Erin teaches Bridget how to make an easier recipe for Apple Strudel.
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Awesome recipe ! But please don’t speak so fast , I barely understand what you say .. 🙏🥰
It kind of breaks my heart to see the use of a knife, when eating a Strudel. As an Austrian, I still remember my Grandmother making the dough herselve. No we buy the dough, yet it still delicious. And yes, original Apfelstrudel simply demands Raisins. 🙂
So it's an apple sausage roll?
Excellent I tried it. I was glad to use the store bought dough. I made it once and it was so difficult to stretch myself.
I did make the dough once and vowed never again. The stretching was frustrating when you are alone
You should soak raisins in rum!
I'm with some of the other comments here. Make your own strudel dough. Don't use phyllo. America's Test Kitchen is usually better at this kind of thing. I don't like when they dumb down a recipe because there is some fraction of their audience that would never try making the dough themselves. It's worth the effort, and the effort is not that intimidating! C'mon ATK! You're better than this!
With this method, you get twice as many layers on the top as on the bottom. I bet this approach is handy for lots of other dishes.
Wait, did she put the apple seeds in the strudel?
Oh, I thought you were actually making štrudl with authentic pastry not ready made.
I will do this Recipe even if it is the last thing I do in my Life!
No good supermarket dough.
Ingredients: Phyllo, apples, butter, raisins, panko, sugar, lemon zest, lemon juice, salt, powdered sugar, ginger, nutmeg, cinnamon.
Anyone watching this, I would encourage to try making apple strudel with strudel dough, as explained in the first 20s of this video. With the right technique, it's not as challenging as they make it sound. I was always scared by tales of how difficult it is to make, but it turns out it's actually really easy. This filo version looks incredibly fiddly by comparison.
You just have to knead the dough really well, let it rest for 30 minutes, and then roll it out really thinly on a floured cloth. Then you put whatever fillings you want in (could be apple, could be other fruits) and fold using the cloth.
Ghostbusters reference! 😂
Great recipe. I serve it warm with a large scoop of vanilla ice cream.
Philo dough?
Filo Dough: not so good.
Hi! I really appreciated your tips on reducing sogginess and a tough bottom crust! The style of teaching reminded me so much of one of my most favourite books – Lessons in Chemistry. So great! Thanks 🙂
Great
Ehem, wait for the creme
How tasty is apple strudel? I've had filo dough in my freezer for I hate to say for over a year now! And decided it was high time it out out of my freezer!😊 Followed your instruction with the layer's of filo dough and butter icing sugar and my Apple Strudel turned out amazing!!!! This time I won't leave the filo dough sooooooo long in my freezer!!! I need to save a slice for my mother-in-law though and she is very German and I know she would love to have a slice of Strudel!🙂
If you don't like raisins try soaking them in rum.
Just made this. Turned out well. I subbed the raisins with dried cranberries in one and one with only apples. I also increased the sugar amount significantly. Pretty much re sugared the apples after the microwave technique. Great texture, size, presentation. Be sure not to use too much butter… I think I did as I could taste it and thought it was on the too buttery side… My wife loved it though.
Incredibly detailed yet simple. I loved the biochemistry lesson as well. Will try this, and ,yes, with raisins. Only question is what method would you suggest if you don't have a microwave?
Booo! Boo to the raisins and boo for not making the dough from scratch, smh, that's the main reason I came to watch the video :?(
only in America. never in Austria. sorry
Very disappointed… you need to make the dough
Wow!~ watching you guys at the end while mine is baking in the oven simply is not fair!😅🤣😂 So this is a real test of my patience.
I had a few problems at the beginning because I need to visualize the ingredients because I have memory issues/hearing snafus so I had to set you guys back at least a dozen times bc I thought”Was that 1/8 of a teaspoon or was it 2 tablespoons?” I need to SEE the ingredient somewhere so that was a big issue until things got rolling. It’s very different from strudels I’ve tried in the past but I think this is by far the best. WATCHING THE CLOCK! 😳😋😋
I would rather have apple strudel like mom used to make! Save the pastry chef garbage for the stupid people with money that think it's better!
Looks good but red lady is annoying. Let her make her strudel and shut your yapper.
Microwave and a commercial phyllo pastry from a supermarket! And you call that making apple strudel like a Professional Pastry Chef?
It's true that making phyllo pastry by hand takes skills and is time-consuming. Why not make it a special treat and prepare it properly for special occasions only, like Christmas? But a fast food chef…