Apple Strudel - The Crispy Viennese Treat (Apfelstrudel) Recipe
Recipe (detailed instructions):
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How to make Apple Strudel (Apfelstrudel) ✪ MyGerman.Recipes
Ok, don't mind my messy hair, it was the third video I was recording that day and it did not affect the Apple Strudel (Apfelstrudel) :-) . Most people think of Vienna Apple Strudel but it is as well eaten in Munich and entire Bavaria. It is a favorite of many at the Oktoberfest. Don't use filo dough or puff pastry for this, the original dough is so easy to do and really tastes differently. Also, the stretching of the Apple Strudel dough is quite fun!
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APPLE STRUDEL | APPLE DESSERT | APPLE SWEET | BAKED APPLES | VIENNESE PASTRY | EUROPEAN DESSERT
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APPLE STRUDEL | APPLE DESSERT | APPLE SWEET | BAKED APPLES | VIENNESE PASTRY | EUROPEAN DESSERT
INGREDIENTS
Phyllo sheets: 12-14
Butter: 2 tbsp
Apples: 3
Brown Sugar: 1/3 cup
Sugar: 3 tbsp(adjust according to your taste)
Ground Cinnamon: 1 tbsp
Ground Nutmeg: 1/4 tbsp
Ground Cardamom: 1/4 tbsp
Chopped Walnuts and Almonds: 1/2 cup
Raisins: 1/4 cup
Lemon juice: 1 tbsp
Oil as required
Orange juice(optional): 1/4 cup
PROCEDURE
Preheat oven to 375F/ 190C.
Thaw the phyllo sheets as per the package instructions or one hour before starting.
In a pan, melt butter and add 2-3 tbsp of oil. Once hot add the peeled and chopped apples. Sautè it for couple of minutes. Then add brown sugar and sugar to it. Let the sugar melt. Add ground cinnamon, nutmeg and cardamom. Further add the chopped nuts and raisins. Mix them well.Once the juice starts releasing then add orange juice(optional). Let it cool. Once cooled drain and separate the juice from the apple filling.
Add 2-3 tbsp of oil and lemon juice(skip this if you are adding orange juice) to the drained apple juice and give it a good stir.
Lay parchment paper on the baking tray. Then place one sheet of phyllo sheet on the tray. Brush the drained apple juice on the phyllo sheet, place another phyllo sheet over and apply the juice again(don't worry if the sheets break as they're very delicate). Repeat this process until all the phyllo sheets have been placed one above the other. Then put the apple filling in the middle and fold them. Turn the folded side facing down and apply the remaining juice on the top.
Now place the tray in the oven for 30-40 mins or until the phyllo sheets turn nice golden brown color.
Remove it from the oven carefully once it's done. Be patient as it'll too hot. Allow it to cool down. Apple Strudel is ready. Enjoy it with a scoop of vanilla ice cream.
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Music: Jazz In Paris - Media Right Productions
Kaiserschmarrn: How The Original Austrian One Is Made
Kaiserschmarrn is perhaps Austria's most popular dessert – and rightly so!
There are various legends around its origins, but they all agree on one thing: The name refers to Kaiser Franz Joseph I.
His wife, Empress Elisabeth – known to most as Sisi – was reportedly the first person to be served Kaiserschmarrn. We traveled to the Austrian capital of Vienna to find out how the imperial dish is prepared.
#Kaiserschmarrn #Austria #Vienna
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RECIPE
Ingredients for 4 servings
Kaiserschmarrn:
270g flour
40g sugar
A pinch of salt
8 eggs
400ml milk
50g clarified butter (for the pan)
A pinch of powdered sugar for sprinkling
Plum roast:
800g plums
144g sugar
120ml water
1 stick of cinnamon
4 cloves
lemon peel (grated)
Preparation
Kaiserschmarrn:
1. In a bowl: mix flour, sugar, salt, and 5 eggs. Add the milk, beat until smooth and thick.
2. In another bowl, beat the whites of 3 eggs, a pinch of salt and sugar and whip to a firm peak. Then fold it into the thick batter.
3. Heat the clarified butter in a large, shallow pan so that it is very hot. Slowly pour in the batter. Using a spatula, make sure it turns brown on both sides.
4. Then bake the pan in a preheated oven at moderate heat (hot air approx. 180°C) for 10-12 min. until the Kaiserschmarrn is light golden brown.
5. Then remove the pan from the oven and tear the finished dough into irregular pieces with two forks.
Stewed Plums:
1. Bring water to a boil with sugar, the cinnamon stick, cloves, the halved, pitted plums, and some grated lemon zest, stirring, then continue to boil gently, about 20 minutes. The plums should not have broken down yet – they shouldn’t be mushy!
2. Fill small jugs with stewed plums.
3. Arrange the Kaiserschmarrn on plates, sprinkle with powdered sugar and serve with the stewed plums.
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Easy Apple Strudel Recipe
This Apple Strudel recipe is so easy to make from scratch. A delicious apple and raisin filling rolled in puff pastry, this Apfelstrudel is perfect for any occasion. All you need are a few simple ingredients to make this strudel recipe. This apple dessert is practically fool-proof as it’s put together in a few simple steps. Most of the ingredients are kitchen staples, so you may not even have to run out to the store! This flakey pastry with a spiced apple filling will melt in your mouth, and you’re going to be thrilled that this recipe yields two strudels!
RECIPE:
0:20 Choosing and Preparing the apples
1:56 Making the filling
3:15 Rolling out the puff pastry
4:13 Adding bread crumbs
5:19 Assembling the strudel
7:19 Baking instructions
7:33 Finishing touches
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Binging with Babish: Strudel from Inglourious Basterds
Hans Landa is the sherlock-pipe-smokin', famous-actress-chokin', Brad-Pitt-pokin' SS detective we all love to hate. Sure he massacred Shosanna's family right in front of her, but hey, guy knows not-so-terrible strudel when he sees it. Follow along this week as we make old-school Viennese apfelstrudel, and don't forget the cream.
Music - Cream on Chrome by Ratatat
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RECIPE
*Ingredients*
1 1/2 cups bread flour (plus more for dusting, sprinkling, filling)
4 tbsp vegetable oil
2 egg whites
1/2 tsp salt
1/2 tbsp lemon juice
1/4 cup warm water (110F)
4 baking apples, peeled and sliced thinly
1/2 cup sugar
Zest of one lemon
1/2 cup raisins
1 tbsp cinnamon
1/2 cup finely chopped walnuts, hazelnuts, or almonds
1 stick butter, melted, plus more as needed
1 egg, beaten
1 cup heavy cream
1 tbsp sugar
Powdered sugar for garnish
Place flour in a large bowl - create a well in the center with your fingers, and fill with vegetable oil, egg whites, salt, and lemon juice. Mix with fingers until just combined, and sprinkle with water. Knead until a sticky dough forms. Turn out onto a lightly floured tabletop, and knead rigorously (slap onto the table about 100 times), until the dough is soft and supple. Place in a lightly oiled bowl and let rest for 30 minutes.
Combine apples, sugar, lemon zest, raisins, and cinnamon. Set aside and let liquid weep from apples.
Cover a large table with a cotton tablecloth, and liberally dust with flour. Roll out dough on tablecloth until about 24 in diameter, and using floured fists, stretch dough out as large as possible without tearing. Back on the tablecloth, gently tug at edges of dough until it's a rectangle thin enough to see the pattern of the tablecloth underneath. Trim off torn/thick edges. Drizzle with melted butter, and brush until evenly coated. Sprinkle with chopped nuts.
Place about 3/4 of apple mixture on one side of the dough rectangle, and using the tablecloth, roll the apples over onto the dough square. Brush the newly-exposed dough covering the apples with melted butter. Roll apples over again, and repeat, until apples are at the center of a long, closed roll. Pinch ends together to seal contents inside, and place seam-side down on a parchment-lined baking sheet. Brush liberally with a beaten egg.
Bake for about an hour, basting with melted butter every 10-15 minutes, as soon as the crust begins to look dry. Remove from oven when golden brown. Allow to cool at least one hour before slicing, dusting with powdered sugar, and serving.
In a small bowl, combine cream and sugar. Beat to stiff peaks, and pipe into a bowl, served alongside strudel.