| Apple Pie (Torta Di Mele) - Flavour Art | 1.50 % | ||
| Cinnamon Danish Swirl - Capella | 4.00 % | ||
| Double Apple - Capella | 4.00 % | ||
| Ethyl Vanillin 10% - The Flavor Apprentice | 1.00 % | ||
| Fuji Apple - Flavour Art | 0.75 % | ||
| Lemon Sicily (Limone Sicilia) - Flavour Art | 0.50 % | ||
| Total Flavour | 11.75% | ||
This is a pretty accurate version of a classic austrian applestrudel,like my grandmother used to make it.
The base for the dough here is a combiantion of CAP Cinnamon danish swirl and FA Apple Pie.
A traditional Applestrudel needs to have cinnamon,so it's not far fetched to use CDS here.FA Apple Pie doesn't really have much of an apple flavour,but a wonderful crust which adds a bit of a baked feel to the base.
The Apple Filling here consists of CAP Double Apple and FA Fuji.They just work well together where Double Apple provides the main Apple profile and Fuji adds a bit of depth.
Vanillin adds a bit of sweetnes and just works well in here.
Finally,lemon sicily is in here to achive a bit of separation in between the different layers.You won't really taste it,but omit it and you will loose definition.
Enjoy and let me know what you think