Viennese Apple Strudel Recipe (with the Whatever Pan) | Best Cookware
A popular Austrian dessert that is the perfect balance of sweet and crunch.
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Thanks for watching the video, Viennese Apple Strudel
Martha Stewart's Old Vienna Apple Strudel | Martha Bakes Recipes
Sweet and tender golden delicious apples mingle with cinnamon, raisins, and walnuts in this traditional Austrian dessert. A special guest shows Martha the right way to roll, pull and stretch the dough to create this delicious apple strudel.
#OldVienna #Austria #AppleStrudel #Dessert #MarthaBakes #MarthaStewart
00:00 Introduction
00:26 Dough
02:42 Filling
04:20 Stretching the Dough
06:48 Add Filling and Breadcrumbs
07:13 Rolling the Dough
08:15 Final Result
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Martha Stewart's Old Vienna Apple Strudel | Martha Bakes Recipes
Baked Apples Recipe Pecan Raisin, No Added Sugar | Gingerbread Cottage
Vanessa demonstrates her sugarless baked apples recipe. To get started, you’ll need any kind of sweet apples, butter, raisins, and pecans or walnuts. For tart apples, just add a little bit of brown sugar. Vanessa also mentions a couple of variations on the recipe and talks about how to top and present them. This would be a simple easy winter dessert for a family meal or dinner party. Watch the video for an easy way to core an apple. Vanessa also makes wonderful breakfasts for our guests as the Gingerbread Cottage bed and breakfast. Come stay with us!
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On the CapitolCityDean Channel, Austrian chef Vanessa von Schellwitz and master tradesman Dean Brandhagen earnestly share our real perspectives in an attempt to demystify the confusing and difficult parts of life, from gourmet cooking to chimney inspections to travel tips and many topics in between.
Vanessa von Schellwitz is the owner operator of the Gingerbread Cottage Bed and Breakfast, an idyllic 1905 heritage B&B in beautiful downtown Victoria BC, a half block off the Salish Sea. Website is
As a child, Vanessa was a real life “Heidi” living in the Eschen Villa on the clean, cold alpine Attersee Lake, in Seewalchen Austria, 50 KM East of Salzburg
Vanessa’s birthplace was located 50 meters from her Godmother’s famous Paulick Villa – the Summer Playground to Vienna’s Elite Art Noveau Community including Gustav Klimt, Egon Schiele, Richard Teschner and Friedrich Paulick at the turn of the 19th century.
In fact, the aunt of Vanessas' Godmother, Gertrude Floege, was the famous fashion designer Emelia Floege – life companion of the famous artist Gustav Klimt who frequently painted at the Paulick Villa..
Also the last Countess Maria dei Medici, who lived adjacent to the Eschen Villa hand wrote a poem for Vanessa as a child… Not many People can say that!
Vanessa got her teaching Degree in Salzburg but her real love and talents were for cooking.. after moving to Vancouver Island, she honed her chef skills under the eye of her brother in law Dieter von Schellwitz who had been the first executive chef at the famous Ilikai Resort in Waikiki, and had chef career in New York and San Francisco.
Coming to Vancouver Island via Culture City itself – Salzburg Austria – A true Austrian,Vanessa has pure Mozart flowing through her veins and a delicious piping hot Austrian ApfelStrudel in the Oven for her many guests! Vanessa and her 70’s husband owned and operated the Austrian Chalet, an 80 room hotel with 3 Restaurants in Campbell River BC
Vanessa spent many years as Victoria BC’s busiest and most Versatile Culinary Instructor from her Veni. Vidi, Coxi Cooking School, and operating her busy “Vienna Catering” Business
Author of 7 Cookbooks, Vanessa also wrote a food Column, had her own TV cooking show and did food styling for other local authors. You can purchase her cookbook online in a PDF format
Vanessa makes all her guests feel like Austrian Royalty in her c. 1905 Victorian “Arts and Crafts Heritage Home” with Cozy Themed rooms and Elegant 3 Course Breakfasts in her “Bavarian Gasthaus” Style Breakfast Room
Please Feel Free to Contact us for booking information. Call Toll free 1-877-767-2121 iMessage or Text 250-812-5457 Email: gingerbreadcottagebb@gmail.com
Dean Brandhagen Chimney Services
WETT Certified Wood heat professional, Red Seal Journeyman Bricklayer
Need a WETT Inspection or wood heat chimney service in or around Victoria BC Canada? Please check my website and send me an email including your address or area, and possibly a photo of your wood burning system. Here is the specific WETT Inspection page
I am a WETT certified wood heat professional and woodburning systems advisor and Red Seal Journeyman Bricklayer with 40 years of hands on experience. I inspect, sweep, repair, restore, and install chimneys, wood stoves, and fireplaces. The inspections are for insurance purposes and mortgage loans. I perform chimney cleaning services and installations with the safest up-to-date technology. Check our chimney sweep page for great ideas
(With English captions & subtitles in 161 Languages)
Closed Captioning in English by Kris Brandhagen. brandhagen@gmail.com
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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