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Hi everybody, short input. Apfelstrudel is actually a dish from Austria not from Germany 😉 and we use a mixture between filo and puff pastry but no matter what you use, it is said that the pastry should be thin enough for you to be able to read a newspaper through it 👍traditionally it is made with flour, oil and water. Also we mostly use breadcrumbs in the filling instead of cornstarch to soak up the jucie of the apples, and there is a big debate whether an apfelstrudel needs raisins or not 🤷🏼♀️ Anyway, greetings from 🇦🇹
Hi dear Laura! Greetings from Germany :) We do make our Strudel with a different kind of Dough, you are right. You can compare it to a filo/yufka dough as its paper thin and the way the dough gets pulled to be so thin is also similar to how the greeks pull their filo :) i think the only difference is, that we pull the dough in a long rectangle on a kitchentowel, put the apple filling on it and roll it up with the help of the kitchentowel as the dough is to thin and delicate and would rip otherwise. it gets rolled in the retangle so that you end up with around 4 layers of dough :) so of my other german people, please correct me if i'm wrong, but thats how i know it as a pastry chef from cologne :)
Croatia here 😊 We do it this way too. The dough we use is called "pulled dough". Because we pull it to make it paper thin. It is pretty soft dough. I have to ask my mom how it's made.
My family is from Germany and what I remember about the Strudel they made is the pastry was thin and layered. It wasn't extremely sweet at all. It did have a very delicate sweetness to it, but not like the way desserts are sweetened in America. There were raisins in it too.
In Austria we use "Strudelteig" as pastry, its 250g of flour, 1 tablespoon Oil, a pinch of salt and about 125ml water - kneed everything together, let it rest for 30 minutes, afterwards you pull the dough instead of rolling it out and we say "the dough has to be thin enough so that you can read a newspaper through it"
I've been waiting for this--- I love learning to cook from Laura as I've always been able to replicate her recipes successfully. Her channel is such a confidence booster to the aspiring home cook.
Hi, I am from Germany and quickly checked some strudel dough recipes online. The majority uses flour, oil (or butter) pinch of salt and water for the Strudel dough no matter of they come from Germany or Austria
It may not be "authentic" when it comes to the dough but who cares, it looks amazing! Thank you so much for this wonderful recipe. My hubby's birthday is coming up next month and I've decided to make this for his breakfast. Love all of your videos and recipes, you're an excellent cook.
I have 8 beautiful honeycrisp apples on my counter just waiting for inspiration and your video is the first in my que today! Perfect! Thanks! Also, I love that you have 74,000 pastry brushes! 😅
I always cook apples on the stove anyway, then save for desserts in the refrigerator. I’m making Laura’s recipe right now adding the pastry, so it should turn out yummy. I’ll also make it for Thanksgiving next week.
thanks for doing it without raisins haha!! also, we do not use a glaze on applestrudel! sometimes it is served with whipped cream and/or hot vanilla sauce
You can tell this is your passion You speak about eating and enjoying each bite on a different level then most other utube chefs Just curious if your a Taurus ♉️?
I usually make my strudel with filo dough instead of puff pastry because it is much closer to the Austrian/Hungarian (where my grandmother is from) version of strudel. Using homemade strudel dough will always be the best choice, but it is time consuming and intimidating to prepare. I personally don't like making strudel with puff pastry because the dough is a little too thick for my preference. The consistency of the puff pastry version is much closer to the Turnovers that we make here in the U.S. I like Turnovers, but they are not the same as a Strudel. There are some versions of strudel that use yeast dough like in some of the Czech bakeries in Texas or the nut/poppy seed rolls that are made throughout the nations of the former Austro-Hungarian Empire. I am very fond of Mákos Bejgli.
Also, Laura did request some info on the Strudel dough that is used in Germany and Austria. Could anyone please share their recipes on how to make it as well as any tips that will help prevent the dough from breaking or drying out? TIA
Wow this looks so delicious Laura 😋 I love homemade apple anything.Thank you for sharing your fall dessert. Love and hugs from Pennsylvania Sincerly Melody
Technically that's a apple turn-over. Strudel dough is extremely thin, almost like a filo pastry and the apples are wrapped into it with lashings of butter to make it light and crisp.
This looks awesome! I totally hear you on the crunchy apple dessert thing. One time I got a slice of apple pie from a bakery and the apples were still kinda hard. It was the first time that happened to me and it was extremely disappointing.
Oh Laura, this is a favorite!❤️❤️❤️ it looks outstanding & I don’t doubt how delicious it is…SUPERBLY DONE!👏👏 👌👌…..Hands down you are a rockstar in the kitchen!🌟🌟🌟🌟 Be safe, Be well ✌️✌️🥰🥰
Looking good! 🤤 Officially (or originally) it's apfelstrudel. If you want an easy version, Aldi has one in the freezer section ready to be baked at home. (At least in Germany and in the Netherlands) and it's very close to 'made from scratch' and absolutely delicious imo 👌👌
OMGosh! Taking comforting apple dessert to a whole other level and in such a well-explained and easy way! I appreciate you sharing this! I have been wanting to learn a simple fruit/pastry dish and this would work! Great presentation and I love your beautiful eyes!!! Best to you and the family! Love your channel!
I made this for company, it was delicious! Mine was definitely stuffed fuller than yours, bigger apples? I used Jonagold, so good! This will be a "go to" recipe for me. Thanks, Laura.
it is nooooot from germany!! i know everyone loves to forget about austria and thinks germany stands for all, but nope, thats not true :) also not only germans who speak german. anyway, thanks for the great recipe!! we use strudel dough which is much better!
Whenever i make something with apples I ALWAYS make your salted caramel sauce… 🤤🤤🤤 Needles to say my family eats every single crumble and then they drink the caramel sauce 😂😂 thank youuuu
You made a great flat pie. that doesn't make it strudel strudel is air about that incredibly thin difficult pastry others talked about. I'm sure your pie is as delicious as it looks, but it is not strudel
