• 250 GRAM FLOUR
• 100 GRAM BUTTER
• 50 GRAM SUGAR
• 2 TBSP OIL
• 1 KG APPLES, peeled and chopped
• 100 GRAM RAISINS
• 150 GRAM BREADCRUMBS
• 1 TBSP CINNAMON

• 100 GRAM SUGAR
• 200 GRAM BUTTER, soft
• 175 GRAM FLOUR
• 1 TSP BAKING POWDER
• 1 TSP VANILLA SUGAR

Mix the flour with 50 gram melted butter, the oil and 1 dl water. Roll it out very thin. Mix the rest of the butter with the breadcrumbs and spread over the dough. Mix the apples with the raisins, the sugar and the cinnamon and spread the mixture on one side of the dough. Roll up as on picture. Bake 20 minutes at 225 degrees Celsius. Allow it to cool down and decorate with icing sugar.

See also recipes for Tiroler strudel, strudel di mele, minced beef strudel and ham strudel.

Melt the sugar slowly in a pan and poor on a buttered baking tray. Allow it to cool down and break into small pieces. Mix butter, flour, vanilla sugar and baking powder and stir in the caramel. Put little heaps with a tea spoon on a greased baking tray, well apart (they spread). Bake 10-15 minutes at 180 degrees, but keep watching since they should be very thin and burn easily.

Koggetjes originate from Amsterdam and the name is derived from "kog", a ship that was used from the 10th to the 15th century and which was pictured on the old flag of Amsterdam.

Another recipe from the capital of the Netherlands is Easter bread from Amsterdam.

On 27 October 1275 the founding of Amsterdam took place. Inhabitants had built a bridge over the Amstel and therefore didn’t pay toll. On 24 August 1815 the city became Dutch capital. Click on culinary calendar for more links between cooking and worldwide history.