Oh, how beautifully it always smelled when apple strudel was baked at our home. Apples were not in short supply in the former Czechoslovakia, so there were often apple strudels in autumn, winter, and spring.
The fresh dough, made from butter, eggs, flour, sugar, vanilla, grated lemon zest, and milk, the grated apples mixed with cinnamon sugar, almonds, and rum-soaked raisins.
The dough was rolled out with a rolling pin into a large flat sheet, then the apple-cinnamon-sugar-raisin mixture was spread on top, and everything was rolled up into a thick roll, with the ends tucked in to prevent any leakage. Finally, the strudel was brushed with egg yolk before baking.
This wonderful scent that the prepared apple strudel then emitted reminds me of al02 (silly name).
The sillage is good and quite fruity-cinnamon heavy, and the scent lasts a long time. It is a beautiful and pleasant fragrance, yet I wouldn’t want to smell like apple strudel, neither unbaked nor baked...
A thousand thanks for this wonderful memory, dear Luminosa.
Baking apple strudel with grandma in the kitchen - that was my first association too - even before I read your comment. Unbaked. Just like you said.
Our grandmas must have had the same recipe :-D
I feel the same way about the scent! But I love smelling like apple strudel. My husband really likes it too. It has a cozy and warm fragrance, and I definitely need a bigger bottle! Love it :-)
Apple strudel?! Yummy! But I definitely didn't want to smell like that... It's a shame Biehl can't come up with better names that actually fit the scents. al02 = apple strudel - you really have to think outside the box for that one...
Our grandmas must have had the same recipe :-D