Apple Strudel recipe | VIENNA/NOW Foodtrip
In Vienna, there is disagreement about whether the apple strudel filling should be prepared with or without crumbs. Even though the famous Hotel Sacher supposedly resolved this issue once and for all, the debate continues. You will have to see for yourself which version of this Viennese delicacy you like better! Here is the apple strudel recipe.
#Vienna #ViennaFoodtrip #AppleStrudel #VienneseRecipes #pastry
Ingredients:
Strudel pastry (use ready-made pastry or see recipe below)
1,5 kg apples (Elstar or other similar type)
1 lemon (juice)
60 g raisins (soaked in rum)
200 g butter (melted)
100 g sugar
2 tbsps vanilla sugar
100 g bread crumbs
1 pinch cinnamon powder
butter (for daubing)
icing sugar (for dusting)
1 egg (for daubing)
Preparation:
Peel and seed the apples. Slice into very thin slices. Dribble over some lemon juice. In a bowl, combine 2 tablespoons of raisins and 1 tablespoon of vanilla sugar. Brush the pastry dough with half of the melted butter, using the rest of the butter to fry the breadcrumbs. Combine the crumbs with the rest of the vanilla sugar and cinnamon and sprinkle over the pastry.
Distribute the apples evenly over the pastry. Roll with the help of a dish towel. Make sure the ends arewell closed. Place the strudel on a greased baking tray. (If the tray is too small, bend the strudel into a horseshoe shape). Brush with beaten egg or melted butter and bake in a preheated oven at 180 °C for 30–40 minutes.
When done, let the strudel cool, and dust with icing sugar. The strudel can be served either warm or cold.
Recipe for the pastry:
Ingredients:
250 g flour (fine)
1 pinch salt
1 tbsp oil
2 tbsps butter (melted for daubing)
125 ml water (lukewarm)
2 egg yolks (for daubing)
icing sugar (for dusting)
oil
flour (for the work surface)
butter (for daubing)
Preparation of the pastry:
For the pastry, heap some flour onto a work surface and knead the pastry ingredients into a smooth, elastic dough. Shape into a ball and place in a soup bowl dribbled with oil. Cover, and refrigerate, preferably over night. On a lightly floured surface, roll out the pastry dough into a square with a rolling pin. Pull until very thin. To do this, make sure your hands are covered in flour, place one hand under the dough and use the other hand to carefully pull the dough out from the center. The dough should become so thin that it’s almost transparent.
More Viennese recipes:
////
Credits:
Idea & Concept: Vienna Touristboard
Director: Christian Gstöttner
Camera: Georg Weiss / David Moser
Editing, Animation: Matthias Kohlhuber / Bernd Schmid
Set Styling: Miriam Eberhard
Produced by OBSCURA / Die Kreativwerkstatt
////
To be sure not to miss anything subscribe to our channel
Find all info about Vienna at
Viennas Facebook Account:
Vienna twitters at:
Vienna's Instagram Account:
10 minutes Apple cinnamon puff pastry | Apple Strudel #shorts
Easy Apple cinnamon puffs
Apple Strudel easy and effortless Recipe???? @NaziyasCookhouse
A Flakey Apple-Cinnamon Strudel - Everyday Food with Sarah Carey
A simple yet decadent dessert that’s made with store-bought puff pastry and only four ingredients -- add a scoop of vanilla ice cream on top and enjoy!
Recipe:
Subscribe for more easy and delicious recipes:
More Sweet Treat Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
A Flakey Apple-Cinnamon Strudel - Everyday Food with Sarah Carey
Easy Apple Strudel made with Filo Pastry
Made with walnuts and easy filo pastry.
A simple Apple Strudel recipe. Apple strudel is a German and Austrian style dish that’s been well adopted by the Italians and many other countries. The classic strudel is made with apples but of course you can also use other fruits. Make sure you buy a good quality cooking apple so they don’t fall apart during the cooking process. This version is made using sheets of filo pastry, it’s not authentic I know, but it’s quicker and much easier than making it from scratch. I also like to toast the breadcrumbs so they resemble more of a biscuit base, this adds another level of flavour and also absorbs any moisture from the apples, resulting in a very crispy outside. I like mine packed with apples, but that’s a personal choice, you may like to roll them a little thinner. Either way, enjoy my Simple Apple Strudel with a side of vanilla bean ice cream or freshly whipped double cream
▶Get full recipe here
▶Some of the products I use and recommend:
(affiliate)
Fan mail can be sent to:
MAILING ADDRESS
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Want to post me something? Need a shoutout?
Got a product to be reviewed or used on my cooking videos?
Let me know!
▶Follow me on Instagram:
▶Follow me on Facebook:
Business inquiries: joel@recipe30.com
Music by:
Apple Strudel Recipe | How to Make Apple Strudel
This classic apple strudel (Apfelstrudel) is a well-known dessert all around the world, especially in Europe. Apple strudel is a Germen-Austrian dessert that is made of sweet apple-cinnamon mixture, covered with crispy phyllo dough layers. This apple dessert is perfect for any season and any occasion.
► Full written recipe:
► Equipment I used in this video:
►More Recipes You Might Like:
Rolled Baklava :
Apple Hand Pies:
Classic Apple Pie:
Ingredients:
For the dough:
Phyllo dough, 8 sheets
3-4 tablespoons Melted butter, for brushing
For the filling:
3 Apples, peeled and diced
1/3 cup (50g) Raisins
1/4 cup (g) Walnuts , chopped
1/2 cup (g) Breadcrumbs
3 table spoons (45g) Butter
1/2 teaspoon Cinnamon
1/3 cup (67g) Sugar
1/8 teaspoon Salt
1 teaspoon Lemon zest
1 tablespoon Lemon juice
Powdered sugar
Directions:
1. Preheat oven to 350F (180C). Soak the raisins in warn water or in rum for 20 minutes.
2. For the dough:
3. For the filling: in a medium size pan, melt the butter over low-medium heat. Add the breadcrumbs and toast for 2-3 minutes. Remove and set aside.
4. In a large bowl, mix diced apples, lemon juice, lemon zest, sugar, cinnamon, salt, drained raisins, chopped walnuts.
5. Lay a thin kitchen towel on the counter. Place 1 sheet of phyllo dough on the towel. Brush the phyllo with melted butter, then Layer with 7 additional phyllo sheets, brushing each layer with some of the butter mixture.
6. Brush the last layer with melted butter and sprinkle the breadcrumb mixture, spread the apples over the breadcrumbs on the long side, leaving 2-inches (5cm) on the edges.
7. Fold the short edges over the filling, then, roll the strudel. Gently transfer to a baking tray. Brush the top of the strudel with melted butter.
8. Bake for about 4-45 minutes, or until golden brown.
9. Allow to cool slightly. Dust with powdered sugar before serving.
►FOLLOW ME:
Instagram:
Facebook:
Website:
How to Make Apple Strudel like a Professional Pastry Chef
Erin teaches Bridget how to make an easier recipe for Apple Strudel.
Get the recipe for Apple Strudel:
Buy our winning rimmed baking sheet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: