Happy first day of fall, y’all! And happy first day of Oktoberfest. This 16 day festival is held each year in Munich, Germany. The Oktoberfest celebrations start today and run until Sunday, October 7th. Christine from Cook The Story and I met with Ricardo from The Beer Guerrilla to talk Oktoberfest beers! So, if you can’t travel over to Germany for this fun-filled festival watch our Google Hangout to learn about a few beers you can try right in the comfort of your own home!

Here are two recipes you could make if you plan to host your own Oktoberfest celebration:

• Cucumber Salad
• Homemade Applesauce
• Apple Streudel

Planning to host an Oktoberfest party? Get a few great tips from this article on Rachael Ray.

As soon as we received an invitation to an Oktoberfest party I knew I wanted to make Apple Strudel. I searched high and low for the best recipe, and although I wanted to make my own puff pastry I knew I wasn’t going to have time. After a good half hour of researching recipes I finally decided on the Pepperidge Farm® recipe. Great choice because not only was the recipe easy to read and make, but super delish! If this is your first time working with puff pastry you should know that it takes about an hour to defrost! I had never worked with frozen puff pastry before and did not plan accordingly. Luckily I didn’t ruin it by defrosting it in the microwave! Hope you’ll try this recipe and love it just as much as my friends and I did! *You must make the vanilla sauce that goes with it… oh-so good! 

• 1 egg
• 1 tbsp water
• 2 tbsp granulated sugar 
• 1 tbsp all-purpose flour
• 1/4 tsp ground cinnamon
• 2 large Granny Smith Apples, peeled, cored and thinly sliced
• 2 tbsp raisins
• 1/2 of a 17.3 oz package of Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• Confectioners’ Sugar (optional)

1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.

3. Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.

4. *Optional* Vanilla Sauce: Stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for at least 1 hour. Remove the vanilla bean. Makes about 1 3/4 cups.

A few tips: 

•  Make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
• For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.