That is a great story. Your poor mom, all that work. Sounds like it was delish! I made my own dough once, decades ago. It was fun - involved slapping the dough against the table numerous times. But it was very time consuming and I haven’t done it that way since. I’m a little disappointed that ATK used phyllo. I’d love to see them slapping the dough on the counter!
I`m an American, I love Austrian pastry, and I served apple strudel at my coffeehouse in Vilnius, Lithuania. Now, I live in Minsk, Belarus, where I teach baking workshops some weekends. Today, it`s apple strudel with vanilla sauce. I have tried phyllo dough, but never again. It`s way too dry and thin, actually. I will teach guests how to make the dough by hand or with a stand mixer, and how to stretch it over a table. It takes a high-gluten flour to allow for the stretching but I have also used all-purpose. I love what you did with microwaving the apple chunks beforehand, and I thought your use of ginger was interesting.
Yes! I must visit your lovely country someday, if you're still open. I wholeheartedly agree. ❤ Phyllo does not compare. However, I may buy just to have on hand for quick apfel or nutella pastry
I had a German grandmother that made strudel from scratch. I know that traditional scratch-made strudel dough is daunting, but imho store-bought phyllo dough is not even in the same universe of taste and texture. It's not that hard, it just takes some practice, and yes, a couple of failures. But it's so worth it.
My Oma Betty taught me there are many strudel fillings, even meat fillings, nuts, custard, and dinner breads flecked with black pepper and brushed with lard. We made kubisstrudel- pumpkin strudel. it was not perfect, but it was delicious. Oma Betty kam aus Backa, Oesterreich-Ungarn.
guy from vienna/austria (the home of apfelstudel) here and i have to say, you came pretty close to 'the real thing'. filo is actually not that bad of a replacement for real studel-dough. folks here also use puff-pastry, shortcrust and sometimes even yeasted doughs. just you choice of apple is a bit off. you need a very acidic apple like: boskop is the best one, if you cant find those , use braeburn, elstar or cox orange. please no golden delicious. other stuff you can put in the filling: roasted and chopped walnuts , almond slivers or booze (dark rum) soaked raisins.
yeah as an Austrian guy who worked as a pastry chef, we never use recipes for our apple filling (or any fruit strudel filling), literally just apples, lemon juice, almonds, breakcrumbs, sugar, cinamon. For other fruits the same thing ,we had so many different variants, apricots, plums, cherries, berries, mango. Or some nun fruits ones like topfen (quark/a kind of fresh cheese), chocolate, poppy seeds.
You can’t always find those apples in America. That’s why they chose golden delicious and dialed back the amount of sugar they added. Pretty much every store has golden delicious.
Wow, it looks delicious > great job ladies! But, just when I thought I could get through one day of not missing my beloved Mutti (Margarete from Vienna, Austria) … now I have to shed a tear or two. Mutti would use the entire kitchen table to roll out her huge 'apfel strudel' dough, cover it with buttery toasted bread crumbs first, while my 2 little daughters would help her (ha,ha) plump up the raisins in a jar of water, as she prepared the apples, etc. She was their 2nd Mommy, and they were not at all embarrassed to show/share their Grandma's results to others, whereas as an immigrant child I just wanted to have normal 'Canadian food' like my friends :( Lordy, what I wouldn't give to just let her know how wonderful her Apple Strudel was, and your lovely video recipe leaves me with that great flavour memory once again! Oh - oh here comes that tear again, but many thanks for your recipe and "yes, I can smell and taste it again"
I really appreciate this demonstration by Erin and Bridget but I love that Bridget quoted Bill Murray in Ghostbusters. "Cats and dogs, living together, mass hysteria!" Thanks!
How tasty is apple strudel? I've had filo dough in my freezer for I hate to say for over a year now! And decided it was high time it out out of my freezer!😊 Followed your instruction with the layer's of filo dough and butter icing sugar and my Apple Strudel turned out amazing!!!! This time I won't leave the filo dough sooooooo long in my freezer!!! I need to save a slice for my mother-in-law though and she is very German and I know she would love to have a slice of Strudel!🙂
They taste good. The 2nd one got really soft and fell apart because all those juices oozed out....I did do the 2" all the way around and firmly pressed them. Don't know if I'd try this again. I need wine now to recoup.
Anyone watching this, I would encourage to try making apple strudel with strudel dough, as explained in the first 20s of this video. With the right technique, it's not as challenging as they make it sound. I was always scared by tales of how difficult it is to make, but it turns out it's actually really easy. This filo version looks incredibly fiddly by comparison. You just have to knead the dough really well, let it rest for 30 minutes, and then roll it out really thinly on a floured cloth. Then you put whatever fillings you want in (could be apple, could be other fruits) and fold using the cloth.
Incredibly detailed yet simple. I loved the biochemistry lesson as well. Will try this, and ,yes, with raisins. Only question is what method would you suggest if you don't have a microwave?
@@tosht2515 thanks. well, there are definitely other variations. People in Austria have made it with quark, poppyseed, apricot, cherry, & walnuts, hazelnuts or almonds and other variations. But traditionally it was the apple, cinnamon, buttered breadcrumbs, rum -soaked raisins in a thin dough, powdered with confectioner's sugar after baking and served warm out of oven with a vanilla sauce, whipping cream or vanilla ice cream.:)
I made this yesterday as per recipe except different apples and a bit more sugar and it turned out well, I only made one. I think it is best to cool the filling a bit before making and I wasn't sure about the cutting while so hot but I did it and it did allow a lot of steam to escape which could have made it more soggy. All in all good idea and very easy.
So glad you are on You Tube sharing your expertise and knowledge to make life easier and more enjoyable for those of us who have a passion for cooking/baking/grilling.
Filo is on every supermarket shelf. cook your filling with herbs add spices to taste. Strudel uses bread crumbs to adsorb the moisture from the apple. Then stick it in a Air Fryer. You will have much more control.
Wow!~ watching you guys at the end while mine is baking in the oven simply is not fair!😅🤣😂 So this is a real test of my patience. I had a few problems at the beginning because I need to visualize the ingredients because I have memory issues/hearing snafus so I had to set you guys back at least a dozen times bc I thought”Was that 1/8 of a teaspoon or was it 2 tablespoons?” I need to SEE the ingredient somewhere so that was a big issue until things got rolling. It’s very different from strudels I’ve tried in the past but I think this is by far the best. WATCHING THE CLOCK! 😳😋😋
My grandmother also made strudel from scratch. It was the best but yes the dough is difficult to handle. Any suggestions for making a dark cherry strudel? The filling can get very watery/ juicey. Precook the filling like the apples?
Just made this. Turned out well. I subbed the raisins with dried cranberries in one and one with only apples. I also increased the sugar amount significantly. Pretty much re sugared the apples after the microwave technique. Great texture, size, presentation. Be sure not to use too much butter... I think I did as I could taste it and thought it was on the too buttery side... My wife loved it though.
Hi! I really appreciated your tips on reducing sogginess and a tough bottom crust! The style of teaching reminded me so much of one of my most favourite books - Lessons in Chemistry. So great! Thanks 🙂
Excellent instruction for Apfelstrudel according to your recipe preference is OK as it goes. The jury is still out on "the best" recipe, but continues to favor the Austrian method. Baking Apfelstrudel is not rocket science, but does require attention to detail and patience! There really are few shortcuts to quality, and, in my opinion, the proper making of Apfelstrudel is one of them.
Yo Bridget; You can replace the Golden Raisins with chopped Dried Apricot (or dried blueberries) To control the issue with apple juice ... something about dried fruit gives an adhesive effect to the fruit mixture; (they suck up the juice) ... so you don't have to microwave or pre-cook your apples ... I like using a stand mixer for the dough ...
I'm very happy to know the enjoyment of baking and eating a homemade apple strudel has been made accessible for people who don't have the skill, ambition, or and/or kitchen space to stretch dough to the nth degree. Having done it once myself -- and vowing Never Again -- I can't wait to try this one. It looks delicious! My only question would be, how much would the finished product suffer if it were assembled a day ahead, refrigerated unbaked, then put in the oven the next day (I'm thinking, Dinner Party)? ATK, if you're listening, can you advise me on that?
They release too much water and make the bottom of the crust too soggy and it will break. You would need a recipe with something that sucks the water during the cooking.
This is possibly the first time I have been skeptical of an ATK recipe. I noticed that the end result was still really messy - top still shattered and the bottom needed a very sharp knife to cut. It may be better than the easier recipes, but why not just use real strudel dough and have the textures come out right?
Bridget I'm with you I don't like raisins so when I bake or make cinnamon rolls I don't put raisins in them either and if I was to make that apple strudel I wouldn't put raisins in it I just can't stand raisins
It kind of breaks my heart to see the use of a knife, when eating a Strudel. As an Austrian, I still remember my Grandmother making the dough herselve. No we buy the dough, yet it still delicious. And yes, original Apfelstrudel simply demands Raisins. 🙂
Love the recipe. I am curious, how is Phillo dough made? Could it be made with a lasagna attachment, for instance? What would be the preferred flour to use?
The flour needs to have lots of gluten for stretch. My grandmother was a pro at this stuff. After she makes the dough she’d separate them into balls just big enough that would stretch on her dining table. But she’d also coat them with a thin layer of olive oil then into a sandwich ziplock to rest in the fridge before stretching. The dough needs to be thin enough when it’s stretched to read a newspaper through it. She swore by gold medal flour. This takes much practice and is not an easy task my friend but with persistence and patience you can become a pro at it. She was the person everyone came to to make many pans of various strudel in her village (overseas) for weddings.
Not Strudel, you made a pastie. The word Strudel is German and translates pictographically as swirling, whirlpool. So a real Strudel has the pastry curled into the centre, the pastry (was made and stretched onto the Mutters apron,) covered in apple slices and the apron lifted to roll up the assembly, but we all know that. Looks like it tasted great and I'd love to have some of your apple pastie ( with real cream).
I have been looking for a Chef's Jacket like Erin is wearing for YEARS! If anyone from ATK sees this comment and knows where I can find a jacket like hers - PLEASE let me know :) Thank you!!
My mom made her own filo... once. Took her hours to make the strudel. We ate the whole thing in less than five minutes. She almost cried.
I shouldn't laugh, but it's too funny!
@@sallyshipwreck4315 😂 reminds me of my mom long ago. Are we related? 😂
Oh, your poor mom! I don't know her, but I love her!
@@wondering8923 She tried to cook everything from scratch at least once. Her goal was to be like a pioneer woman...
That is a great story. Your poor mom, all that work. Sounds like it was delish! I made my own dough once, decades ago. It was fun - involved slapping the dough against the table numerous times. But it was very time consuming and I haven’t done it that way since. I’m a little disappointed that ATK used phyllo. I’d love to see them slapping the dough on the counter!
I`m an American, I love Austrian pastry, and I served apple strudel at my coffeehouse in Vilnius, Lithuania. Now, I live in Minsk, Belarus, where I teach baking workshops some weekends. Today, it`s apple strudel with vanilla sauce. I have tried phyllo dough, but never again. It`s way too dry and thin, actually. I will teach guests how to make the dough by hand or with a stand mixer, and how to stretch it over a table. It takes a high-gluten flour to allow for the stretching but I have also used all-purpose. I love what you did with microwaving the apple chunks beforehand, and I thought your use of ginger was interesting.
I agree, this recipe is not what I think of when I dream of strudel. But I like it - I’ll need to refer to it by another name!
Yes! I must visit your lovely country someday, if you're still open. I wholeheartedly agree. ❤ Phyllo does not compare.
However, I may buy just to have on hand for quick apfel or nutella pastry
Oh, where in Minsk you teach cooking classes?
Puff pastry is what I will be using 😊
I had a German grandmother that made strudel from scratch. I know that traditional scratch-made strudel dough is daunting, but imho store-bought phyllo dough is not even in the same universe of taste and texture. It's not that hard, it just takes some practice, and yes, a couple of failures. But it's so worth it.
My Oma Betty taught me there are many strudel fillings, even meat fillings, nuts, custard, and dinner breads flecked with black pepper and brushed with lard. We made kubisstrudel- pumpkin strudel. it was not perfect, but it was delicious. Oma Betty kam aus Backa, Oesterreich-Ungarn.
We need a recipe
❤
Followed the recipe exactly as demonstrated…. It was a perfect non leaky apfel strudel….. thank you ☺️
guy from vienna/austria (the home of apfelstudel) here and i have to say, you came pretty close to 'the real thing'. filo is actually not that bad of a replacement for real studel-dough. folks here also use puff-pastry, shortcrust and sometimes even yeasted doughs.
just you choice of apple is a bit off. you need a very acidic apple like: boskop is the best one, if you cant find those , use braeburn, elstar or cox orange. please no golden delicious.
other stuff you can put in the filling: roasted and chopped walnuts , almond slivers or booze (dark rum) soaked raisins.
yeah as an Austrian guy who worked as a pastry chef, we never use recipes for our apple filling (or any fruit strudel filling), literally just apples, lemon juice, almonds, breakcrumbs, sugar, cinamon. For other fruits the same thing ,we had so many different variants, apricots, plums, cherries, berries, mango. Or some nun fruits ones like topfen (quark/a kind of fresh cheese), chocolate, poppy seeds.
But what if I like Golden Delicious?
@@bentleyr00d no strudel for you!
America's Test Kitchen isn't preoccupied with traditional ways of doing things. They find recipes that work and taste good.
You can’t always find those apples in America. That’s why they chose golden delicious and dialed back the amount of sugar they added. Pretty much every store has golden delicious.
10:14
Hans Landa: *WAIT FOR THE CREAM!!!*
Cant believe they didnt wait for the cream
i was expecting for this comment hahaha
：０
hans landa would order: mit schlag, bitte! means whipped cream, in austria schlagrahm.
“Creme”
I have always wanted to know how to make this since my husband was stationed in germany 45 years ago ! I can't wait to try this and surprise him !
I’m definitely with you Bridget in the “Non-Raisin Camp”! However, a small amount of finely chopped Walnuts is quite delicious!
I love walnuts
I did cranberries in mine instead of raisins...
Absolutely!
Great grandma Tifenbach stretching the dough to the floor on a table like a table cloth.
Wow, it looks delicious > great job ladies! But, just when I thought I could get through one day of not missing my beloved Mutti (Margarete from Vienna, Austria) … now I have to shed a tear or two. Mutti would use the entire kitchen table to roll out her huge 'apfel strudel' dough, cover it with buttery toasted bread crumbs first, while my 2 little daughters would help her (ha,ha) plump up the raisins in a jar of water, as she prepared the apples, etc. She was their 2nd Mommy, and they were not at all embarrassed to show/share their Grandma's results to others, whereas as an immigrant child I just wanted to have normal 'Canadian food' like my friends :( Lordy, what I wouldn't give to just let her know how wonderful her Apple Strudel was, and your lovely video recipe leaves me with that great flavour memory once again! Oh - oh here comes that tear again, but many thanks for your recipe and "yes, I can smell and taste it again"
My grandma always put raisins soaked in rum in strudel. A great way to get someone to like raisins :)
Great idea!
Excellent I tried it. I was glad to use the store bought dough. I made it once and it was so difficult to stretch myself.
I really appreciate this demonstration by Erin and Bridget but I love that Bridget quoted Bill Murray in Ghostbusters. "Cats and dogs, living together, mass hysteria!" Thanks!
🤣I LOVE BRIDGET🤣 She is so much fun and very enjoyable to watch and learn from. One of the reasons why I watch the show :)
How tasty is apple strudel? I've had filo dough in my freezer for I hate to say for over a year now! And decided it was high time it out out of my freezer!😊 Followed your instruction with the layer's of filo dough and butter icing sugar and my Apple Strudel turned out amazing!!!! This time I won't leave the filo dough sooooooo long in my freezer!!! I need to save a slice for my mother-in-law though and she is very German and I know she would love to have a slice of Strudel!🙂
They taste good. The 2nd one got really soft and fell apart because all those juices oozed out....I did do the 2" all the way around and firmly pressed them. Don't know if I'd try this again. I need wine now to recoup.
Anyone watching this, I would encourage to try making apple strudel with strudel dough, as explained in the first 20s of this video. With the right technique, it's not as challenging as they make it sound. I was always scared by tales of how difficult it is to make, but it turns out it's actually really easy. This filo version looks incredibly fiddly by comparison.
You just have to knead the dough really well, let it rest for 30 minutes, and then roll it out really thinly on a floured cloth. Then you put whatever fillings you want in (could be apple, could be other fruits) and fold using the cloth.
I am a fan of your recipes for life. What a great idea. I will try it. Thank you guys. God Bless you both.
Incredibly detailed yet simple. I loved the biochemistry lesson as well. Will try this, and ,yes, with raisins. Only question is what method would you suggest if you don't have a microwave?
Love this manageable recipe. 👍 Had apfelstrudel in Austria...pretty sure it had raisins *_and_* walnuts...delicious.
no nuts in austria. but we habe breadcrumbs in the filling.
@Beeline Khan 👍 Breadcrumbs! Thanks for the info. I love apfelstrudel and had it twice in Vienna but my memory is obviously bad. Sorry about that.
@@tosht2515 i have seen rum or brandy soaked raisins and walnuts and then yes the bread crumbs important.
@@Jeweliedear 👍 Yes. I’m glad you confirmed this. Thanks!
@@tosht2515 thanks. well, there are definitely other variations. People in Austria have made it with quark, poppyseed, apricot, cherry, & walnuts, hazelnuts or almonds and other variations. But traditionally it was the apple, cinnamon, buttered breadcrumbs, rum -soaked raisins in a thin dough, powdered with confectioner's sugar after baking and served warm out of oven with a vanilla sauce, whipping cream or vanilla ice cream.:)
I made this yesterday as per recipe except different apples and a bit more sugar and it turned out well, I only made one. I think it is best to cool the filling a bit before making and I wasn't sure about the cutting while so hot but I did it and it did allow a lot of steam to escape which could have made it more soggy. All in all good idea and very easy.
So glad you are on You Tube sharing your expertise and knowledge to make life easier and more enjoyable for those of us who have a passion for cooking/baking/grilling.
As in use?
I need it... I also feel like donating to a patreon or something because ATK is a national treasure and needs to be protected!!
Filo is on every supermarket shelf.
cook your filling with herbs add spices to taste.
Strudel uses bread crumbs to adsorb the moisture from the apple.
Then stick it in a Air Fryer. You will have much more control.
With two scoops of vanilla ice cream on the side and two spoonfulls of cool whip on top. ❤
It looks easy and delicious. Thanks for using phillo dough - I'm more likely to make it now.
Ask for?
I can't wait to dig in, great presentation of apple strudel with explanations. Thank you
I might add walnuts, overall amazing👌thank you🌷
Thank you Bridget!
"Nooooo! My one weakness..."
I have an irrational love for apple strudel. 🍎😍🍏
Kurticus GT Nothing irrational about it. 🍎👍🏼😀
If you are making two can one be frozen ? What is best before or after baking ? Thank you.
Gonna give the strudel a try cuz I'm 1st generation German. Mom would be proud!
One can also grate the apples and squeeze out the liquid.
I'm so making this !! Thank you ! ❤
Thank you 🙏 that was clear and I’m making a cherry version tomorrow.
Thanks for the strudel recipe. Love these videos
Thanks looks great. How long to keep apple pieces in microwave ?
2 mins!
Wow!~ watching you guys at the end while mine is baking in the oven simply is not fair!😅🤣😂 So this is a real test of my patience.
I had a few problems at the beginning because I need to visualize the ingredients because I have memory issues/hearing snafus so I had to set you guys back at least a dozen times bc I thought”Was that 1/8 of a teaspoon or was it 2 tablespoons?” I need to SEE the ingredient somewhere so that was a big issue until things got rolling. It’s very different from strudels I’ve tried in the past but I think this is by far the best. WATCHING THE CLOCK! 😳😋😋
Not oly does this look really delicious, it's a video that I haven't actually seen three times before. Or even once!!!
Just made this and it is delicious.
My grandmother also made strudel from scratch. It was the best but yes the dough is difficult to handle. Any suggestions for making a dark cherry strudel? The filling can get very watery/ juicey. Precook the filling like the apples?
Just made this. Turned out well. I subbed the raisins with dried cranberries in one and one with only apples. I also increased the sugar amount significantly. Pretty much re sugared the apples after the microwave technique. Great texture, size, presentation. Be sure not to use too much butter... I think I did as I could taste it and thought it was on the too buttery side... My wife loved it though.
Trying the filling today!
Phyllo is in the fridge thawing. I can't wait to try this recipe.
Wish you said what happened with different types of apples. I like Honey Crisp for apple tarts. Would they hold up OK in this recipe?
Yes,why not
Hi! I really appreciated your tips on reducing sogginess and a tough bottom crust! The style of teaching reminded me so much of one of my most favourite books - Lessons in Chemistry. So great! Thanks 🙂
Loved it, thanks😊
I’m gonna make this for sure!
I love your channel. I have learned a lot! Great teaching channel!
Perfect
I am going to make like her apple strudel.
Thank you very much.
Awesome, great recipe, can’t wait to try it! Thanks…
One clarification please. Did each strudel have 7 layers? Or did you split the 7 sheets of phyllo between the 2?
Each had 7 layers.
With this method, you get twice as many layers on the top as on the bottom. I bet this approach is handy for lots of other dishes.
Excellent instruction for Apfelstrudel according to your recipe preference is OK as it goes. The jury is still out on "the best" recipe, but continues to favor the Austrian method. Baking Apfelstrudel is not rocket science, but does require attention to detail and patience! There really are few shortcuts to quality, and, in my opinion, the proper making of Apfelstrudel is one of them.
you should try this with a BUTTERED RUM SAUCE that how my wife makes this
This looks delicious and I can't wait to make this. Thank you.
To par cook the apples, how about doing them on the stovetop or In the oven?
Love it!!!😊
Amazing! Can this be prepared the night before and refrigerated for the next morning?
Best looking apple strudel ever
Can we use spring roll wrappers instead of filo?
Can i add walnuts for the apple stuffing? to give the nutty flavor?
What size sheet of phyllo did you use for each struddel?
These are a few of my favorite things
I just wanted to say
Not strudel. The flour you use to make strudel is key. Try Manitoba flour from Caputo flour. It’s Italian and intended for very thin doughs.
Yo Bridget; You can replace the Golden Raisins with chopped Dried Apricot (or dried blueberries) To control the issue with apple juice ... something about dried fruit gives an adhesive effect to the fruit mixture; (they suck up the juice) ... so you don't have to microwave or pre-cook your apples ... I like using a stand mixer for the dough ...
Chill out critics.. it's an adaptation for *easy* baked apple treat for people who don't bake
Great recipe. I serve it warm with a large scoop of vanilla ice cream.
Looks delicious. 😍 Just a question: I don't have a microwave, so can I part-cook the apples in a pan instead?
Why not ,yes you can ,even steam it on water with a pan
This looks amazing and we will try it soon!
This is definitely doable. Once apples are in season I will make it but probably do more cinnamon and nutmeg.
I'm very happy to know the enjoyment of baking and eating a homemade apple strudel has been made accessible for people who don't have the skill, ambition, or and/or kitchen space to stretch dough to the nth degree. Having done it once myself -- and vowing Never Again -- I can't wait to try this one. It looks delicious! My only question would be, how much would the finished product suffer if it were assembled a day ahead, refrigerated unbaked, then put in the oven the next day (I'm thinking, Dinner Party)? ATK, if you're listening, can you advise me on that?
I dug it!
Can you use Pepperidge Farm Frozen Puff Pastry Sheets instead of phyllo? That kind is hard to find where I live.
I think that would be similar to a turnover or a danish, but it sounds freaking delicious.
Why am I unable to pull up a visible pattern when I have a membership? Very frustrating!
I love pastry like this. I much more prefer pastry over cakes with lots of buttercream.
Hanz Landa approves
Would this recipe work with other fruits, like perhaps blackberries, blueberries, or strawberries?
They release too much water and make the bottom of the crust too soggy and it will break. You would need a recipe with something that sucks the water during the cooking.
Wow! So thankful for the directions and recipe!
How many layers?
Is it FEE- low or FI- low?
If you don't like raisins try soaking them in rum.
Amazing recipe~ Turns out PERFECT!
Looks delicious :)
Any baker knows the absolute worst apple to bake with, is golden delicious regardless its easiness to find
This is possibly the first time I have been skeptical of an ATK recipe. I noticed that the end result was still really messy - top still shattered and the bottom needed a very sharp knife to cut. It may be better than the easier recipes, but why not just use real strudel dough and have the textures come out right?
Bridget I'm with you I don't like raisins so when I bake or make cinnamon rolls I don't put raisins in them either and if I was to make that apple strudel I wouldn't put raisins in it I just can't stand raisins
I love this recipe, but want to make the strudel with blueberries instead of apples and raisins.
Can Lisa do an equipment review on pastry brushes?
Blueberries, now that's a great idea! Any suggestion on the adjustments??
We don’t have a microwave, can you cook the apples on a stove?
I will do this Recipe even if it is the last thing I do in my Life!
Great
It kind of breaks my heart to see the use of a knife, when eating a Strudel. As an Austrian, I still remember my Grandmother making the dough herselve. No we buy the dough, yet it still delicious. And yes, original Apfelstrudel simply demands Raisins. 🙂
Love the recipe.
I am curious, how is Phillo dough made?
Could it be made with a lasagna attachment, for instance?
What would be the preferred flour to use?
The flour needs to have lots of gluten for stretch. My grandmother was a pro at this stuff. After she makes the dough she’d separate them into balls just big enough that would stretch on her dining table. But she’d also coat them with a thin layer of olive oil then into a sandwich ziplock to rest in the fridge before stretching. The dough needs to be thin enough when it’s stretched to read a newspaper through it. She swore by gold medal flour. This takes much practice and is not an easy task my friend but with persistence and patience you can become a pro at it. She was the person everyone came to to make many pans of various strudel in her village (overseas) for weddings.
You don't want to know how phillo dough is made or you would never use it again. Believe me!
It's soft flour, it is made by stretching over the table, it is a long, long, long frustrating and complicated process. Never again. Filo it is.
-What’s the best way to eat it?
-I just dive into it 😂
Not Strudel, you made a pastie. The word Strudel is German and translates pictographically as swirling, whirlpool. So a real Strudel has the pastry curled into the centre, the pastry (was made and stretched onto the Mutters apron,) covered in apple slices and the apron lifted to roll up the assembly, but we all know that. Looks like it tasted great and I'd love to have some of your apple pastie ( with real cream).
Attendez la creme!!
“Cats and dogs living together. Mass hysteria!”
I have been looking for a Chef's Jacket like Erin is wearing for YEARS! If anyone from ATK sees this comment and knows where I can find a jacket like hers - PLEASE let me know :) Thank you!!
Ingredients: Phyllo, apples, butter, raisins, panko, sugar, lemon zest, lemon juice, salt, powdered sugar, ginger, nutmeg, cinnamon.
I did make the dough once and vowed never again. The stretching was frustrating when you are alone