greetings from Vienna - this really looks authentic, except many here use a different apple. but that depends a little, if you cut the apple in smaller pieces or larger pieces. in big chunks I would also choose the golden delicious to be honest. the preferred apples in some older recipies ask for a little sourness. of course, often winter apples like elstar, boskop and such. some use sweeter apples and add a littele bit lemon juice to the filling (not too much). I must say, I prefer balanced apples and rasp them and add some mediu siced pieces as well. I don't like it, when people use granny smith, which is rather saur and make the filling with big chunks. that is for special people with special preferences. when I serve an apple strudel to guests, I would not use an apple that sour. I even used gala apples, because they are available here to a cheap price. a few drops of lemon juice helps. it was a great hit amoung my friends. although a little more structer is prefered in the original recipie in Viennese cafes and restaurants, that call themselves traditional. so I guess, big chuncks and golden delicious is a great choice for the looks and for my personal tase as well :-)
I always use rathe sourbapples like kronprinz rudolf, gravensteiner, ananasrenette , frühapfel. And i use a mandoline to cut apples very thin slices, no need to stew them. No walnuts! In dark rum soaked raisins., some lemonjuice to taste sweet and sour.
I decided to make this today for a bunch of people getting together for our Octoberfest on Saturday. Went to make the dough and the ingredients are not on the print out version. I referred back to the video. Hope it is correct. 1-1/2 C's bread flour. 1 egg, 1Tbsp vegetable oil, warm water to equal 2/3 cup and whish together??? Thank you
Dear Mrs Stewart, just yesterday came to my knowledge this video of traditional Austrian dessert. Today I tried to make it and it was a hudge success. You remined me of my childhood' s memories and of my dear grand mother who many years ago in Slovakia used to pull and stretch this fantastic dough to the satisfaction of the whole family. Thank you again to bring theese memories of my happy childhood. Magda Tzanidaki, Athens-Greece
wonderful...makes me want to try this myself. My "Baba" used to do this when I was a young girl and she would stretch on the dining room table...amazing. Thanks for this lovely video and kudo's to this gentleman...he is most pleasant!
So this is strudel. I have eaten something given this name but no where near this elegant or generously filled. I may carefully attempt to do this. It looks delicious.
I think, Martha’s good humor & wit brings out the best in her guests! They were excellent companions! No need for a wedding ring 💍 i’ll just take one of your earrings!” Lol 😂 awesome
It’s always a bit of an unequal situation because Martha’s got so much experience in front of the camera, whereas the guest is sometimes doing it for the first time.
Really Love this recipe so much, Yummy and lip smacking... Excellent presentation and preparation too. They are easy and delicious. Stay blessed always. Big like
I had a little German cookbook that had a recipe for drawn strudel (no egg). Simple and inexpensive,but takes a while to make. I made it twice a year, and it was always a hit.✌️
He misses the layering of the pastry, part of the fun, by placing the filling all in one place, instead of spreading the filling over the entire stretched dough, which I believe, is more traditional (at least in Slovenia).
Awesome! Just want to say Thank you for your “How to cook eggs Vedeo! “ I learned a lot and you teach me cooking is a art. Also, your Heart shape Casserole is perfect. Will definitely go to buy your Heart Cocottes soon. My boyfriend really loves it. ❤️❤️
If Celsius it would not come out golden brown but black ash after half an hour. 400°F (Fahrenheit) ... an American show. Look up a conversion table into metric for your 2/3 cup problem. Stretch your brain ... but not so much that you can read the paper through it. ; )
I am mostly excited by his way of speaking English, he sounds so authentic and intelligent, awesome. I wish I could speak English his way. Great job though...
Oh Martha, this looks marvelous! We had an old German Bakery in our neighborhood years ago that made apple strudel that looked just like this. It was the most delicious dessert I have ever had. I am going to try and make this for my family.
What a delicious apple 🍎 🍏 recipe! Your clear presentation makes it look so easy to make! I think I’m gonna give this recipe a try and just make a few modifications to fit my families dietary needs/restrictions. I appreciate you sharing your talent with us. I make cooking videos too and I appreciate being able to learn from other amazing creators like you. I hope we can learn from each other as we grow our channels! Much success to you in 2022!
Girl you kill me i love your show your a might fine cook and your easy on the eyes when we work on my gold and silver mine in Montana in the summer we use a lot of your meals and deserts to keep them happy thanks Little Lady
Hardly authentic strudel! First of all I could stretch that amount of dough to the size of a picnic table! Don’t need an abundance of flour on your cloth! Spread your butter & crumbs all over the dough as well as 4 times the apples! Roll, cut into legs or swirl into pan to bake!
