APPLE STRUDEL | APPLE DESSERT | APPLE SWEET | BAKED APPLES | VIENNESE PASTRY | EUROPEAN DESSERT
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APPLE STRUDEL | APPLE DESSERT | APPLE SWEET | BAKED APPLES | VIENNESE PASTRY | EUROPEAN DESSERT
INGREDIENTS
Phyllo sheets: 12-14
Butter: 2 tbsp
Apples: 3
Brown Sugar: 1/3 cup
Sugar: 3 tbsp(adjust according to your taste)
Ground Cinnamon: 1 tbsp
Ground Nutmeg: 1/4 tbsp
Ground Cardamom: 1/4 tbsp
Chopped Walnuts and Almonds: 1/2 cup
Raisins: 1/4 cup
Lemon juice: 1 tbsp
Oil as required
Orange juice(optional): 1/4 cup
PROCEDURE
Preheat oven to 375F/ 190C.
Thaw the phyllo sheets as per the package instructions or one hour before starting.
In a pan, melt butter and add 2-3 tbsp of oil. Once hot add the peeled and chopped apples. Sautè it for couple of minutes. Then add brown sugar and sugar to it. Let the sugar melt. Add ground cinnamon, nutmeg and cardamom. Further add the chopped nuts and raisins. Mix them well.Once the juice starts releasing then add orange juice(optional). Let it cool. Once cooled drain and separate the juice from the apple filling.
Add 2-3 tbsp of oil and lemon juice(skip this if you are adding orange juice) to the drained apple juice and give it a good stir.
Lay parchment paper on the baking tray. Then place one sheet of phyllo sheet on the tray. Brush the drained apple juice on the phyllo sheet, place another phyllo sheet over and apply the juice again(don't worry if the sheets break as they're very delicate). Repeat this process until all the phyllo sheets have been placed one above the other. Then put the apple filling in the middle and fold them. Turn the folded side facing down and apply the remaining juice on the top.
Now place the tray in the oven for 30-40 mins or until the phyllo sheets turn nice golden brown color.
Remove it from the oven carefully once it's done. Be patient as it'll too hot. Allow it to cool down. Apple Strudel is ready. Enjoy it with a scoop of vanilla ice cream.
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Music: Jazz In Paris - Media Right Productions
Kaiserschmarrn: How The Original Austrian One Is Made
Kaiserschmarrn is perhaps Austria's most popular dessert – and rightly so!
There are various legends around its origins, but they all agree on one thing: The name refers to Kaiser Franz Joseph I.
His wife, Empress Elisabeth – known to most as Sisi – was reportedly the first person to be served Kaiserschmarrn. We traveled to the Austrian capital of Vienna to find out how the imperial dish is prepared.
#Kaiserschmarrn #Austria #Vienna
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RECIPE
Ingredients for 4 servings
Kaiserschmarrn:
270g flour
40g sugar
A pinch of salt
8 eggs
400ml milk
50g clarified butter (for the pan)
A pinch of powdered sugar for sprinkling
Plum roast:
800g plums
144g sugar
120ml water
1 stick of cinnamon
4 cloves
lemon peel (grated)
Preparation
Kaiserschmarrn:
1. In a bowl: mix flour, sugar, salt, and 5 eggs. Add the milk, beat until smooth and thick.
2. In another bowl, beat the whites of 3 eggs, a pinch of salt and sugar and whip to a firm peak. Then fold it into the thick batter.
3. Heat the clarified butter in a large, shallow pan so that it is very hot. Slowly pour in the batter. Using a spatula, make sure it turns brown on both sides.
4. Then bake the pan in a preheated oven at moderate heat (hot air approx. 180°C) for 10-12 min. until the Kaiserschmarrn is light golden brown.
5. Then remove the pan from the oven and tear the finished dough into irregular pieces with two forks.
Stewed Plums:
1. Bring water to a boil with sugar, the cinnamon stick, cloves, the halved, pitted plums, and some grated lemon zest, stirring, then continue to boil gently, about 20 minutes. The plums should not have broken down yet – they shouldn’t be mushy!
2. Fill small jugs with stewed plums.
3. Arrange the Kaiserschmarrn on plates, sprinkle with powdered sugar and serve with the stewed plums.
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Easy Apple Strudel made with Filo Pastry
Made with walnuts and easy filo pastry.
A simple Apple Strudel recipe. Apple strudel is a German and Austrian style dish that’s been well adopted by the Italians and many other countries. The classic strudel is made with apples but of course you can also use other fruits. Make sure you buy a good quality cooking apple so they don’t fall apart during the cooking process. This version is made using sheets of filo pastry, it’s not authentic I know, but it’s quicker and much easier than making it from scratch. I also like to toast the breadcrumbs so they resemble more of a biscuit base, this adds another level of flavour and also absorbs any moisture from the apples, resulting in a very crispy outside. I like mine packed with apples, but that’s a personal choice, you may like to roll them a little thinner. Either way, enjoy my Simple Apple Strudel with a side of vanilla bean ice cream or freshly whipped double cream
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How to make Apple Strudel (Apfelstrudel) ✪ MyGerman.Recipes
Ok, don't mind my messy hair, it was the third video I was recording that day and it did not affect the Apple Strudel (Apfelstrudel) :-) . Most people think of Vienna Apple Strudel but it is as well eaten in Munich and entire Bavaria. It is a favorite of many at the Oktoberfest. Don't use filo dough or puff pastry for this, the original dough is so easy to do and really tastes differently. Also, the stretching of the Apple Strudel dough is quite fun!
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Do you know the origin of the famous Viennese Apple Strudel? #applestrudel #wien #sisi #cake
Fun Fact: the rumor has it that Empress Elisabeth, Sisi, loved Apple Strudel so much that she had it delivered through underground secret tunnel to the Castle Hofburg!
The oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library but its first traces can be found back since the 1402, with the siege of Costantinopoli
This sweet pastry filled with apple, cinnamon and nuts is warm and delicious, with a buttery flavour and fluff consistency!Delicacious!!!!!
Apple Strudel recipe | VIENNA/NOW Foodtrip
In Vienna, there is disagreement about whether the apple strudel filling should be prepared with or without crumbs. Even though the famous Hotel Sacher supposedly resolved this issue once and for all, the debate continues. You will have to see for yourself which version of this Viennese delicacy you like better! Here is the apple strudel recipe.
#Vienna #ViennaFoodtrip #AppleStrudel #VienneseRecipes #pastry
Ingredients:
Strudel pastry (use ready-made pastry or see recipe below)
1,5 kg apples (Elstar or other similar type)
1 lemon (juice)
60 g raisins (soaked in rum)
200 g butter (melted)
100 g sugar
2 tbsps vanilla sugar
100 g bread crumbs
1 pinch cinnamon powder
butter (for daubing)
icing sugar (for dusting)
1 egg (for daubing)
Preparation:
Peel and seed the apples. Slice into very thin slices. Dribble over some lemon juice. In a bowl, combine 2 tablespoons of raisins and 1 tablespoon of vanilla sugar. Brush the pastry dough with half of the melted butter, using the rest of the butter to fry the breadcrumbs. Combine the crumbs with the rest of the vanilla sugar and cinnamon and sprinkle over the pastry.
Distribute the apples evenly over the pastry. Roll with the help of a dish towel. Make sure the ends arewell closed. Place the strudel on a greased baking tray. (If the tray is too small, bend the strudel into a horseshoe shape). Brush with beaten egg or melted butter and bake in a preheated oven at 180 °C for 30–40 minutes.
When done, let the strudel cool, and dust with icing sugar. The strudel can be served either warm or cold.
Recipe for the pastry:
Ingredients:
250 g flour (fine)
1 pinch salt
1 tbsp oil
2 tbsps butter (melted for daubing)
125 ml water (lukewarm)
2 egg yolks (for daubing)
icing sugar (for dusting)
oil
flour (for the work surface)
butter (for daubing)
Preparation of the pastry:
For the pastry, heap some flour onto a work surface and knead the pastry ingredients into a smooth, elastic dough. Shape into a ball and place in a soup bowl dribbled with oil. Cover, and refrigerate, preferably over night. On a lightly floured surface, roll out the pastry dough into a square with a rolling pin. Pull until very thin. To do this, make sure your hands are covered in flour, place one hand under the dough and use the other hand to carefully pull the dough out from the center. The dough should become so thin that it’s almost transparent.
More Viennese recipes:
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Credits:
Idea & Concept: Vienna Touristboard
Director: Christian Gstöttner
Camera: Georg Weiss / David Moser
Editing, Animation: Matthias Kohlhuber / Bernd Schmid
Set Styling: Miriam Eberhard
Produced by OBSCURA / Die Kreativwerkstatt
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