Authentic Hungarian Cherry Strudel (How to Make Strudel) #homemaderecipesfromscratch
➡️ Experience the sweet flavors of Hungary with our Authentic Hungarian Cherry Strudel recipe. This delightful pastry showcases the culinary heritage of Hungary and will transport you to the enchanting streets of Budapest with each bite.
Our Hungarian Cherry Strudel features a thin and flaky pastry filled with a luscious cherry filling. The filling combines juicy cherries with a touch of sugar, a hint of lemon zest, and a sprinkle of cinnamon, creating a harmonious blend of sweet and tangy flavors. The pastry dough is rolled out thinly and carefully wrapped around the cherry filling, resulting in a beautiful spiral of deliciousness.
Creating this strudel is a culinary adventure that celebrates the art of pastry making. In this video, we'll guide you through each step of the recipe, from preparing the dough to rolling it out and assembling the strudel. We'll also share tips and techniques to ensure your strudel has the perfect balance of flakiness and tenderness. Whether you're a baking enthusiast or new to the world of Hungarian desserts, our instructions will help you create a strudel that captures the essence of Hungarian pastry traditions.
Not only does our Authentic Hungarian Cherry Strudel delight your taste buds, but it also offers a glimpse into the rich culinary heritage of Hungary. Each bite reveals layers of delicate pastry, complemented by the burst of sweet and tart cherries. The combination of textures and flavors is simply irresistible.
So, if you're ready to embark on a culinary journey to Hungary, join us in making our Authentic Hungarian Cherry Strudel. Watch our video, follow our recipe, and immerse yourself in the art of Hungarian baking. Don't forget to like, comment, and subscribe to our channel for more mouthwatering recipes that celebrate the flavors of different cultures. Get ready to savor every flaky and fruity bite of this Hungarian Cherry Strudel and let its authentic taste transport you to the charming cafes of Budapest.
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#cherrystrudel #strudel #hungarianstrudel #hungariancuisine #homebaking #homemadegoodness #homemade #cherry
Jus Create - Filo Topped Fish Pie - Pastry Recipes from Jus-Rol™
A twist on a favorite dish. This Fish Pie is topped with crunchy, golden, flaky Filo pastry. Easy to make with Jus-Rol Filo Pastry Sheets. Ideal for a casual lunch.
Get the full filo topped fish pie recipe here:
SWEET FIG & FILLO TART
Here's a dessert that is such a pleazer! The figs add a unique taste and goes great with the crunch from the fillo dough. Whether it's a formal dinner or just because, this flaky, crispy and creamy almond batter dessert is one that will be requested over time. You can always substitute the figs with fresh Granny Smith Apples or try this recipe with Fresh Berries that are in season. Either variation, this comes out delicious with a light sweet flavor. Hope you enjoy it as much I do!
Thanks!
SWEET FIG & FILLO TART
Serves 6-8
INGREDIENTS:
- 10 Sheets Fillo Dough, Thawed
- 12 tbsp Melted, Unsalted Butter
- 10 Fresh Figs cut in quarters
- ¾ Cup Unbleached All Purpose Flour
- 2 Cups Raw, Finely Chopped Almonds
- 6 tbsp Sugar
- 4 Eggs, Whisked
- 2 Cups Almond or Whole Milk
- 1 tbsp Vanilla Extract
- Zest of 1 Orange
- 2 tbsp Powdered Sugar for Garnish
DIRECTIONS:
1. Preheat oven to 375°F.
With melted butter in a bowl close to you, lay out the thawed fillo dough on a flat, dry surface. (Keep in mind that you ought to work quickly when using fillo dough but since there is melted butter close by, this recipe is more forgiving than most). Brush your pie trays with butter, making sure to get every area saturated. Take 5 sheets of fillo dough and place them over pie tray. There will be excess but that's ok, you'll cut them off and use them later. Now, gently brush each layer of fillo dough with butter, yup, even more butter! Take kitchen scissors and trim around the edge of your pie tray, leaving about an inch of a lip of fillo dough hanging out of your pie tray. Put the excess fillo dough inside your pie tray, this will add more doughy filling and you're not wasting either! Once the dough is buttered and the edges are trimmed off, use a fork and gently prick the fillo dough throughout. This allows the fillo dough to breathe and cook more evenly, making it crunchy and crispy-YUM!
2. Now it's time to prepare the almond filling. Make sure you use RAW and UNSALTED and UNCOOKED almonds. Place two cups in your food processor and process at high speed for about 3-5 minutes or until you get a fine and grainy texture of almonds. Place this into a large mixing bowl and add your flour, sugar, milk, eggs, and vanilla extract, whisking everything together until well incorporated. Do this for about 3-5 minutes Add the zest from the orange and mix again. Now you have all your ingredients ready. Let's get the figs!
3. Cut each fig into quarters. (Try to stop yourself from eating too many of these oozing-with-sweetness-and-nectar fruits, I had to!) Start placing each slice of the figs along the outer edge of your pie tray and work your way inwards. Keep the pointy tips of the figs sticking out. Try to keep a consistent design throughout. It looks pretty when you're bringing this dessert our to your friends and family.
4. Pour the liquid mixture right over the figs in the pie tray. Remember to pour half amounts in each pie tray. Gently tap the sides to get the liquid spread out evenly. Place in preheated oven for about 1 hour or until the fillo dough is golden brown and the center is set.
5. Once the fillo tarts are baked and the edges are crispy and golden brown, let them cool for 30 minutes before serving. Once cooled, dust with the powdered sugar, serve with fresh whipped cream or yogurt and enjoy!
How to Make Martha Stewart's Plum Galette | Martha Bakes Recipes | Martha Stewart
During peak fruit season, you need plenty of recipes to take advantage of the fresh produce, and this dessert from Martha Stewart allows you to use handfuls of tender, ripe plums in a quick and easy gallette. The filling formula can adapt to almost any seasonal fruit, and the tender, flaky crust is ready in no time after a few pulses of the food processor. When there’s a basket of fresh plums (or peaches, or cherries) at hand, reach for this rustic French pastry classic!
#MarthaStewart #Dessert #Plum #Galette #Baking #Recipe
Get the recipe at:
00:00 Introduction
00:16 How To Make Galette Dough
3:04 How To Make Plum Filling
3:56 Shaping The Dough
4:16 How To Form The Galette
6:30 Baking
6:37 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Plum Galette | Martha Bakes Recipes | Martha Stewart
Filo Tart with Kirsten Tibballs
Don't fear the filo! Kirsten Tibballs demonstrates how simple a bed of flaky layers wrapped around a smooth cream filling can be, thanks to KitchenAid appliances.
Product Information:
Bake Assist Microwave Oven:
KitchenAid Bakewares:
Utensils:
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With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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