bakeries around me.
The ingredients of apple pie are flour, sugar, salt, butter, nutmeg, cinnamon, margarine, and most importantly the apples. Besides the apples, all other ingredients make apple pie a high calorie dessert.
Apple pie is often served “a la mode”, which means with ice cream on top of it. The pie should be hot though. The mix of the hot pie and the cold ice cream results in a great taste unmatched by any other dessert I know of.
It is also sometimes served with whipped cream on top of it (instead of the ice cream), but I don’t like it that way.
It sure can be served as is too.
Most people like it hot, but it can also be perfectly served cold. No problem with that.
Arabic sweets are the same as Middle Eastern sweets or Mediterranean sweets. They are those pastries made of two kinds of dough (filo dough or Knafeh dough) and filled with nuts.
These sweets are the main dessert in the Middle East region. In Arabic countries, Arabic sweets retailers are everywhere.
Types of Arabic sweets
There are many types of Arabic sweets, but they can be grouped in two major categories: Assorted Baklava and Mamoul. While assorted Baklava is a collection of pastries, Mamoul are Middle Eastern semolina cookies.
They are usually consumed as desserts. Well, it is the most desired dessert in the Arab world.
Baklava is a multi-layered pastry filled with nuts and topped with sugar syrup. The best filling is pistachios, but some people like to use walnuts.
The authentic original Baklava is the oldest and most famous type of assorted Baklava, but many other types of assorted Baklava, such as Borma, Basma, and Ballorieh, are very popular as well in the Arabic world.
Original Baklava is famous worldwide, most notably in Turkey. However, the rest of the pieces that make up the Assorted Baklava family are mostly famous in the Middle East.
Mamoul is a cookie. It is made of semolina and filled with nuts or dates. For filling, people use pistachios or walnuts or dates.
Mamoul-Mad is another famous Middle Eastern semolina cookie. It is made from the same ingredients as Mamoul, but it has its filling exposed. Mamoul, on the other hand, has the outer shell enclosing the filling.
Karabij is also considered a Mamoul cookie. It is actually a small pistachio filled Mamoul cookie that is dipped in a special creme.
Baklava is made of flour, starch, nuts, and butter. Mamoul, on the other hand, is made of semolina, sugar, butter, yeast, rose water, and nuts.
Where to Buy
In Middle Eastern countries, Arabic sweets retailers are available everywhere. However, in the west, your best choice is to order them online. Shipping these days is fast and not that expensive.
Apple Strudel is not apple pie. It is way better. Like apple pie, it is filled with apples, but the filling is much thicker and the spices are much tastier. Also, the pastry of the apple strudel is much better than that used in the apple pie.
Apple strudel is a European dessert, more than 300 years old. It is popular in most European countries, notably France and Germany.
What makes the apple strudel so great is its filling. The filling is made of apples mixed with raisins, sugar, and cinnamon.
The other characteristic that makes the apple strudel so tasty is the thin pastry. The pastry is so thin, it does not dominate the taste as is the case is apple pies. The taste is dominated by the apples mixed with raisins and cinnamon.
For a great Apple Strudel recipe, check this link on the Food Network http://www.foodnetwork.com/recipes/paula-deen/apple-strudel-recipe/index.html.
Apple strudels are made of apple, raisins, lemon juice, cinnamon, sugar, pecans, and milk.
What’s Crème Brûlée?
Well, it is French for “Burnt Cream”.
Ok, and why the double “e”?
Because in French, adjectives to feminine words like “creme” get a “silent e” appended to them. The “lée” in “brûlée” is actually pronounced “lay”.
Ok, but what is it after all?
It is a great dessert made mostly of custard but which top layer consists of a thin layer of burnt caramel. The burnt caramel is thin but solid, so you first have to break it in order to get to the custard.
This dessert dates more than 300 years back.
Crème brûlée is made of heavy cream, egg yolk, sugar, and vanilla extract.
Like many famous foods, many nations claim the invention, and it is difficult to exactly trace the origin. In the case of crème brûlée, it is most likely that either the Spanish or the English created and called it “creme catalana” and “burnt creme” respectively, but it was later the French translation of the word that was dominantly favored, and it is known today worldwide as “crème brûlée”. Well, you cannot argue that “crème brûlée” sounds much better than “burnt cream”. Well, it is French.
This is my desserts blog. Here I will write all I know about different desserts.