A Baker's Odyssey: Apple Strudel Recipe
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- เผยแพร่เมื่อ 20 ก.ย. 2024
- Learn to make classic apple strudel - layer upon layer of paper-thin buttery pastry rolled around a generous amount of apple and cinnamon, with raisins & walnuts.
By baking with immigrants in their home kitchens, James Beard award-winning cookbook author Greg Patent recreates their recipes for future generations in A Baker's Odyssey. This video is the Apple Strudel Recipe included on the DVD that comes with Greg's book.
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I am Craig's wife and I have used this recipe many times. It is perfect every time. Greg explains so thoroughly without too much background detail.
Thank you so much for your support. And so happy to hear you're a strudeler!
I started baking at the age of 11 and have had many disasters along the way. But I really learned from my mistakes, which really were lessons in how to succeed. Thanks for your very kind remarks.
beautiful, thank you ! I could not find the sheets in the stores. Seems like they stopped selling it.
@farmr7 I love the last step. What I do is spread newspapers all around the base of the table and gather them up after the strudel's in the oven. Grating apples is an individual preference only, not a tradition, so feel free to prepare apples as you wish. I make a terrific cabbage strudel and also a porcini potato strudel. Savory strudels should become more popular because they're so delicious.
hans landa brings me here..
Wait for the cream
+LecterJ The top note, that cream...that's a 10.
Thank you so much for your kind note. I learned how to make strudel from two women who have been doing it for decades. It really is great fun and quite a miracle to see how stretchy the dough gets.
Hi Greg, I followed your instructions by the letter and made an outstanding strudel. The pastry was so transaprent I could read through it (tested it with a printed paper) and flaky. It does take time but worth the result. My family was so impressed. Thank you, so , so much.
Bravo! The proof is in the eating. Everytime I make strudel it gets easier. Keep on baking!
I have been looking for an apple strudel recipe just like my grandmother from Austria made. well I finally found it. thank you so much. this has made me and my sisters and mother very happy that I could duplicate our past. grandmother didn't have a recipe. she shredded her apples and so did I. it got exactly as hers did. thank you so much for helping me to relive memories of my grandmother. I watched her make many strudels. one thing different was she covered the entire dough with shredded apples. thanks again.
Thanks so much for telling me about your grandmother's strudel. And happy baking!
What a great story! I learned to make strudel from a Brooklyn woman who learned from her European grandmother. Definitely old school. Thanks very much for passing along your own experiences.
This was absolutely a phenomenal presentation. Possibly the most detailed and patient delivery of any I've seen so far and I can hardly wait to try my hand(s) at this. Thank you so much for sharing! No wonder you have an award-winning cookbook! It may be at the top of my Christmas wish list. Thank you, again!
Thank you for your very kind words. Happy strudel!
Thanks very much for writing. always happy to hear from another strudel maker. Making a strudel 5 to 6 feet long is difficult to handle and I'd need a pan much larger than my oven can accommodate. By rolling from the short side, I also get many more layers of buttery strudel dough.
Loved your directions, great video! Totally amazing! You appear to be a expert strudel maker! Thank you!
+Rita F. Wow! Can't thank you enough for watching and for your very kind comments. Keep on baking!
I have never tried strudel yet, but after watching your video, I am determined to at least try. My mother was from Hamburg Germany and she LOVED strudel!
I have been cooking and baking for many years. Several recipes that normal kitchen bakers wouldn't attempt. But I have never tried to make a paper thin pastry dough like this before. I just mixed up a batch. It's in my fridge chilling now and I was amazed at how stretchy it is. I can't believe how thin it gets. The video isn't a bait and switch people, it really is possible using this recipe.
I can't thank you enough for your supportive note. And I commend you on your own excellent abilities. Happy baking!
Great to hear from someone down under. Just a reminder: strudel dough needs to be stretched in a warm room. It's winter where you are, and unless you're in tropical Australia,
make sure the temp. where you're strudeling is in the mid-70s Fahrenheit.
Best,
Greg
I'm usually rubbish at cooking, but today I've made a really great strudel following your video step by step. So thank you very very much for such an excellent guide!!!
You're very welcome, and thank you very much for writing. Baking and cooking is all about sharing. And success is often in mastering the details.
A thing of beauty. I love to bake, but have never tried to make strudel. Your video is very informative and easy to understand. Thanks. I will try it as soon as I can.
Wow that's an amazing job. Kudos for the effort you had put in
This is absolutely amazing. That strudel must taste godly delicious!
Thank you very very much for the recipe. The most difficult part is the dough and you explained it well. In my country no one wants to tell you the details and this cake is really about the details. Thanks!
Very helpful. Rolling from the center, using my hands to even out the thicker parts with out tearing it! Thank you!
You're very welcome.
My Grandma use to make Apple Strudel similar to this. Even better, she would stretch it out, "roll it", then cut the "noodles" into 4 inch or so pieces. Use a heavy pan with a lid and oil and a bit of water for steam, add a few peeled potatoes, to the bottom of the pot, add the strudel noodles and cook them until the potatoes are done. Serve them with a roast beef and gravy...to die for and an amazing childhood memory. This was fun to watch....PS. My Grandma would always say "if you can't read the newspaper through the dough, it's NOT stretched enough!"
Greg, my mom is from Austria and it is my hobby to cook German dishes including a traditional sauerbraten roast. Most recently I tried my hand at homemade sauerkraut for the first time. I am going to try my hand at making a strudel very soon. I appreciate your video.
***** Thank you very much for writing, David. Have fun making the strudel.
Hello, i made your strudel recipe at home this weekend, it was 100% success with my family and friends. Thank you so much for sharing your recipe.
I apprenticed with a Polish master pastry baker in Sarasota FL many yrs ago, thats how we made it, its very simple. We did it on a very long table with floured linen. Rolled into a log 16 foot long then cut into 18 inch logs, wrapped with baking paper, stacked up and froze them off.
Unwrap to bake when needed. I work as a pastry chef near Boston, they're asked me to upgrade their puff dough streudel, I think I'll do this.
Good video.
this video has been very educational. Thanks for sharing your techniques and recipe.
Wow! that was fantastic, thank you for sharing!
You're very welcome. And thanks for writing.
And thank you for taking the time to write me. Happy baking!
Awesome video. this is almost the same recipe as my mother used. it is so nice to see someone still doing the craft.
Wow! I just had my first Apfelstrudel in Berlin and I am hooked! I didn't realize how labor intensive it is! That being said, as soon as I'm back in the states, I'm going to make this for the holidays. Thank you so much for the detailed tutorial!
Well, good luck Emily. And do let me know how your strudel turns out.
wow nice that gives me a bit of confidence to actually try that :)
thanks for the great demonstration!
i'm really impressed by your show! I was trying to make an apple strudel from a book recipe. However it doesn't tell me the process of making dough and the really amazing process of stretching. Thank you so much for showing such as great process.
Amazing video! I'll try. :)
I can't believe that this video have 7 years!!! Thanks!
My son and I will be making this on Christmas day. My grandfather has always made the Apple Strudel but passed away this year. My 15 year old son loves to bake so my mother asked me if we could take over the traditional Christmas strudel. We have never made strudel before. Any tips you can give newbies that you didnt already cover in this awesome video?
Just make sure your room is warm and have fun! Let me know how your strudel turns out. Happy Holidays!
When I was young I watched my Mum make her strudel a little differently , After the butter stage she sprinkled bread crumbs and sugar over the pastry and then grated the apples over the whole pastry and then roll it up and that is the apple strudeI I have always remembered and to this day still make it the way my Mum showed me. I was impressed with your recipe and will have t give it a try Greg.
I sure like your mom's method. I'll give it a try next spring when it warms up enough to make strudel. Many thanks for writing.
exactly how my grandmother did it too
My mom did like this. She was the Strudel Queen in the city.
I thank you for your kind words. Vinegar or other acids are often added to doughs to tenderize them by preventing over-development of gluten. In this strudel dough, I really am not sure if the small amount of vinegar is really doing anything. The aim in making strudel dough is to develop the gluten so that it becomes very stretchy. My feeling is that when recipes get handed down and they work bakers are reluctant to deviate from what works.
I want to thank you for this. My grandmother showed me how she made her strudel dough, and this is exactly what she did. Her filling was a little different.. but thank you so much
I really appreciate your comment. I think you have a great grandmother!
So glad you wrote. I'm in Hawaii right now and am thinking of making a fresh pineapple passion fruit strudel with macadamia nuts.
Thanks! Kind of you to be so encouraging to novice cooks:)
Btw your presentation is great & clear & well-paced!
I'm happy my strudel video brought back such happy memories for you. I really appreciate your letting me know.
Yes. There are many different ways of making strudel dough. Glad to know your method.
Thank you for the recipe and explaining it step by step so simply!!
I'll never be able to do something like that!
OH MY!! YOU DO WORK A LOT!!
CONGRATULATIONS, IT MUST BE DELICIOUS!
Hugs, from MONTEVIDEO, URUGUAY, SOUTH AMERICA
Great video.
Thanks for the time you took to teach us.
what a beautiful job. my German American mother, who I lost at a young age, use to make strudel. it brought back great memory for me. thank you But I have to say, I think yours looks better LOL.
You are making it look so very easy....
Baking pans and oven temperatures can go all over the place. I love the fact that you've plunged in so fearlessly and that your strudel turned out so well. Do try the cabbage strudel, too. It's amazing.
Thanks very much for your kind words. I'm answering in 2 posts because of length. Volume measures can be confusing because we measure liquids and solids. One cup liquid (water, milk) equals 8 ounces by volume (not necessarily weight). If you measure 1 cup honey in a standard American glass measure it will weigh about 12 ounces.
just brilliant great tradition
I like this idea. I've done exactly that in the past but worked around to the method I described in my video and book. Happy baking!
I was looking for a good way to make strudel (not with bought pastry) and this was awesome. Thank you kindly :D
WOW!!! Im so wowed! You are brilliant!!!! :) you are my strudel hero! .. You make it look so so easy, but Im not sure if I'd dare to prepare this... :) My fav video now. THANKS so much!
Fantastic!!!!! thanks MR.Greg!!!!!
Thank you very much. Fantastic explanation.
That's great news! Thank you so much for letting me know. Hope you enjoyed the experience.
Greg, this weekend I tried your strudel dough recipe. I made three. The first one I knew wouldn't be as good because there is a skill and a touch to stretching the dough that takes a little time. So the first one was a little thick. The second stretch went better and this last one was the best yet. I am amazed how thin the dough can get. I made two cherry and one chocolate and the last one I'm about to make is the traditional apple strudel. I appreciate your video.
***** Bravo, David! And thanks for persevering and letting me know of your efforts.
My grandmother always taught me to spritz the dough with butter (using a spray bottle) to avoid tearing, and to ensure that the dough is nice and buttery.
You're very welcome. Some things have to be seen in order to be learned. This is why I included a DVD with my book. Happy baking!
You can certainly make strudel dough without a food processor. Just do all the steps by hand. Slam the dough down with great vigor to develop the gluten. And be sure to let it rest 2 or 3 hours so that it will stretch easily. The whole process is a lot of fun.
Thank you!! I made your recipe and, must admit, did find the most important part in stretching the dough, is PATIENCE:) Being my first time, I managed to open holes in the edges, which I cut as indicated, but the strudel came out very good! Thank you:)
Brava, Vivian!
holy hell you have to have god-like dough skills to roll out the dough throughout the ENTIRE table. teach me master!
Great receipe for te dough, great video! I have changed just the filling for banana strudell. But learned a lot from the tecniques in this video!
I started watching this video not knowing how much work went into tradditional strudel. I think I'm gonna trust a baker to make it for me...
Your reaction was exactly how I felt the first time I watched the process. And no beating around the bush, stretching strudel dough takes practice. But with perseverance you'll be able to do it!
Greg, thank you so much for making this great video! Wishing you good health!
@@user-zd6bu6gc5j Thank you, Stan.
I never knew strudel was this iffy to make! Will never complain about prices again..
It is very hot & humid where I am. I will do this when I have gather up the courage:)
I know it's an old video but thank you for the great tutorial
That's a great system you describe. Thank you very much for sharing it.
@enano6111 It's not necessary to cook the apples at all before rolling up the filling in the dough. Just make sure the apple is cut into smallish pieces. After baking the dough will be crisp and the apples nice and tender. Many thanks for writing.
Wow that is amazing I will try that,Thanks
Strudel takes practice. Hot & humid is good to keep the dough stretchy and moist. Go for it!
Great work, thank you.
You're very welcome.
And a thank you to you for your kind comment.
I like this tip. I drizzle the butter onto the dough, but the spray bottle will do a better job. Thanks for letting me know.
wow, i wanna try this but, i don't think i can straight the dough like that
i admire you
Incredible of what you can do with a clean bedsheet.
Thank you for your kind comment!
But of course! Always serve strudel with whipped cream.
In Austria you don't get whipped cream and it's served cold or just warm...
Elena A Yes you do but it mostly depends on personal taste.
Not in the time we spent in Austria did we ever serve or have it served with cream..
Inglorious basterds?
+MidEnginedV10 'Wait for the cream' said Hans Landa.
delilah is correct according to my strong German family tradition - grate the apples so pieces are small, spread them, sugar, breadcrumbs moistened with melted butter and cinnamon over the entire dough. Fold the two sides in, put melted butter on those surfaces, and then roll the strudel up as shown. Another favourite is cabbage strudel - saute the shredded cabbage as a filling. Also good with poppyseed & strawberry jam, or with cottage cheese and onion. Last step in recipe? wash the floor!
very good video. i enjoyed watching this.
Thanks very much for letting me know.
Oh, come on, make the strudel! You'll have tremendous fun and feel a real sense of accomplishment. And yes, it is delicious.
Happy Baking!
great! i did make one although not as good and not as flaky, (maybe too thick) but my family and friends love it. thanks !
I am diabetic and make 2 out of it by rolling the dough thin and just rolling once to make them paper thin,but great recipe and great video.
A masterpiece
Amazing recipe, it turned out perfect thank you
Were still watching. :)
@Naviti7 I hope you do. Be sure the room is warm, 75 to 80 degrees. And do let me know your results. Very happy you wrote.
that looks delecious!! thank you for the video.
This is beautiful !! thank you
Thank you very much for the video and sharing your receipe of strudel. You mentioned 2 and 3/4 cups of flour. 1 cup is 200gr. THank you for your reply beforehand!
+Illyichevsk Church 1 cup flour should weigh 140 grams (5 ounces) measured by dipping the dry measure into the flour container, filling to overflowing and leveling off with a straight edge. 2 3/4 cups should weigh 385 grams. Use this amount for the dough and you'll be fine.
+Greg Patent Thank you for your prompt reply. And now I unerstand how much water to use. May God bless you!
Thank you so much.
Thank you so much for the recipe!
@ShellyMimi You are so very kind. Thank you!
Sempre tive dificuldade ao abrir a massa. Foi muito bem explicado. Gostei muito. Obrigada
You have a point about the acid. It's a paradox. To make the dough you use acid to help inhibit gluten formation, and before stretching the dough you need to vigorously develop its gluten by slapping it around. The long rest (2 to 3 hours) relaxes the gluten. You stretch the dough until it is paper thin and can read text through it.
@Daveyhunter1 Please let me know how it works for you. Remember, strudel dough likes a warm room. Happy strudeling.
Yes, dip and level. I would prefer to use a scale. Flour can vary in 'fluffiness' so mass would be more accurate. I plan to convert my volume to mass next week when I make about 5 strudels for an Octoberfest fundraiser.
The added chopped nuts were tasty with apples, raisins, currants, but need to be fairly small to make slicing easy.
Dry ingredients are measured in calibrated dry measures (1/4, 1/3, 1/2, and 1 cup). Again, what you're measuring with a cup will vary in weight. One cup of sugar, for example weighs 7 ounces, but 1 cup of flour can weigh anywhere from 3 1/2 ounces to about 5 ounces depending on how you got that flour into the cup! If you dip the cup into the flour bin, fill to overflowing without packing down the flour, and sweep off the excess with a straight edge the weight will be about 5 ounces.
@Laynep123 I have used it, but just a little, so the apples don't get too wet. I sprinkle some on the apples in a bowl and use my hands to toss the apples around so they get a light coating. Quite delicious!
@CaponeFavilla1 Many, many thanks for your perceptive and uplifting comments. I feel that a video should show the essential steps in making a dish, and to do that there should be no tricks and no twists. Above all, have fun when cooking!