How To make Strudel Dough
*INGREDIENTS* 2 c Flour
1Tbls. butter or
-margerine 1/4 ts Salt
3/4 c Water, lukewarm
1 Whole egg
Source: Treasured Slovenian & International Recipes *DIRECTIONS* Mix flour, butter, egg and salt. Add lukewarm water and mix. Place on a board and knead for 10 minutes or more; or you may toss and beat dough on the board for about 15 minutes. The more you beat the dough the better the dough will be to work with. Place in a greased bowl. Cover and let rest for at least one hour. *HOW TO StrETCH StrUDEL DOUGH* Spread table with a cloth large enough to hang over the sides. Sprinkle lightly with flour and place dough in the center. With a floured rolling pin, roll out the dough to make an 18 inch circle. Slide hand gently below circle of dough and let the dough rest on the back of your hands with your palms down. Now pull the center of the dough gently toward you. Stretch and pull the dough as you walk slowly around the table. Dough should be thin as tissue paper. Then tear or cut off the thick outer edges, leaving about two inches of dough hanging over the sides of the table. Now proceed to spread on the desired filling immediately. Roll up gently by lifting the cloth and place your strudel in a well greased baking pan to bake. (You can also use this recipe for struklje) *VARIATIONS* The only difference is that Grandma uses a large cast-iron skillet to bake these. She says that you get a better crust this way. Because of the skillet, once you roll up the strudel (like a jelly roll) you must curl the strudel into a spiral shape to fit into the skillet.
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BEST APPLE STRUDEL RECIPE | How to Make Traditional Apple Strudel From Scratch ❤️ Jabolčni Štrudelj
Episode 44: BEST APPLE STRUDEL RECIPE
Mama Terezija teaches us How to Make an Authentic Apple Strudel from Scratch. Mama Terezija will be sharing her treasured family recipe, along with her special techniques, tips & tricks! Follow along to the easy step by step directions and you will be making Apple strudel from scratch just like a pro — starting with stretching the dough!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients:
• 8-10 medium sized apples (we are using Royal Gala & Granny Smith)
• 1/3 cup unsalted butter, 1/3 cup
• 1/3 cup bread crumbs
• 1/3 cup canola oil + 2 Tablespoons for dough, and 2 more Tablespoons to roll the dough ball into before resting it
• 4 cups (unbleached) All purpose flour, + more flour when mixing into a dough, as well as flour for dusting our hands and the surface we will be working on
• ½ tsp salt
• 1 large egg, slightly beaten
• 12 ounces luke warm water
• 2 Tablespoons of white vinegar
• 1 x lemon, zested
• Juice from ½ a lemon
• 1 package of vanilla sugar
• Cinnamon
• 1 cup of white sugar
• 1 cup of brown sugar
*** (optional – Add Graham crumbs if using really juicy apples to help absorb the juices, some people don’t want to use a lot of bread crumbs so this is a really delicious addition and/or substitute)
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These Adorable Hungarian Sisters Are Master Chefs of Strudel
Ilona and Erzsébet are two elderly sisters who have baked traditional Hungarian strudel all their lives. They learned the art of this delicate pastry from their mother during the Communist era. Today, the sisters continue to bake strudel for more than 500 people at a time—bickering and singing all the while. Read more:
Strudel Sisters was directed by Peter Hegedus and Jaina Kalifa ( It is part of The Atlantic Selects, an online series of short documentaries from independent creators, curated by The Atlantic.
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Make an Authentic German Apple Strudel At Home | So Easy!
Get all my best tips for making an authentic German apple strudel at home! You won't believe how easy this recipe actually is with all the step-by-step instructions!
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Traditional Slovenian Apple Strudel
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Professional Baker Teaches You How To Make CHERRY STRUDEL!
This is the authentic Viennese-style cherry strudel, where the dough is stretched out as thinly as possible and rolled over its fruit filling. To stretch out the strudel you need to use a clean (but not valuable) tablecloth). Try it yourself at home by following the directions below and then let us know how it tasted!
Ingredients
Cherry Filling
4 cup pitted tart cherries (these can be from frozen or jarred)
2 cup sugar
2 cinnamon sticks
3 Tbsp cornstarch
Strudel Dough
1 ½ cup all-purpose flour
1 cup bread flour
¼ tsp salt
1 cup warm water
3 Tbsp vegetable oil
½ tsp apple cider vinegar
Assembly
⅓ cup unsalted butter, melted
⅔ cup dry breadcrumbs
1 egg whisked with 2 Tbsp water, for brushing
Icing sugar, for dusting
Directions
1. For the cherry filling, bring the cherries up to a simmer with the sugar and cinnamon sticks, and simmer for 10 minutes. Whisk the cornstarch in a small bowl with a little cold water and add this to the cherries, stirring until the juices have thickened and the cherries are glossy. Set aside to cool before using.
2. For the strudel dough, blend the all-purpose and bread flours with the salt in a mixer fitted with the paddle attachment. Add the water, oil and vinegar and mix on low speed until the dough comes together and then increase by one speed and knead for 2-3 minutes (the dough will seem sticky). Turn the dough out onto a lightly floured work surface and continue to knead the dough until it seems a smooth but elastic texture. Place the dough in a covered bowl and set aside to rest at room temperature for at least an hour.
3. To assemble, preheat the oven to 375 F. Lay a clean tablecloth out over your work surface and dust it evenly with flour. Place the strudel dough in the middle of the tablecloth and with your hands or a dusted rolling pin; spread the dough out as far as you can. Now switch to only using your hands (and keep them dusted with flour) and pull and stretch the dough from underneath, using the back of your hands, until it is almost transparent (it’s alright if a hole pops up here or there).
4. Once stretched as far as it can, brush the entire surface of the dough gently with butter (or spread it with your hand). Sprinkle the dough with breadcrumbs, then spoon the cool cherry filling over one end of the strudel. Trim away the end pieces of dough and, using the tablecloth for leverage, lift and roll up the strudel dough loosely and quickly. Use the tablecloth to lift it onto a parchment-lined baking tray (you can curve it, if it is bigger than the tray) and pinch the edges to ensure the strudel is sealed.
5. Brush the top with egg wash and bake for about 45 minutes, until it is a rich golden brown. Allow the strudel to cool for at least 20 minutes before slicing, and serve each slice generously dusted with icing sugar.
6. This strudel is best served the day it’s baked, but can be stored, refrigerated for up to 3 days.
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Apple Strudel (Pastry) Recipe
How to make Apple Strudel in easy steps.
Ingredients:
1 lb (454g) Puff Pastry Dough
2 Apples
1 Tbsp Sugar
1/2 Tsp Ground Cinnamon
1/3 Cup Raisins
1/3 Cup Pecans
1 Tbsp Bread Crumbs
1 Egg
Preparations:
1- Peel and slice the apples.
Directions: For details click:
If you ever had any problem to fead you kid/s apple to keep them off doctor's office as they say.
Apple Strudel are a good source of energy. Apple has its own extraordinary benefits which combines with raisins and the dough itself. Of course we are talking about freshly made dough and homemade apple strudel.
3.5 oz (100g) Apple strudel has... Read More
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