How to Make the Best Strudel | Bake It Up a Notch with Erin McDowell
ฝัง
- เผยแพร่เมื่อ 4 มิ.ย. 2024
- In this latest episode of #BakeItUpaNotch, Food52’s Resident Baking BFF Erin McDowell shows us all the ins and outs of making strudel. This wonderful fall dessert has flakey layers of pastry and is packed with sweet (or savory!) fillings such as apricots, apples, chocolate, coconut, and candied nuts. From equipment, techniques and tricks, as well as avoiding common mistakes, Erin guides us on this strudel adventure. Let's get baking!
Recipes featured in this video
Foolproof Strudel Dough: f52.co/30pGJBf
Apple-Pecan Strudel: f52.co/3H737zU
Creamy Kale & Walnut Strudel: f52.co/3C8k899
Chocolate Coconut Strudel: f52.co/3DaVLJc
Custard Strudel: f52.co/3neJZZ7
Also featured in this video
Five Two Ultimate Baking Tool Set: f52.co/3m9H03E
Five Two Essential Kitchen Knives: f52.co/2Vmqqml
Looking for something specific?
VIDEO CHAPTERS:
0:00:00 Intro
0:02:03 Our tools & equipment
0:02:41 Let's start with the dough
0:08:27 Time to talk fillings
0:11:08 Get stretchy
0:16:52 Drizzle, sprinkle, dollop, and roll
0:22:48 Slice and taste
0:26:21 Mistakes happen
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What fillings would you put in a strudel? Let us know in the comments!
I'm thinking a pumpkin & pecan filling would be wonderful, but unsure on how to control the moisture content of the pumpkin puree. How dry or moist should I be aiming to achieve for the filling? Is there a way to test a filling before using in carefully stretched dough?
I saw a recipe for a cabbage strudle that looked outstanding. I think it was a Joan Nathan recipe
I made this recipe with a pumpkin, ricotta, honey, and candied pecans filling - it came out so well that I have to make another for Thanksgving, because we ate the entire thing :-D
What about feta cheese along with fresh mint.Greek version.
Or halloumi cheese and fresh mint. Cypriot version!
@@scottharke try to bake some of your filling in a simpler, so to say, "container"? Something like a store-bought shortcut shell? You will see if a lot of moisture soaks into the shell, etc.
Erin is the only person in the world who makes me - a novice baker - believe I could even attempt a strudel from scratch - and I can't wait to give it a try! 🥖💛
I love how Erin is able to combine technical excellence with the sentimentality that is such an important part of baking for many people.
Mad respect! Even more respect to the Grandmothers who didn’t have the modern tech like us! Love this Channel!! 🙌🏻
My Hungarian grandmother also made wonderful strudel! She had a sour cherry tree growing in her backyard that was the bane of my waistline
Twelve seconds in and I'm cracking up! My KitchenAid is red, her name is Ruby and I always pet her while she does the work for me! I think it's been proven that the final product is always better when you show your mixer a little love. 😉
I love the way Erin is able to use her sentimental, emotional connections with food to bring us along with her as she shows us the professional, well-trained technical way to make something most of us would consider impossible. She's a unique and gifted teacher!
Hi, Erin! Greetings from Austria🇦🇹. One of the countries with a huge Strudel tradition. Your fillings are pretty interesting. I will definitely try the apple and dried fruit filling. By the way if you flour the linencloth and when you put your fists under the dough and pull softly you can stretch the dough even thinner. My favourite Strudels are with blueberries and the savory Grammelstrudel an Austrian speciality
Erin, you were born to do this type of content!!
YES! At 4:37 Erin separates eggs using her impeccably clean hands! I was taught that this was a better method than transferring the yolk between the shells since your fingers are not so sharp as the edges of an egg shell and therefore would not cut the yolk membrane and contaminate the egg whites or result in less yolk.
Erin has such a positive attitude and makes me feel like I can do anything. She gives off major teacher vibes in the best way.
The few times I made potica, the same dough and procedure to this point, I used a tablecloth that hung over the edge of the table. Then I used masking take to tape the overhang to the underneath of the table, pulling it taut as I went. This kept the cloth from bunching as I went and made the pulling much easier. Hope this makes sense😊. I’m not a baker but found this a fairly easy process and the end result is worth it!
This video, especially the stretching part, reminds me of the German potato strudel I learned to make from my maternal grandmother. Her recipe was a simple flour, salt and water dough, was hand kneaded (for far longer than 16 year old me was able to!), stretched super thin, then rolled unfilled, cut into mini rolls, and steamed with cubed potatoes, salt, pepper, and soy sauce. She said that, of course, she never had soy sauce in Germany, but sure grew to like it when she moved to Canada! My favourite part of learning with her was when I asked her how long to steam the rolls, because you weren't supposed to lift the lid which would make the steam escape. She said, "Oh you now, until it sounds done." I don't know that I'll ever get that good at cooking that I'd be able to hear the sound change from undone to done!
What a lovely story ❤️
She probably used to make it with a sauce we call „Maggi“ in Germany. It’s pretty close to soy sauce in taste and texture.
We are so blessed to have Erin here on TH-cam teaching us and sharing all her tips and tricks!!! Thank you all the way from Singapore 🇸🇬 😃
Erin, strudel is or should I say WAS a complete mystery to me, I don’t believe I have ever tasted a strudel in my life, tragedy! But now I feel like I can become that amazing strudel expert that will amaze my friends and family! Perfect timing for making a truly unique holiday treat! I am always inspired by your episodes on Bake it up, so keep them coming sister! Bake on! 🥰👨🍳
I took a strudel class about 30 years ago, and have never forgotten stretching it on a table cloth. I've never forgotten the experience. I may have to try it again! Thanks, Erin.
I lovingly caress my stand mixer as well! It's over 35yrs old and has gone through a lot!
Hi Erin thank you for the wonderful video. I am also Hungarian via my dad's mother. We cook red cabbage with onions, diced apple, caraway seeds and bacon. Fill the dough and I still use this as an appetizer with a chicken paprika dinner. Again, great job and thank you, Ray Moderski.
Raymond, thanks for sharing, that also souns yummy!
Wishing everyone a blessed holiday!
Thanks Erin, love your vivacious way of expressing yourself and giving such detailed, easy to follow instructions.
😋 yum.
My great-grandmother was also from Hungary so I actually squealed when I saw this video pop up in my feed.
Strudel looks amazing!
And, I've waited all year for your Gingerbread episode!
Excited!!
I gave up my career in cooking for my children and thanks to you I am always learning or building on food (knowledge )❤️❤️ my family and I really appreciate it.
I've never commented on any video but I was compelled to while watching this episode on making strudel. I have enjoyed all of your videos, but this video made me emotional. I felt your joy and love for making strudel. I felt the pride and utter gratitude you have for your family and its history. I felt your earnest encouragement to me to try making strudel! You are sharing your heritage, your love, and everything that means to you the best way you know how - through baking! Thank you, Erin. Sincerely ~judy.
Thank you so much for watching Judy!
My Mother and I made strudel every Christmas…..we didn’t use a mixer for the dough…..we stretched it paper thin on the dining room table we did not make a filling….we would slice apples right over the dough with crumbled short bread cookies to absorb juice…cinnamon and sugar…roll up and bake…my lovely Mom grew up on an apple farm in Romania and this is how she was taught by her grandmother 💗
I've never even thought of making my own strudel and now I'm texting my mum asking if she has a spare tablecloth she can lend me!
I am Hungarian too! My Mom and Grandma made strudel on the kitchen table, stretching the dough over a tablecloth! Just like your photo! I will share this video with the family!
Erin, I'm a baker but, I've always stayed away from baking strudel due to the dough process.However, after watching your video and seeing all those delicious strudels, I'm making some this weekend. Thank you sweetheart for sharing your gift of baking. XOXO Doreen.
Excellent lesson today! And I loved the teaser for the gingerbread episode! Erin is so fun and a wonderful instructor!!
I just love how approachable Erin makes these walkthroughs. Now I can't wait to try making these. Perhaps for the holidays, we'll have oodles of strudels.
How about “love” and subscribe🥰
Love, love, love Erin and her ability to make it easier to learn for successful results ❤️
Whenever hear "strudel", much like Erin, my grandmother's immediately comes to mind and I wish I could taste it again. Sadly, that recipe hasn't survived either. I'll be reaching out to relatives to see if we can piece together her filling ingredients. Thanks for the encouragement to make this at home!
Erin and that fabulous tablecloth really fit into my "creme colored ponies and crisp apple strudels" list of favorite things
My husband and I made an apple strudel many, many years ago. It was so much fun and I'm pretty sure it was delicious. I can't think why we never did it again (it was a bit of a production), but we're going to do it again. Thanks Erin for the encouragement.
Wow. Wow. Such a teacher and so encouraging. Also, I had no idea that this could be made at home. Mind blown. Thank you.
My Grandma made this type of pull strudel and also a yeast type dough. She made lots of different fillings; walnut, poppy seed (my fav), Apple, Cherry and Sweet Cheese (cottage cheese). Thanks for sharing how this is done because I sadly never learned how to make this from her and you made it look less intimidating!! I love your videos and learn so much from them!! Thanks :-)
Oh my goodness! It's so true! I stroke the top of my KitchenAid too; I never realized it til you said that!
I have never even considered making strudel but, now after watching and listening to you, I want to try it. Thanks for making it less scary to try.
I love your channel … my neighbor is from German; she use the back of her hand to stretched the dough because you can tear it with your fingers much love
Wow, what a surprise for me Erin ❤️ I’m Hungarian and I love our delicious strudels. My favorite is filled with cottage cheese and raisins. Thank you for this amazing video 💕💕💕💕
I love Erin she is so awesome at explaining everything to detail. Strudel is something I have never attempted but I really want to try it out. Thank you Erin.
I love bread. I’m so glad I have a friend that told me about this channel. I found a home. Can’t wait to try some of this 🍞 🥯 🥖
Hurray!!! Erin baking on a Friday. I'm a happy camper!
I'm from Prekmurje in Slovenia and we call it "retaši", but before we bake them, we put sour cream with yolks on, and right after it's out of the oven, we pour water with sugar over it so it's soft. For fillings we use fresh apples, riccota, cherries etc..
I learned so much and loved her belief in all the bakers out there!
My great-grandmother was known for her amazing apple strudel; she passed the skill onto her children and grandchildren (and through them, to me), and making it is one of my favorite ways to connect with the memory of her. She also made nut strudel, with walnuts, as well as a savory strudel with cabbage and caraway seed.
Best tour ever is of the KitchenAid factory.
Hi, after I trim the edges, I usually dry them and use them as some sort of noodles. You can keep them in your kithen closet for months. Also it is much easier to strech the dough if you strech it with the back of your hand from the center of the dough.
Just love this woman and her passion for cooking
Wow, this is so much more special than I am used to. We have Apfelstrudel with just puff pastry, apples, raisins and cinnamon. But stretching the dough is so much cooler.
Can’t wait to try this soon. I’ve been working through recipes in both of your books lately. Thanks Erin!
Goodness gracious, me oh my oh…… hubby and I started a low carb sugar free eating lifestyle in January. For some reason I have an over powering compulsion to watch all of Erin’s tutorials. Friends, family, neighbors and my husbands office are benefiting greatly. I must confess I do lick my fingers (yes wash my hands after) then eat a few scraps. One of the neighbors did trade venison bacon for cream puffs 🙌.
I love watching Erin bake!!
Thanks you as always! I grew up in Brooklyn in the 1950s and I loved it then. The bakery around the corner made a superb apple filled. You made my day even better! Be well and happy holidays!
Wow! Thank you for sharing that recipe.
Thank you Erin for this recipe. I've always wanted to make an appel strudel and didnt know how. I will try this recipe. Much appreciated. 😘
What a wonderful time to be alive and have cooking tutorials at our fingertips! Thank you Ms. Erin and Food52.
Erin I am so glad you made this episode of strudel making! I am able to make them but have not made a strudel in a long time, usually I make one with thinly sliced apples and raisins, also one can use the whole arm to stretch the dough (well washed of course) I think I need to make a strudel soon, again!
Thanks for making this so approachable!
New favorite show! Love it!
I'm always mesmerized with videos from this series. Great content: fun, informative, easy to digest. Thank you very much 🌻
So cool to watch this process
Thank you for sharing this! My Nagymama made strudels during the winter holidays (poppyseed & walnut) and I never got a chance to learn how to make and handle the dough from her.
This makes me so happy!
Love this recipe!!!
wow these all look sooooooo yummy *____* also big ups to erin for managing to wear legit all of my favourite colours in this episode, LOVE this bandana!!
Wow! I'm ready to give strudel a try. I've had my grandmother's strudel recipe for years, and a vague memory of watching her make strudel once--possibly from my high chair! Unfortunately she died when I was 6 so I never got to learn baking from her. Thanks for waking up some lovely memories of Grammy and giving me the courage to try to make strudel.
My frist baclava was walnut and honey. It turned out so great that by the end of the day,, it was gone. I am going to do this one. If I can do the dough for bac, would love to see your way of doing it. Thanks so much.
Thank you Erin Love your videos
I love the color of that tablecloth, it's beautiful ...
I thought I knew what strudel was but apparently not, because it wasn't this 😂
Lol!love what you do Mrs.M.!!!
You are such an amazing baker!
yessss gingerbread for the next one, can't wait!
My grandpa used to make a liver and onions strudel!
Erin, you are a jewel!!!
Love ❤️ watching your videos Erin
Erin, you’re a genius! I ❤️ u😊
A vegan version of the dough is also great, just leave out the yokes.. vegan filling of your choice, following Erin's perfect instructions! After her episodes, you can do everything! Yummy!
Gonna try this
I always think back to the times when our grandmothers or great-grandmothers had to do this all by hand. I can remember my grandmother beating cake batter in a huge bowl with a wooden spoon. No wonder we all lovingly caress our Kitchenaids!!
It was nice to have the sneak peek of this episode on instagram😋😋😋😋
I wish youtube had recommended this video a few hours earlier. I have just finished baking some not so great strudels, I wasn't able to stretch the dough thin enough and it ended up being a bit tough. I think my dough had too much flour and definitely didn't knead it long enough. At least my apple filling tastes good! 😅
I will try your recipe next time!
Love from Brazil 🇧🇷
WOW! WOW! Amazing video. I’ve always been scared of making it BUT I’m not anymore. Thanks a bunch 👍👶🤗🤩😋☕️♥️♥️♥️👨🍳🙋♀️🇨🇦🎅🇨🇦♥️
So inspiring and such a lovely human! I am so happy to see my favorite baker again! I would love to know.. where do you get your aprons? ❤
Erin is amazing.
Looks delicious 💖
This pastry is very similar to what’s made in Bosnia for pita or burek . The only difference is once the dough is formed drizzle a little bit of oil over the dough. The oil it helps the dough stretch easier and gets a very very thin.
I love your style and teaching style. I think you should have done the custard strudel as an example. Because that one looks good for taking with you to a holiday party. The other strudel look delicate even after cutting. Put the custard strudel in the holiday baking episode.
Wow this looks so freakin good. I used to think I didn't like Strudel and it was just because I didn't have a good one
I am a new fan from England.
Oh man, I could definitely go for a savory strudel. Bet you can stuff it full of anything. My hankerings right now are telling me pork and potatoes, probably with tons of garlic because of course.
Erin my hero, can you freeze half the dough for smaller apple strudel and how long will it for? thank you☘️
Reminds me of my trip to the Slurm Factory.
This reminds me a lot of the poticia my husband's family makes. His aunt gave me the family recipe and I bought everything to make it...I just need to work up the courage.
Is your husbands family slovenian?
Thank you for your inspiring video!
So glad to see the tears and you saying it's all going to be okay.
TH-cam sent me here. I love your channel
Your segments are my most favorite! I tried ordering your book of pie off Amazon, but they're out of stock and say that they don't know if they'll carry them. Is there another avenue to get your book?
For a taut table cloth...binder clips
Hello Erin,
I wonder if you have tried recipes that are sugar free as well as flour free. I am unagle to have ether, this also goes for my parents as well. The holidays are coming and would like to start baking.
Thanks so much
Kinda looks like a sand worm (from dune) before baking haha
Also, love Erin, I love how she does her best to take away worries about "mistakes"
I’m not familiar with strudels. Can strudel be made ahead or is it best enjoyed shortly after baking? (Sorry if I missed this info in the video) Thanks for another great episode!
Ha ha! I have to pull my mix master away from the back wall and as I set it in place, I find myself stroking it as I do…