Traditional Gottscheer Apple Strudel Recipe 

History from Gottscher is in Slovenia. They are lived and some children lived in Gottsche - Kočevje, one of them is my aunt and have 81 years..but...she never learn gottscher sprache...

Very interesting, my name is Leon Ubaldo...

@@nmspain7125 ingredients are on 0.25 sec.

Im from Kočevje...Gottsche....😀

How did it work? I am scared to try because I think I will screw it up.

BrokerBarbera are you able to speak German? (it’s always a pity to me when a family part is not able to speak a lang that a whole part of the family used to speak. it makes me really sad)

My roots will always be in Gottschee, Obermösel! :)

My grandfather also was a Gottscheer (Obermösel)!

How did it work out??

I have a great recipe if you need one. Almost the same as this. Cottage cheese and

@@ericneuer8069 I would love to have the cottage cheese recipe. my mother used to make it - we called it pobolitza.

@@rosewhite1861 I would be happy to send it to you if you like. I think that is what they may have called it as well. I have no idea how to get it to you other than post it here. If you know a way to get it I can Mail it, or fax or however.

@karen gray I feel your pain on this, but for Europe, where she learned this, they tend to use much less sugar than we do here in the States. I recently assisted a cook book author testing a recipe for Crescia Sfogliata, which is similar but of Italian origin, and there was very little sugar -- so little that I found it with neither a pleasant flavor nor an acceptable mouth feel. The way I adjust European strudel and strudel-ish recipes for the American palate is to add a little to the apples, then sprinkle on a little more with the bread crumbs, and then finally sprinkle on a little more over the finished pastry, after it's trayed and just before it goes into the oven. I hope this helps.

@karen gray Yes, of course-- I thought perhaps you were looking for guidance. If you still are, I actually have a Viennese strudel recipe for this exact apple strudel -- amount and all -- circa the mid-sixties, so it probably would also have been about the same time she learned this. It might even have been from the same book. Would you like me to post it here for you? Oh, and one thing you should know for the sake of etiquette: typing in all caps, other than for the occasional emphasis, is considered the Internet equivalent of yelling at someone. I know you don't mean it that way, so I thought I would mention it.

@karen gray I retrieved my late father's copy of "The Cooking of Vienna's Empire" from 1968, and it has detailed photos and instructions along with the recipe for strudel dough and its pulling. These will be useful for you, so I'll take photos of the pages and post them on my website; I'll reply again with the link once it's done. One difference between this video's recipe and the one I'll post is that it uses ground almonds rather than buttered bread crumbs, but the rest is almost spot-on (5 pounds of apples instead of 4, but that extra pound makes a slightly thinner six-foot length rather than the thicker four-foot length). A couple of notes from experience: 1. If you slice the apples more like in the photos I post rather than very thin as in this video and par-cook the filling ingredients slightly, then refrigerate them down to room temperature before using them as filling, you will have a better result. If the par-cooked filling weeps too much, remove the solids using a slotted spoon, boil down the liquid to a thick syrup, and then toss the apples in the syrup to coat before refrigerating. 2. The strudel dough technique is universal across both Western and Eastern Europe, Russia, and even China. The technique you see in this video uses oil on the untouched side, which is very popular in Serbia, Croatia, and Bosnia and Herzegovina. I suggest you try both methods to see which one you like better. 3. You'll get better control using a sharp knife to trim the thick beaded edges that hang over the sides of your stretching table. That wind-and-pull method in the video is too iffy for such delicate dough; I'm afraid I would tear right into it. And don't be tempted to use it for anything. It's trash; throw it away without a second thought. 4. Take off all rings -- even a tight-fitting wedding ring -- and other hand- and arm-mounted devices. Trim and file your fingernails. You'll thank me. I wish you the very best results. Let me know how it all turns out.

@karen gray Here you go: productivityenhancement.com/strudel