Goodness! Thanks for the tag! Apologies if I haven't been active; I teach high school math/science and my students are in their exam season, so you can imagine I've not had much free time! Anyway, marvelous video and final result! So delectable! Learned a ton of new things, especially from watching you do it so well! Very laborious dessert, but has to be worth it. I'm attending an engagement party this weekend and was thinking of something to make to bring. Your video couldn't have come at a more perfect time, haha. Much love!
Please don't apologize! Life is busy! I only tagged you because I wanted you to see the recipe you requested. I hope it turns out well for you for the engagement party. Enjoy!
This is exactly how my Mother made Strudel. Every Christmas. No open ends. My Father, Sister & I stationed around the dining-room table with Mama. Thank you 😊 for this video which has evoked a lovely 😍 childhood memory 🇨🇦.
Thank you 🥰 After I stretched the dough for the first time when I was testing the recipe, my five-year-old exclaims at the end, "I'm so proud of you, Mommy!" It was so cute.
@@BakeAcrossEurope They have palachinken, which are Hungarian Crepes done sweet or savory I used to love. Knödeln were great, and the.n of course Linzer Torte or Sacher-Torte!
I'm so impressed with your dough skills. I'm in awe. I don't think I will try this at home. Too intimidating. I'm enjoying your videos. Thank you for the excellent content!
Honestly, I was really intimidated to try this, too! But it was easier than I expected because the dough was really silky and stretchy. Thanks for watching!
Wow, that elevates baking to a whole new level! I saw Anna Olson using exactly the same method of stretching dough for a strudel but I thought it was too complicated. However, now I can see similarities of this dough with the dough for Polish pierogi and that method makes sense because the dough for pierogi is very elastic and flexible. It's like making baked pierogi instead of cooking them. Anyway, congratulations on making an authentic Austrian strudel, this really is quite an achievement considering the amount of work. I saw some modern recipes with phyllo dough but well, that's shortcuts 😄
Yes! It's not as complicated as it looks just because the dough is so much stretchier than you would expect. It definitely felt like an accomplishment to get it that thin, though!
This looks amazing. If I don't like raisins, are they absolutely essential or can they be substituted for something else? Also, if it's best served fresh, can I prep it the night before and then bake it or will the dough get soggy in the fridge?
If you don't like raisins, no worries! Just leave them out. No need to substitute them with anything. You can serve it the day after you bake it, and it will still be good, but it won't be crunchy like that first day. I would not recommend storing it raw in the fridge overnight. The juice from the apples would make the dough too soggy. I hope you find a way to make it work for your schedule! It's really worth a try.
Thank you for letting me know! It looks like a lot of my older videos had broken links. I've fixed them all. Please let me know if you continue to have trouble accessing them.
Absolutely fascinating that the dough can be stretched out so thin ! Wonderful work Kristin 😊
It's really impressive that such a small piece of dough can do that!
Goodness! Thanks for the tag! Apologies if I haven't been active; I teach high school math/science and my students are in their exam season, so you can imagine I've not had much free time!
Anyway, marvelous video and final result! So delectable! Learned a ton of new things, especially from watching you do it so well! Very laborious dessert, but has to be worth it.
I'm attending an engagement party this weekend and was thinking of something to make to bring. Your video couldn't have come at a more perfect time, haha.
Much love!
Please don't apologize! Life is busy! I only tagged you because I wanted you to see the recipe you requested. I hope it turns out well for you for the engagement party. Enjoy!
This is awesome. I haven’t made in ages but this is a great reminder. Thanks for sharing 🎉
Thanks for watching! This was such a rewarding dessert to make. 🏆
Wow thank you for the way you explained this recipe.The way you explained everything makes it easy to follow..
@@jeffbielar3347 you're welcome! I hope you get a chance to try making it!
This is exactly how my Mother made Strudel. Every Christmas. No open ends. My Father, Sister & I stationed around the dining-room table with Mama. Thank you 😊 for this video which has evoked a lovely 😍 childhood memory 🇨🇦.
Thank you so much for sharing! I was so happy to be able to do it the authentic way!
The recipe came from my paternal Grandmother who emigrated from Austria to Canada in 1913. 😊
@@catherinepfeifer-croken9538 I love that 🥰
Oh my goodness! The patience and skill you have to get that dough stretched so thin across your table is beyond impressive!!
I was really nervous that it wouldn't turn out, but that dough is stretchier and more resistant than it looks!
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You're welcome! Thank you for watching!
This looks amazing 🤩
The crunch is really what makes this dessert so amazing!
Your family is SO lucky!!
Thank you 🥰 After I stretched the dough for the first time when I was testing the recipe, my five-year-old exclaims at the end, "I'm so proud of you, Mommy!" It was so cute.
@@BakeAcrossEurope That's adorable!!
Thank you for all the Austrian recipes!!! ❤
You're welcome! I'm looking forward to adding more Austrian recipes to the channel. If you have any favorites that you'd like to see, let me know!
@@BakeAcrossEurope They have palachinken, which are Hungarian Crepes done sweet or savory I used to love. Knödeln were great, and the.n of course Linzer Torte or Sacher-Torte!
I'm so impressed with your dough skills. I'm in awe. I don't think I will try this at home. Too intimidating. I'm enjoying your videos. Thank you for the excellent content!
Honestly, I was really intimidated to try this, too! But it was easier than I expected because the dough was really silky and stretchy. Thanks for watching!
Wow, that elevates baking to a whole new level! I saw Anna Olson using exactly the same method of stretching dough for a strudel but I thought it was too complicated. However, now I can see similarities of this dough with the dough for Polish pierogi and that method makes sense because the dough for pierogi is very elastic and flexible. It's like making baked pierogi instead of cooking them. Anyway, congratulations on making an authentic Austrian strudel, this really is quite an achievement considering the amount of work. I saw some modern recipes with phyllo dough but well, that's shortcuts 😄
Yes! It's not as complicated as it looks just because the dough is so much stretchier than you would expect. It definitely felt like an accomplishment to get it that thin, though!
This looks amazing. If I don't like raisins, are they absolutely essential or can they be substituted for something else? Also, if it's best served fresh, can I prep it the night before and then bake it or will the dough get soggy in the fridge?
If you don't like raisins, no worries! Just leave them out. No need to substitute them with anything. You can serve it the day after you bake it, and it will still be good, but it won't be crunchy like that first day. I would not recommend storing it raw in the fridge overnight. The juice from the apples would make the dough too soggy. I hope you find a way to make it work for your schedule! It's really worth a try.
I love your recipes , but I can't access the recipes on your site
Thank you for letting me know! It looks like a lot of my older videos had broken links. I've fixed them all. Please let me know if you continue to have trouble accessing them.
Can you post a recipe for Lebkuchen , I love that cookie . Thank you
I do have a Lebkuchen recipe coming out in a few weeks! Which version were you hoping for? There are several different kinds.
Hi friend good video friends wow i like video friend 👍👍👍😀😀💞💕💞♥️💖💗❤️ 😀💞
Thanks for watching!