How to Make the Best Strudel | Bake It Up a Notch with Erin McDowell
In this latest episode of #BakeItUpaNotch, Food52’s Resident Baking BFF Erin McDowell shows us all the ins and outs of making strudel. This wonderful fall dessert has flakey layers of pastry and is packed with sweet (or savory!) fillings such as apricots, apples, chocolate, coconut, and candied nuts. From equipment, techniques and tricks, as well as avoiding common mistakes, Erin guides us on this strudel adventure. Let's get baking!
Recipes featured in this video
Foolproof Strudel Dough:
Apple-Pecan Strudel:
Creamy Kale & Walnut Strudel:
Chocolate Coconut Strudel:
Custard Strudel:
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VIDEO CHAPTERS:
0:00:00 Intro
0:02:03 Our tools & equipment
0:02:41 Let's start with the dough
0:08:27 Time to talk fillings
0:11:08 Get stretchy
0:16:52 Drizzle, sprinkle, dollop, and roll
0:22:48 Slice and taste
0:26:21 Mistakes happen
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
How to make an authentic Austrian Apfelstrudel - Cooking Tutorial
Ingredients for 2 apfelstrudels:
- 250g flour
- 1 egg
- 1 tablespoon of neutral oil
- Pinch of salt
- A bit more extra flour
- 100ml lukewarm water
- 2kg apples
- Peel and juice of 1 lemon
- 100g sugar
- 2 teaspoons cinnamon
- 150g raisins
- 100g breadcrumbs
- 100g butter
- ---g icing sugar
- small bag of vanilla sugar
- 1 big kitchen towel
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Apfelstrudels.nl
Liesbeth Willemars
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Super Easy Apple Strudel Recipe
Hi, guys! Today I am cooking the easiest recipe I've ever had on my channel., but the most favorite one. Tasty dessert, especially with a scoop of vanilla ice cream.
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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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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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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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