Traditional Gottscheer Apple Strudel Recipe
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- My mother's family recipe for making apple strudel. I hope you enjoy!
Thank you to our good friends Mel and Lauraine Yee for filming this video in October 2014 in Walden, New York. One thing I want to mention is that when adding apples, breadcrumbs and butter to the strudel, also add cinnamon and sugar to your taste.
It's beautiful you documented your mother making this exceptional dish. I remember my mother who was born in Vienna making this but I never paid attention Tomorrow I will present her with our strudel and hopefully my 97 year old Mom will enjoy a slice of home. My husband and I went to a cooking class in Salzburg this year and we made it in a similar fashion. I will incorporate your techniques!
What a gift for all of us whose history is in Germany, and Austria and have never had a family strudel recipe. TYSM.
History from Gottscher is in Slovenia. They are lived and some children lived in Gottsche - Kočevje, one of them is my aunt and have 81 years..but...she never learn gottscher sprache...
Your mother is a gem, Steve! This is so impressive. Thanks for helping to preserve our Gottscheer traditions.
Im from Kočevje...Gottsche....😀
Absolutely the most amazing dough stretching i've ever seen
By far one of the best strudel videos....the technique is awesome.
This woman is an expert! I've watched several videos and she really knows what she is doing.
When I was watching this it brought tears to my eyes as I was picturing my mother at the table doing the same thing when I was kid 👍thank you,reading the comments it was speciality all over Europe .
WOW! I have seen many videos on how to make a strudel,but i never have seen something like this....true culinary art👏👍👌🤗
This Video brings tears to my eyes. She is just beautiful.
Amazing!! A true professional! How many years has she been making strudel? How she worked with the dough was incredible! Thank you all and it was an honor to see her work!
I think when she added the oil, then started to stretch her dough, was a very important technique to stretch the dough. It also added flakiness to the finished product. Now, someone in your family needs to start making streusel to keep this tradition alive.
Там шастав підліток онук.Можливо він прийме естафету
I’ve been making strudels since I was a little girl, but her technique is fabulous! What a treasure she is!❤️
Thank you so much for sharing a wonderful family tradition. This was truly an honor and a privilege to watch your mom create her time revered recipe. It's moments like this that are cherished for all time and I sat here awed being part of it.
@@nmspain7125 ingredients are on 0.25 sec.
This is when TH-cam is special. When it captures a technique that has been passed down and perfected over many years for future generations. Well done to you all
Thank you so much for this. I had a friend when i was growing up who had an Eastern European Grandmother. We would come home from school (I would strategically get of the bus at her stop lol) and she would have apple strudel waiting for us almost everyday. * I had no idea at the time how lucky we were*. I thought everyone had a Grandmother at home that made homemade apple strudel almost everyday lol.
The real way to make Apfelstrudel. So did my mother and my grandmother. Thank you so much.
My Hungarian Grandma made this exactly the same way....She also made a savory one with potatoes ( so good!). Thanks for the memories!🌷
This was one of the most beautiful videos I ever watched
Dude points something out
Master: “NO! NO!”
Haha I love how she corrects him and the way she says no. Truly skillful and you are all so lucky to have her. Cherish her ! This traditional pastry is truly a masterpiece.
Very interesting, my name is Leon Ubaldo...
The young man asking all the questions, was me. My Hungarian grandma made the best strudel. I stood there asking every detail. But unfortunately that was before video cameras or iPhone videos. Same stretching of the dough, same ingredients, just amazing to watch experts do their craft. Thank you for posting, brings back fond memories
I remember sitting under the table while Gramma stretched the dough out to make strudel. Thank you for sharing this as I thought I would never see it again....
I didn't enjoy, I LOVED IT. What an artist is your mother and what a love she has to her family! You are God blessed!
This is how my grandma used to make it when we visited her every year. It covered the whole table. Thx for sharing.
This video also brought back fond memories for me. Thank you so much for sharing it! My parents were Gottscheers who immigrated to the U.S. in 1950 and my mother and grandmother both made traditional strudels. I have to admit that my mother's were better! This is pretty much the same method they both used and my niece and sister both still make strudel. I even made one once a few years ago and have the recipe for the dough my mother used. The only difference I can recall was that mom used butter instead of oil while stretching the dough and she also did not cut the rolled dough but simply curled it around into the baking pan. Also, cherry strudel was my all time favorite.
Now that’s authentic! Yummm
I’m gonna try to attempt this with my daughter this week. Our Gottscheer traditions and recipes need to be preserved.
How did it work? I am scared to try because I think I will screw it up.
@@practicallyheidi8505 , спробуйте зробити чверть від того рецепту, або ніколи не дізнаєтесь про свої таланти. Дорогу долає той, хто йде
Do not speed it up!!!!! I enjoy the slow methodical way things are made. I make my own phyllo dough being Greek so this would be easy for me. Kneading is not intimidating it is a zen experience try it. I am about to peel bags of apples thinking about what I want to make!!!!! I already made a peach pie today and yesterday a strawberry gluten pie for my son and I made egg noodles gluten free for the same son Have to roll them out. I only cook in the fall winter and spring. The breadcrumbs absorb the juices from the apples. My mom had a wonderful friend who survived the concentration campand oh my Goodness she could bake like a chef. She made so many incredible Jewish pastries. I would love visiting her. She is long gone now but I think he influenced me so much. She made me love baking. Queens NY. Mrs. Fabian. What a wonderful woman.
This woman does it correctly!!!! wow she had the paper thin thing down !!!!!!! some use puff pastry an phyllo dough not the same.
What a treasure! Best technique I saw as I binged many strudel videos. My grandmother never made strudel, but I felt like I was with her again. The appliance cozies and her to fuss attitude, but at the same time well-thought out efficiency from years of experience makes me teary as I remember similar experiences with my own grandmother. How lucky you caught this on video. It is the consummate strudel making. I won't be sear hing for more strudel videos on this dive down thr rabbit hole. This is the best and jas been marked as my favorite. Thank you, again!
Your Mother is a surgeon with that dough!!! Bravo 👏🏾 Thank you for sharing
Such a fantastic and beautiful video! Brought tears to my eyes! Greetings from Brazil, and God blesses uppon you!
Thank you so much for creating and posting this! My Bavarian grandmother used to bake strudel but passed away before I could get her recipe. I remember watching her make it and seeing this video brought back great memories. Looking forward to following your mom's recipe!
DANKE!
Wow the skill...I loved it so much had to watch it again straight afterwards. Shes amazing....that's a true chef! God bless you. ♥️♥️♥️
Incredible and so authentic from Slovenian heritage. A true artist at work and when things are made with & received with love it tastes so much better. Thank you for sharing and I'm going to try making it tomorrow after I buy the apples today.
My Grandma used to make strudel at least once a month and homemade noodles every week that we're paper thin. Good memories. 🎉❤
Thanks for sharing . I remember watching my grandma making apple strudel in the kitchen in the old Slovenian neighborhood as a youngster. Mmmmmm, the aroma as it baked was amazing and the taste was incredible. I’d love to try this one day.
God bless you and your family!! Thank you for bringing back memories for me of me and my grandma making apple strudel!! I wish we would have made videos of her doing this..
I’m completely blown away! Thank you for sharing. Your mom is a gem and a beautiful lady. :-)
I had a chance to have the strudel and was inspired to understand how it is made. It’s such a beautiful art. Thank you very much for your sharing.
Thank you so much. Watching your Mom brought back wonder memories of my Grandmother,doing the same thing.
No one believed me about all the work that went into it. You just proved it! Thank you again.
It's like a real one,,she is genuine, it's in her pure heart. Have a happy life.
Thank you for this video. My husbands grandmother, also Gottscheer, used to make strudel the same way. Wish we had a video.
My roots will always be in Gottschee, Obermösel! :)
My grandmother made similar and was from Gottscheer. She never used breadcrumbs. I am going to try this recipe as all I have from her is rough estimates on measurements and often my dough tears so bad! Thank you!
That’s exactly how my grandma did it. Just like you did. Bless you both.
I watched my grandmother Louise Hoegler and my mother Valerie ( Gotscheers) make this same strudel. I was going to pull my first solo dough this weekend. Apfel mit Kirsch. I use the ends for ausgezuegner Knelein ( sp?) Noodles with butter parsley and bread crumbs. Thanks for the great video.
Thank you to all the mothers out there. In our quiet moments, we're remembering you and all you have done for us. 🙏🙏🙏🙏🍎🍏🍐🍒
That was some very impressive dough skills! I have to try this. Thanks for the great Video!
Thank you for sharing your apple strudel recipe. We are watching from Palos Hills, Illinois - This is Stefan's cousin Rosina Reinhofer Reule. It brings back memories. My mother made it similar.
Gracias por compartir tan noble y elegante postre!
It looks fantastic. Thanks for sharing your family recipes! I love to see the experienced people sharing their traditional recipes. I will try to make it although I know I should try it more than one times.
What a feat! You captured a treasure in this video.
Love it! Thankyou! My sister and i want to make my grandma's strudel. And we could not remember. This is like hers! She also made a cabbage strudel. I really appreciate your video!
Much love
Shirley
The dough was just so amazing. The stretching without tearing was amazing.
Many thanks for the video! Just made my first strudel inspired by this receipt :)
Thank you so much for sharing your mom's skills with us.
Growing up in Berlin, we went to the bakery every morning before going to class. My favorite pastry was the Apfelstrudel. My father in law wants some sweet pastries and I decided to learn how to make this specific strudel. This will be on the 2020 Thanksgiving Menu. It's time to introduce my American family to some Austrian goodness 😋.
Thank you for sharing your mother's recipe. I felt as though I was listening to my sweet, late mother speaking. I really enjoyed the time in your mother's kitchen.
My Grandmother immigrated from Gottscheer and as a young girl I would help her make strudel. Thank you for sharing.
BrokerBarbera are you able to speak
German? (it’s always a pity to me when a family part is not able to speak a lang that a whole part of the family used to speak. it makes me really sad)
My gosh the way she works that dough, it's like magic!!! Love it!!!
That was masterfully done. Wow. The way that she stretched the dough out to make it larger than the table, not ripping it, and having it paper thin and beautiful. You’re very lucky to have such a beautiful woman as your teacher. She really enjoyed making it and was smiling throughout. I’m happy for your family that you not only have the written recipe but also pictures to go along with it. It will be a cherished tradition passed down through the family.
I’m wondering what size of table she used and what was the cloth that she used underneath the dough. Was it a sheet? I hope someone knows the answer to these two questions. I know this was done 7-8 years ago but I am try to make a true strudel for Thanksgiving. So many people have such different recipes and use too many ingredients that no longer make it a real traditional Apple strudel. This is the real deal. Thank you for sharing this beautiful process with us!! ❤🎉🫶🏼
This was almost exactly how my mother used to make apple strudle, just on a slightly smaller scale. Brings back wonderful memories. Thank you!
beautiful ,Hats off to your mom 👏👏👏👏👏👏teaching very beautifully.Love the techniques strecthing dough .
STRUDEL DOUGH Recipe of this video; 3 cups of flour (not mentioned but bread flour, high gluten flour is a must) , 1 beaten egg, 1 Tbsp warm oil, 1/4 tsp sea salt, 1 cup plus 1-2 Tbsp of Luke warm water. Mix by hand 10-15 minutes. Wrap the dough with a stretch plastic wrap and rest at least 2 hour at room temperature. OR put in a ziplock with some oil and use the dough a few hours later) when rolled pour some oil on top and start stretching the dough on the table. THE BREAD CRUMB FILLING; 1/4 cup= 55 grams butter+ 4 big Tbsp bread crumbs in the pan cooked a little APPLE FILLING; 4 pounds= 2 kilograms apples very thinly slices+ lemon juice+ cinnamon+ some sugar+ half stick 55 grams melted butter for top of the apples and the clean side of the stretched dough (OPTIONAL- some raisins) BAKE; 375F =190C for 1 hour
thanks for writing it our for us.
Muchas gracias..🙏
Thank you so much for making and sharing this video - I found it very moving, so much love and care mixed with skill, you have immortalised your mother ❤ at some point I will try to emulate this… 🙏
I was wondering about the cinnamon and sugar. Looking at the apples you can see it.
Thank you to you and your mom for capturing her expertise in strudel making and sharing it with us. Incredible skill and helpful tips. 🌹❤🌹
this reminds me of my dad making our family Yugoslavian apple studel, so thankful for tradition and family! I have the old family cloth that has been passed down from generations!! So amazing to watch this in action. thank you for sharing!!
The most amazing lady strudel. great recipe! I will do it definitely!
Most incredible, a fantastic cooking lesson I have ever seen! A real tradition passed on. This lady is great, looks incredibly delicious. I hope someone in your family learned this recipe and how she does it.
Bringing me back to my childhood in Walden, in The Gottscheer country club .
My Oma would make this often. I still remember the taste. Even if I haven't had her strudel in close to 30 years. I'm pretty sure I recognize the woman in the video too.
Thank you so much for this! It almost made me cry! This is just like my Grandmother did it. Mom's parents were Gottscheer. I hope to get to the festival this year.
My grandfather also was a Gottscheer (Obermösel)!
thanks for sharing your family recipe! I followed it! Right now the dough is resting! I simply loved the vídeo!
Amazing! I promise to try this before I die. I hope this wonderful lady has a daughter or a grandchild to teach her technique to so that this are isn’t lost.
That is one fine piece of workmanship Thank You!Very Much! for the Demonstration !!
Wow ! My husband is German and I’ve been looking for authentic strudel recipe to make for Christmas! I’m going to attempt this ! The hardest part looks like it would be the stretching !
Also some of those photos you took would be beautiful in black and white ❤️ what a lovely keepsake this is !
How did it work out??
Thank you for this video. My grandparents were Gottscheers. I remember watching my grandmother make the strudel when I was young. Sadly, no written recipe and now she has passed away. I still remember the texture and taste and have never found anything quite like it. She also had a version with cottage cheese and raisins.
I have a great recipe if you need one. Almost the same as this. Cottage cheese and
@@ericneuer8069 I would love to have the cottage cheese recipe. my mother used to make it - we called it pobolitza.
@@rosewhite1861 I would be happy to send it to you if you like. I think that is what they may have called it as well. I have no idea how to get it to you other than post it here. If you know a way to get it I can Mail it, or fax or however.
That turned out to be so much more than I was expecting. Thanks for posting.
Wow! This lovely woman’s skill is superb! That rolling action was incredible!
I really enjoyed watching, thank you.
I know this is an old video but thank you and your mother for publishing her ways. Bless you and your family
Thanks for sharing this beautiful art of making delicious and unique pastry...
outstanding video. it brought back many memories.
Thank you for sharing your expertise so generously.
What a great memory you have !
Gifted, blessed! Truly a back-breaking job!
So wonderful lost art. She did an excellent job.
This is the best strudel vídeo I have seen!
Beautiful ❤❤❤❤lovely moments with your mom ❤
Thank you for this! These European desserts are awesome!
She is a master, I have been trying to do this for years I can not never get it right.
Thanks for the demo. I know I never can do it. But after seeing your Gramma's skill, I will appriciate my apfel strudel more everytime.
My mom and her side of the family are Gottscheer too...grandma used to make her strudel the same way! We had some special chats while I watched her...thanks for this lovely video.
That was beautiful to watch..Amazing !!!!
Dankeschön das ist ein sehr einfaches Rezept zu verstehen werde es in San Francisco gleich probieren ❤❤❤❤❤❤
Vse moje pohvale - odličen recept za štrudel ! Branka iz Kočevje
I have never seen such unique apple strudel recipe. An eye opener 👀. Thank you for sharing 😋
Amezing ! This is art of baking !!!
FINALLY a proper strudel recipe with excellent technique!
@karen gray I feel your pain on this, but for Europe, where she learned this, they tend to use much less sugar than we do here in the States. I recently assisted a cook book author testing a recipe for Crescia Sfogliata, which is similar but of Italian origin, and there was very little sugar -- so little that I found it with neither a pleasant flavor nor an acceptable mouth feel. The way I adjust European strudel and strudel-ish recipes for the American palate is to add a little to the apples, then sprinkle on a little more with the bread crumbs, and then finally sprinkle on a little more over the finished pastry, after it's trayed and just before it goes into the oven. I hope this helps.
@karen gray Yes, of course-- I thought perhaps you were looking for guidance. If you still are, I actually have a Viennese strudel recipe for this exact apple strudel -- amount and all -- circa the mid-sixties, so it probably would also have been about the same time she learned this. It might even have been from the same book. Would you like me to post it here for you? Oh, and one thing you should know for the sake of etiquette: typing in all caps, other than for the occasional emphasis, is considered the Internet equivalent of yelling at someone. I know you don't mean it that way, so I thought I would mention it.
@karen gray I retrieved my late father's copy of "The Cooking of Vienna's Empire" from 1968, and it has detailed photos and instructions along with the recipe for strudel dough and its pulling. These will be useful for you, so I'll take photos of the pages and post them on my website; I'll reply again with the link once it's done. One difference between this video's recipe and the one I'll post is that it uses ground almonds rather than buttered bread crumbs, but the rest is almost spot-on (5 pounds of apples instead of 4, but that extra pound makes a slightly thinner six-foot length rather than the thicker four-foot length).
A couple of notes from experience:
1. If you slice the apples more like in the photos I post rather than very thin as in this video and par-cook the filling ingredients slightly, then refrigerate them down to room temperature before using them as filling, you will have a better result. If the par-cooked filling weeps too much, remove the solids using a slotted spoon, boil down the liquid to a thick syrup, and then toss the apples in the syrup to coat before refrigerating.
2. The strudel dough technique is universal across both Western and Eastern Europe, Russia, and even China. The technique you see in this video uses oil on the untouched side, which is very popular in Serbia, Croatia, and Bosnia and Herzegovina. I suggest you try both methods to see which one you like better.
3. You'll get better control using a sharp knife to trim the thick beaded edges that hang over the sides of your stretching table. That wind-and-pull method in the video is too iffy for such delicate dough; I'm afraid I would tear right into it. And don't be tempted to use it for anything. It's trash; throw it away without a second thought.
4. Take off all rings -- even a tight-fitting wedding ring -- and other hand- and arm-mounted devices. Trim and file your fingernails. You'll thank me.
I wish you the very best results. Let me know how it all turns out.
@karen gray Here you go: productivityenhancement.com/strudel
magnifique! la plus belle pâte que j'ai jamais vu!
The best video! I learned to do strudel almost exactly the same way! This strudel is perfect!
I remember my Grandmother making a pear strudel in a woodstove oven. I'm looking for this recipe. I appreciate your very interesting video of this Apple Strudel though!! Thank you!
I’ve made this dough before and it’s not easy to get it so large.
Thanks so much for sharing and Happy Baking
It is a work of art since my Grandma & Aunt were artists & it will Not come out this way the first time; it takes a lot of practice.
Wow! That was incredible to see her stretch that dough so deftly. Beautiful. I want to try it but admit I’m a little intimidated.😅
Absolutely beautiful to see made from scratch and with ❤