The Secret Behind How Original Viennese Apple Strudel Is Made | Food Secrets Ep. 10
Viennese apple strudel is probably the most popular dessert among the many great pastries Austria has to offer. It takes special skills and ingredients to make an original apple strudel by hand. We went to Vienna, Austria to see how an original apple strudel is made.
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Viennese apple strudel
Ingredients for ten people
Dough:
• 210 g plain flour
• 42,5 g table oil
• 95 g lukewarm water
• 2 g salt
• one small egg
Filling
• 1.7 kg tart apples (e.g.: Golden Delicious), cut into flakes
• 25 g lemon juice
• 65 g cinnamon sugar
• 35 g chopped walnuts
• 35 g rum raisins
• 65 g granulated sugar
• a pinch of cinnamon
• some melted butter
Butter crumbs
• 100 g breadcrumbs
• 50 g butter
• 50 g granulated sugar
• 5 g vanilla sugar
Preparation
To make the dough, place the flour in a food processor with the oil, water, a pinch of salt and the egg - if you decided on using one - and process with the dough hook until a smooth dough is formed. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least an hour.
In the meantime, cut the apples into slices and mix them with lemon juice and prepare the butter crumbs.
For the butter crumbs, heat the butter in a saucepan and toast the crumbs in it, sweeten with sugar and vanilla sugar. After resting, sprinkle the dough well with flour and roll it out in an oblong shape with a rolling pin.
Sprinkle a large cloth with flour and stretch the strudel dough as thinly as possible to a size of 60 x 70 cm. (The dough should be so thin that you can read a newspaper through it.)
Use the backs of your hands, not your fingers, so as not to poke holes in the dough. Drizzle the dough with melted butter and spread the butter crumbs on a strip of dough. Put the sliced apples on top, then the cinnamon sugar, the walnuts and finally the rum raisins.
With the help of the cloth roll up the dough and put it on a baking tray covered with baking paper and brush it again with melted butter. Bake in the preheated oven at about 200 degrees Celsius for about 30 minutes until golden brown. Let the strudel cool down, cut it open and serve it sprinkled with powdered sugar and a dollop of whipped cream.
#FoodSecrets #Vienna #AppleStrudel
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YUMMY GERMAN APPLE STRUDEL
Try this easy recipe for apple strudel that is done in a few minutes. Tart apples, raisins, nuts, and cinnamon baked in a light, flaky, crispy puff pastry.
To print the recipe, and for more details, visit our homepage
INGREDIENTS:
2 apples - peeled and cut into slices
2 tablespoons granulated sugar
1 teaspoon cinnamon powder
½ cup raisins
½ cup dried apricots (optional) - cut into small cubes
½ cup almond flakes or any chopped nuts
1 sheet ready-made puff pastry
1 egg white - for brushing
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#foxyfolksy
They will disappear in a minute!Perfect dessert of puff pastry and pastry cream.Ready in 20 minutes!
They will disappear in a minute! Perfect dessert of puff pastry and pastry cream. Ready in 20 minutes!
Ingredients:
puff pastry - 400 g (14 oz)
egg whites - 3 pieces
sugar - 10 g (0.35 oz)
Tray size 35 X 40 cm (14 in x 16 in)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the cream:
milk - 500 ml (16.9 fl oz)
Boil for 3 min
yolk - 3 pieces
sugar - 50 g (1.76 oz)
starch - 50 g (1.76 oz)
butter - 50 g (1.76 oz)
IN THE FRIDGE 30 min
whipping cream - 150 ml (5.07 fl oz)
blueberry jam - 200 g (7 oz)
for drink:
strawberries - 3 pieces
ice - 40 g (1.4 oz)
Schweppes - 100 ml (3.4 fl oz)
milk - 20 ml (0.7 fl oz)
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apricot strudel | Edelweiss Cooking School
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Filming/Editing: Martin Schatzl
Puff Pastry 4 Ways
Here is what you'll need!
RECIPE:
Cream Cheese Filling
INGREDIENTS
1 8-ounce block cream cheese
¼ cup granulated sugar
½ teaspoon vanilla extract
PREPARATION
In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
Strawberry Pastry Diamond
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
5 strawberries, halved with stems removed
9 tablespoons Cream Cheese Filling, recipe above
powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Taking one of the squares, fold one of the edges to the opposite edge.
Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.
Unfold the square.
Taking the top flap, fold it towards the 2 cuts near the bottom.
Take the bottom flap and fold it towards the top edge.
Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Raspberry Pastry Flower
Makes 4 pastries
INGREDIENTS
1 sheet thawed puff pastry
20 raspberries
4 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 4 equal squares.
Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Blueberry Pastry Pinwheel
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
36 blueberries
9 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center.
Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape.
Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Music provided by Warner Chappell Inc. Used with permission