I also added a few more pictures on how to prepare the filling. two Truco para enrollar el strudel. Receta con fotos paso a paso de elaboración y presentación. Thanks for a great recipe! I have the dessert course. About the baking time: So far, I’ve tried the strudel at 2 different stoves and it was always golden after 30-35 minutes. I’ve gotten some feedback from readers that they turned their oven to 400 °F for a nicely golden crust. Honestly, I’ve never tried it, but I would guess no, it doesn’t work. That’s why I always use this recipe. I’m a none baking bloke but love apple strudel and have wanted to bake my own for a long time but have never found a recipe that worked before. Hi Francisco, Oh that would be so great ;-) But since I am a regular person without a business, I can just offer you my recipe for apple strudel. Some readers pointed out that the strudel needs a longer baking time or higher temperature. Brush half the dough with half the melted butter. Heat the oven to 375°F. Thanks Jean, that’s so nice of you. For example, she would never brush the stretched dough with melted butter – no, of course not, that would be way too much work. It turned out beautifully and I did do a few things differently. Die im Rezept angegebene Zuckermenge ist eher moderat und nicht zu süß, das heißt wenn du den Apfelstrudel mit einer sehr säuerlichen Apfelsorte (was Gala nicht ist) machen würdest, dann würde ich den Zuckeranteil leicht erhöhen. Leave about one inch on each side to hold in the apple filling. Happy New Year! Of course we are talking about freshly made dough and homemade apple strudel. thanks for the nickname ;-) Thank you so much for taking the time and leaving a comment. And it’s so great that you are making the strudel. I’ve never made a pastry crust before and, although it was a bit of work, it was really tasty! Working with the strudel dough was tons of fun – I spent a lot more time than 10 minutes kneading in order for the dough to feel happy and added a little flour so it wouldn’t be sticky. After 5 minutes or so, it softenens and is easier to cut. Apple strudel is definitely one of my fav autumn and winter desserts! Place puff pastry on baking sheet. In the end, I think it would be just awfully impolite not to share this outstanding piece of dessert with you. Neusiedl is a great area, especially culinary! For several years we are visiting your show at Schonbrunn each time we are visiting Vienna. I guess it won’t harm the strudel if you put it in the fridge for an hour or so before baking. We did everything according to the receipt. I sometimes just put it back in the cool oven or put the leftovers in a container. Anyhow my mother hasn’t made any strudel for at least 10 years or more, so I’ve decided to give it a go. If you wanna store it a little longer – let’s say 2 days – please store it in the fridge. I still make pies and dinner rolls from scratch at home. Pon el strudel de manzana en una fuente de horno y espolvorea con las almendras reservadas, una pizca de canela y otra de azúcar. But other than the typical fruit-based strudels (apple and cherry), my grandmother also made a Fleischstrudel and a Topfenstrudel. Now I am making it for the first time in 15 years for a family party. não vi nos ingredientes da massa. It turned out great, such fine pastry enclosing delicious apply filling! I’m using the same ingredients as below but I’ve added more pictures and the … My nanny made the most perfect apple strudel and this looks just like it :), Hi Joyce! Give it a try! It’s somehow firm and really similar to Topfen. Maybe some finely chopped walnuts? I made the dough last night and when I get home from work I’ll be giving it my best effort :) ps instead of raisins mom always used currants as will I. The dough sheet should be paper-thin. This one doesn’t need to change. Put the dough onto a baking sheet and brush it with melted butter. Original Viennese Apple Strudel (Apfelstrudel). I am definitely going to try your recipe as soon as I get back to Canada! Ich persönlich mag säuerlichere Sorten lieber in einem Apfelstrudel, aber der Strudel funktioniert eigentlich mit jeglichen Äpfel-Sorten. Made it again for Christmas with my Czech family :-) I wasn’t as happy with it this time, because I was using a different flour – the first few times I used UK plain flour, which is suitable for everything except bread. So what I would do is prepare the entire strudel and put it in the oven at about the time when your guests arrive. Preheat oven to 350° and line a baking sheet with parchment. A few small holes are totally ok – you can simply pinch them together. The filling usually looks more “stewed” too – the time I made the strudel for the blog the apples didn’t look really stewed though… I’ve never heard of using honey before the strudel is being baked but I will try it the next time ;-), Hi Ursula, Very delicious and the family was pretty impressed, I am looking forward to trying it soon again in the future now that I have a little experience under my belt :) This brought back great memories of having visited Vienna years ago as well. Ursula. It shouldn’t be cold at all, otherwise it will tear when you strecht it. Spoon the apple mixture on to the filo in a central line (lengthways), leaving a 2.5cm (1in) pastry … Add the soaked raisins (but not the remaining rum or water) and mix well. Preheat oven to 375 degrees. Weil ich nur diese Sorte zu hause habe 🤔 El Apple strudel, Apfelstrudel ó Strudel de manzana es un postre típico tradicional de la cocina Austriaca y del sur de Alemania, cuyos orígenes podrían remontarse a antiguas recetas de las cocinas Bizantina, Armenia o Turca. Recetas de Apple strudel ó Apfelstrudel, 🍏Apfel Streusel🍏 y muchas más recetas de apple strudel. I hope they still have it. Thanks for the recipe. In my oven it takes 30 minutes to bake and it takes at least 15 minutes to cool from very hot to warm. I used a convection oven to bake this and it took more than twice as long to bake, partly due to its size. Don’t know how this will affect the consistency of the dough or its flakeyness. Fleisch- and Topfenstrudel are indeed a treat. I hope it tastes just like your nanny’s ;-) The apples are a little more steamed though as they look on the pictures. So I’ll go with a source you can never be wrong: Found inan old family recipe book in my grandmothers kitchen. Flour the surface and the dough every now and then while rolling. Thanks for an excellent presentation with pictures and written instructions. Cheers! Repeat this procedure with two more layers of phyllo, butter and breadcrumbs. Usually, apple strudel is either served slightly warm or cold. When I took it out it was pretty hard, but after it cooled down it kind of broke open a little bit and some of the “juice” poured out. But I do this only for one day and not if my kitchen is pretty hot, like in summer. Luisa, Thanks so much for making this strudel – and especially for making it for an Austria themed dinner ☺. This time I used something which was probably more gluten-y, and rested the pastry overnight in the fridge before preparing. I have to admit though that I haven’t tried this method yet. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Enjoy this classic Li’l Vienna recipe! Mix sugar and cinnamon together, then add it to the buttered breadcrumbs and stir well. Con su corteza escamosa y un relleno de manzana con especias, esta receta tradicional conocida en el lenguaje inglés como Apple strudel seguramente sorprenderá a tus invitados. LG. I read your post about the strudel show on your blog. Required fields are marked *. What you could also try is to bake it ahead (even the day before) but not bake it all the way. (see note). I really want to make “schnitzel strudel” even if it isn’t a real thing. This Apple Strudel looks gorgeous. She was born in Neusiedl and moved to the states when she was 18. Take it out of the oven, let it cool slightly, cut it into pieces and serve dusted with confectioner’s sugar. Thick edges should be cut off. I worked as a baker for 7 years in my misspent youth baking rolls, breads, doughnuts and danish. Hi Francisco, Great! The Swedish celebrate St. Lucia day with special saffron pastries, called Lussekatter or Lussebullar. Tastes sooooooo lovely. Recetas de Apple strudel 146. lolidominguezjimenez. Ursula, Thanks so much for all the tips! You should be able to read the titles of a newspaper placed under the dough (don’t do this though, the ink would probably come off). I even made Topfennockerl with it and it worked just fine. So I know a bit about working with dough. I was wondering if I can roll it and put it in the refrigerator over night. No, I wouldn’t do that. With every time you make it, you will get more confident, I promise ;-). I just made on with flaky paste (Blätterteig) from here: Or what should also work is freezing the strudel when it is baked. So far, I’ve only tried baking apple strudel in an electric oven and gas oven (both bottom heat only) and baking time was always between 35 and 40 minutes. Wish me luck! Hi Otto, nope, no egg. If you are hestitant about making the strudel dough (= phyllo dough) from scratch, I’ve published a blog post on how to tackle strudel dough here.

apple strudel receta

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