A Baker's Odyssey: Apple Strudel Recipe

[bluestarviolin]

Its sooo big.... You wanna share some with me????? ;D

[ChrisSquareFan]

This is absolutely amazing. That strudel must taste godly delicious!

[gregpatent]

@ChrisSquareFan Thanks for watching. Yes, that strudel is mighty tasty.

[Liduniya]

fantastic man!

[gregpatent]

@Liduniya Hey, I appreciate the compliment.

[Dukilein1984]

I am from Austria, the Home of Apfelstrudel :) Visit my country and try.

[gregpatent]

@Dukilein1984 I've been to your beautiful country several times. Wonderful food, especially the Wiener Schnitzel.

[Dukilein1984]

@gregpatent Oh yes, it is very famous. Because of health reasons you can't get it now ho grandmother does it :) She always uses Pork dripping or lard. I think it is the word for it. But the taste is much more intense. If you ever come again try it. I am sure there are places left in Vienna where they do it that way. Greetings :)

[AzizaMoghal]

I am so amazed by this!! And I'm also now a bit anxious about the fact that I promised my family strudel tonight, have made the dough but am just missing these last dough-stretching etc. steps...... :-/ You did a great job!!

[gregpatent]

@AzizaMoghal Thanks so much for your kind words. Let me know how the strudel turns out!

[AzizaMoghal]

@gregpatent I'm following your channel now 'cause you're so good at what you do!! :-) And because I watched your video, my strudel turned out so well and my family loved it :-)

[gregpatent]

@AzizaMoghal Oh, you're very sweet. Thank you so much for letting me know.

[ibmzik]

lol i thought you were joking when you said to do it a hundred times until 99... 100 OMG!!!

[gregpatent]

@ibmzik Glad you got a yuk or two out of it. It's fun slamming down the dough.

[fingaroll5]

I saw Inglorious Basterds and now I must have Apple Strudel.

[gregpatent]

@fingaroll5 That was a fantastic scene, wasn't it? Have it with whipped cream.

[sss3891]

I am going to make apple strudel according your secipe this weekend and I have only one doubt, how many milliliters has one cup, I'v heard there are about 236 ml in US when in Europe there are 250 ml?

[gregpatent]

@sss3891 I use 250ml which is slightly more than 1 cup.

[jaqsro]

Hello, i made your strudel recipe at home this weekend, it was 100% success with my family and friends. Thank you so much for sharing your recipe.

[gregpatent]

@jaqsro You've made my day! Makes me want to have some myself.

[georgfly]

Congratulations! I'm from Vienna and this is just how my grandma makes it (except for the food processor...). One major difference is that my grandma spreads thin slices (rather than cubes) of apples all over the dough (rather than piling them up in one heap) before rolling it up. That way the apples are distributed between all layers of dough. And she uses fried bread crumbs instead of ground nuts, but that's of course a question of taste...

[gregpatent]

@georgfly I would love to taste your grandma's strudel. Fried bread crumbs will certainly add another dimension of butteriness. Thanks very much for writing.

[iJazzieJazz]

Can we use white purpose flour?

[gregpatent]

@iJazzieJazz Yes. White all-purpose flour is fine.

[MimiFont]

Great video. Thanks so much. I can't find the ingredients and amounts for the strudel filling. Did you give those?

[gregpatent]

@MimiFont Thank you so much for writing, Mimi. I can give only so much information in my videos, and you can find specific amounts in my cookbook, "A Baker's Odyssey." I hope this helps.

[rajyadavdelhiyt]

can we make it without eggs?

[gregpatent]

@rajyadavdelhiyt I'm sure you can make the dough without the egg. I've not done it, but I'm guessing that if you increase the water by about 3 tablespoons, that should work.

[rwongusa]

@rajyadavdelhiyt You can use Xanthum Gum to help hold the pastry together also. Vegans uses this as an egg substitute a lot. for baking.

[jaqsro]

if i dont have a food processor, will my dough get this good looking and thin as well?

[gregpatent]

@jaqsro No food processor? No problem. Just knead and beat the dough vigorously by hand, give it a good long rest, at least 1 hour to relax the gluten, and you should have no problem stretching it paper thin.

[jaqsro]

@gregpatent thank you so much for the tip :)

[Naviti7]

That might be the most amazing thing I've ever seen. I have to try this!

[gregpatent]

@Naviti7 I hope you do. Be sure the room is warm, 75 to 80 degrees. And do let me know your results. Very happy you wrote.

[Naviti7]

@gregpatent With this heat, there is no problem with the room temperature. Thank you for posting this video. My husband has been begging me to learn this for a long time. I had always thought it was something like pie crust, though. Very different texture.

[gregpatent]

@Naviti7 I live in the mountains of Montana, where it's relatively cool--85 degrees--compared to the midwest and east, where temperatures have been roasting hot. The dough will stretch like a dream where you are. Cheers!

[ShellyMimi]

A masterpiece

[gregpatent]

@ShellyMimi You are so very kind.  Thank you!

[Laynep123]

In Southern Germany we use an apple brandy or "Calvados" in the apple mixture. Do you as well?

[gregpatent]

@Laynep123 I have used it, but just a little, so the apples don't get too wet. I sprinkle some on the apples in a bowl and use my hands to toss the apples around so they get a light coating. Quite delicious!

[MIMPIJ]

do you use machine called fissler? it is just look like kitchen tools at my mom house. she use that machine for more than 15 years. the machine helps done the kitchen well

[gregpatent]

@MIMPIJ I believe Fissler is the name of a German company that makes cookware and kitchen appliances. Am I right? What I use in the video is a Cuisinart food processor.

[MIMPIJ]

yes. the product from German. fissler has so many variations type of cook ware.

it used to be very popular among housewife and families in here during the 90's

what i know, fissler and bosch machine are popular and very heplfull to housewive or small business /restaurant in our country. but now china product almost the same tools, entering the market with much more lower price than fissler. do apple struddel made from butter or pastry butter? or just margarine?

[gregpatent]

@MIMPIJ For the strudel dough I use butter or vegetable shortening. I learned how to make strudel from different cooks, and I use the fat that they use. I don't use margarine. What is pastry butter?

[lizerdon]

@gregpatent i think its basicly plain butter with no salts... cooking butter

[gregpatent]

@lizerdon This is interesting. In U.S. markets we can buy butter that is salted or unsalted. Many baking recipes specify unsalted butter which, I guess, would be like your your pastry butter. Thanks for clarifying.

[lizerdon]

@gregpatent lol i didnt ment for myself i know whats regular cooking butter

and its diffrence

[abvflux]

Attendez la crème.

[gregpatent]

@abvflux Mais oui!

[enchanteDREAMer01]

oh wow I never knew that dough could be stretched that much!

[enano6111]

One has to work with dough to fully understand how good and difficult it is what you have created and done. I just have a question about the filling. Would it be best to cook the apples a little in order to cook the dough less and still get a soft inside?

[gregpatent]

@enano6111 It's not necessary to cook the apples at all before rolling up the filling in the dough. Just make sure the apple is cut into smallish pieces. After baking the dough will be crisp and the apples nice and tender. Many thanks for writing.

[Touristcl]

Excelente receta, la hare en 1 semana aprox :D muchas gracias

[kabken]

we just came back from a weekend in a wonderful little town in Oregon that has lots of german restaurants. we had some strudel, but it wasn't as good as some we'd had years before in another bavarian town in washington. your recipe looks just like what we had then. could you give me the recipe for the filling? thanks so much!

kathy abken-abken@q.com

[veskouan33]

Thumbs up if your here because of inglorious basterds!

[n2dpun]

@veskouan33 lol shit looked soo good in that movie

[qw69zx]

This is a wonderful demo for apple strudel. I learned how to stretch the dough from my Oma. This was a wonderful refresher.

[gregpatent]

@qw69zx Thanks you so much for your kind words.

[Daveyhunter1]

Wow that is amazing I will try that,Thanks

[gregpatent]

@Daveyhunter1 Please let me know how it works for you. Remember, strudel dough likes a warm room. Happy strudeling.

[Koubiak]

Thank you so much for the recipe!

[gregpatent]

@Koubiak You're very welcome.

[huntoxandbeam]

THX i did it and it WORK ITS SO TASTY TRUST ME



[gregpatent]

@huntoxandbeam Bravo to you! A deep bow and applause follows.

[trudon]

the peoples strudel

[RedFM22]

I'm usually rubbish at cooking, but today I've made a really great strudel following your video step by step. So thank you very very much for such an excellent guide!!!

[gregpatent]

@RedFM22 This is just great! I'm proud of you and so keep up the good work.

[CaponeFavilla1]

many of these people commenting are right, u went right to the point and no crazy twist. that's a blessing. people always try and go too creative and destroy the dish. and make it all look like a cheap TV program, sorry for my mood.

you're making easy an allredy known, important and "true" recipe, calm and safely. plus, it looks pretty complete and great. I praise many things in cooking, but today I felt like telling you that. mate, congrats. keep making videos. WOW

[gregpatent]

@CaponeFavilla1 Many, many thanks for your perceptive and uplifting comments. I feel that a video should show the essential steps in making a dish, and to do that there should be no tricks and no twists.  Above all, have fun when cooking!

[BeyondOrwell]

you should try warm apple strudel with vanilla icecream. so great. :)

[cbirdsoup2006]

What a labour of LOVE ... !!! ... And, you are a FABULOUS presenter ... your technique is so relaxed, and effortless ... EVEN during quite an INVOLVED process ... !!! ... You are MARVELOUS ... I miss the food of my German childhood ... I wish that I was your neighbor ... YUMMY with coffee ... (smile) ... !!! ... Blessings

[gregpatent]

@cbirdsoup2006 Yours was the first email I read this morning, and I can tell you that it brought on a huge smile. It's why I do what I do, and I thank you for taking the time to let me know exactly how you felt. Do try making it it yourself. It will reconnect you to your childhood in a very special way. Many, many thanks.

[farmr7]

delilah is correct according to my strong German family tradition - grate the apples so pieces are small, spread them, sugar, breadcrumbs moistened with melted butter and cinnamon over the entire dough. Fold the two sides in, put melted butter on those surfaces, and then roll the strudel up as shown. Another favourite is cabbage strudel - saute the shredded cabbage as a filling. Also good with poppyseed & strawberry jam, or with cottage cheese and onion. Last step in recipe? wash the floor!

[gregpatent]

@farmr7 I love the last step. What I do is spread newspapers all around the base of the table and gather them up after the strudel's in the oven. Grating apples is an individual preference only, not a tradition, so feel free to prepare apples as you wish. I make a terrific cabbage strudel and also a porcini potato strudel. Savory strudels should become more popular because they're so delicious.

[MrHoriv]

Why not to make out of store bout fillo dogh?

[kissmekate59]

Hi Greg, I followed your instructions by the letter and made an outstanding strudel. The pastry was so transaprent I could read through it (tested it with a printed paper) and flaky. It does take time but worth the result. My family was so impressed. Thank you, so , so much.

[gregpatent]

@kissmekate59 Oh, this makes me sooooo happy to hear. I'm proud of you, and your lucky family got to eat a great dessert. Thanks so much for letting me know.

[heinrichvonrunestedt]

wonderbar! looks alot how oma used to make it! :)

[eljeromme]

super! I have to prepare a strudel in my German class, the way you show it is just great! hope to notice you the outcome! you're such a great baker.

[delilah80s]

the filling should be spread all over the surface of the dough, otherwise making so many layers doesn't make any sense

[gregpatent]

@delilah80s I've made strudel the way you suggested and the inner layers of pastry never get crisp. By rolling the pastry around all the filling, all layers of dough stay crisp and make a nice contrast with the soft apples.

[1Catherine101]

WOW!!! Im so wowed! You are brilliant!!!! :) you are my strudel hero! .. You make it look so so easy, but Im not sure if I'd dare to prepare this... :) My fav video now. THANKS so much!

[gregpatent]

@1Catherine101 I'm wowed by your response! Such terrific enthusiasm. You can do it.  Give it a try.

[luis22892]

please can add ingredents and steps on the description for ppl non speaking english... just an advice.

[TheAutumnExpresso]

Thats what they call 'blitz' puff pastry. it doesn't puff as high but it is suppose faster and easier to make. Traditional puff pastry you put butter in between flour and fold over and over. id like to master both. one for when i don't have much time(blitz) and for when i want a super puffy pastry (traditional).



[TheAutumnExpresso]

Actually it looks more like Phyllo! so is this how to make home made phyllo pastry?

[alemap08]

searched this because of Landa :D

[bogossemre44]

@alemap08 Haha yeah me too ! I watched the movie for the fouth time today haha ! Made me Hungryyyyyyy

[sundave912]

Beautiful treat for ones eyes. Alas the tongue can taste none :(

[sharifah61]

great! i did make one although not as good and not as flaky, (maybe too thick) but my family and friends love it. thanks !

[gregpatent]

Bravo! The proof is in the eating. Everytime I make strudel it gets easier. Keep on baking!

[RoyalSmoker]

col. landa says: THAT'S A BINGOOOW!!

[razaviknows]

@RoyalSmoker awesome movie! wait for the creamm!

[twoface969]

@RoyalSmoker lol i saw the movie and i got a craving for it

[QUEENLEENO1]

That looks so yummy..

[millantoo]

wow, i wanna try this but, i don't think i can straight the dough like that

i admire you

[eoinllewellyn]

just brilliant great tradition

[gregpatent]

Thank you very much!

[psamokhin]

Please find my notes in two posts. The dough, made with all your recent instructions, met all my expectations! Thank you for the details! It was tender, easy to stretch, with no tendency to get dry and breakable before being rolled. Moreover, it seemed that I did the dough too much thin, because it did not get brown color in the oven, even though I followed your recommendations regarding the temperature.

[psamokhin]

The strudel barely turned into the color of baked puff pastry but the bottom was burnt a bit. Anyway, it is not a flaw. It seems that if you do the dough as thin as possible you should bake the strudel under the mild heat of 360-380 degrees for somewhere around 45 minutes. Once more, thank you for the great recipe! Everyone who tasted the strudel, found it fabulous.

[gregpatent]

Baking pans and oven temperatures can go all over the place. I love the fact that you've plunged in so fearlessly and that your strudel turned out so well. Do try the cabbage strudel, too. It's amazing.

[gregpatent]

The recipe's in my book, "A Baker's Odyssey" along with another savory strudel, Potato Porcini. Happy Baking!

[psamokhin]

Potato Porcini... sounds good! Thank you for the idea along with the book and happy baking to you too!

[psamokhin]

Mr. Patent, thank you very much! I do hope to try it tomorrow!

Please, take my gratitude for the guide to make the dough. And, surely, I understand the copyright protection you have to follow.

[psamokhin]

Mr. Patent, thank you very much for such a detailed answer. So, 1 cup equals 240 ml.

Could you, please, be so kind to provide an audience of you with the recipe of the strudel dough and filling as well, if it is possible and has no any objections? It would surely be highly appreciated by many strudel lovers! That would be valuable if you could give weight of flour and batter instead of volume measure.

Besides, please, answer a couple of questions in the next post.

[gregpatent]

Copyright protection will not allow me to post recipes from my book. As a guide, try 13 3/4 ounces unbleached flour (390 grams), 2 ounces butter (57 grams), 1 egg, and 6 ounces water (170 grams). I think you can leave the vinegar out. Do let me know how this works.

[psamokhin]

Mr. Patent, I could not help but wonder if there is the difference between the use of batter and vegetable oil in the recipe of dough. Plus, what is the purpose of vinegar usage in dough?

Moreover, I have to admit that your video is the best one (among others, which I found surfing the internet) for those who has a desire to master dough stretching procedure.

[gregpatent]

Strudel dough formulas go all over the map. The recipes in my book, "A Baker's Odyssey," use either butter or shortening as the fat, and I learned these recipes from the cooks who taught me how to make strudel. Other recipes use vegetable oil, no egg, and many omit the vinegar. Vinegar's supposed to help tenderize, but I think you can leave it out. Butter in the dough will add its own flavor, but since you brush the dough with butter, that may be moot.

[psamokhin]

The gentleman seems do the strudel quite professionally. I like that! Thanks to the video, I worked the dough as thin as possible. Thank you!

I am just wondering, what does 1 cup in volume measure means? And what weight of flour is it? Please, help, who knows!

I did make strudel several times and want to do it as perfect as possible. Maybe someone could share some detailes about making the right filling for the strudel. I would appreciate any information and so do many others, I suppose.

[gregpatent]

Thanks very much for your kind words. I'm answering in 2 posts because of length. Volume measures can be confusing because we measure liquids and solids. One cup liquid (water, milk) equals 8 ounces by volume (not necessarily weight). If you measure 1 cup honey in a standard American glass measure it will weigh about 12 ounces.

[gregpatent]

Dry ingredients are measured in calibrated dry measures (1/4, 1/3, 1/2, and 1 cup). Again, what you're measuring with a cup will vary in weight. One cup of sugar, for example weighs 7 ounces, but 1 cup of flour can weigh anywhere from 3 1/2 ounces to about 5 ounces depending on how you got that flour into the cup! If you dip the cup into the flour bin, fill to overflowing without packing down the flour, and sweep off the excess with a straight edge the weight will be about 5 ounces.

[matiassan]

OMG, I love this video. Thank you for the recipe. I wish I could have seen a section of the strudel, I was waiting for you to cut it by the end of the video, but it doesn´t really matter... Thank you.

[brycro]

great video. Great technique on the dough stretching. What is ideal room temperature for such a task (both stretching and resting dough in bowl? Thanks

[gregpatent]

Seventy-five degrees is perfect. Any temp between 70 and 80 will work. Warmth is key to success. Hope this helps.

[christianlavin]

WAAOOOO MAN thats is a very good strudel nice jobe. =)

[LRNell]

More from me. I also used ground nuts but found that they didn't add flavor. So, I will dry panko breadcrumbs. I think the purpose of the nuts or bread crumbs is to help keep the layers of dough separate and flaky. I'm going to add chopped nuts, not ground, to the apple, raisin, current mixture.

[gregpatent]

I like this idea. I've done exactly that in the past but worked around to the method I described in my video and book. Happy baking!

[LRNell]

I am using 'all purpose' flour and require at least 3 cups of flour, plus a bit more while developing the gluten.

[gregpatent]

Are you measuring flour by dipping dry measures into flour container, filling to overflowing and leveling off?

[LRNell]

Yes, dip and level. I would prefer to use a scale. Flour can vary in 'fluffiness' so mass would be more accurate. I plan to convert my volume to mass next week when I make about 5 strudels for an Octoberfest fundraiser.

The added chopped nuts were tasty with apples, raisins, currants, but need to be fairly small to make slicing easy.

[thepoint08]

Kewl !!! I wonder: if no food processor was available, how about using a bread making machine? The paddle would take the place of both the initial mixup and the 100 count slapdown, yes?

[thepoint08]

Oops...nearly forgot: one could defeat the pre-warm part of the bread maker, by timing the prewarm bit, and adding the ingrediants when the paddle starts off

with those few whumps. My machine takes about 4 minutes before the action begins. So one could add everything in, at 3 minutes 57 seconds. I plan on buying a food processor sonn, anyway, but the breadmaker may be a stopgap?

[gregpatent]

Well, it's worth a try. I don't have a bread machine; make all my doughs with my KitchenAid mixer or with the plastic blade in a food processor, If your method does work, please let me know so I can spread the word. Cheers!

[oribear]

My father taught me how to make a studel but i always found when i rolled it into shape the pasty always ended up with a few holes in it, the sheet is an excellent idea, infact Im gunna go make one now and put it to the test :) I liked ur teaching methods, will be checking out more of ur vids cheers from Australia

[gregpatent]

Great to hear from someone down under. Just a reminder: strudel dough needs to be stretched in a warm room. It's winter where you are, and unless you're in tropical Australia,

make sure the temp. where you're strudeling is in the mid-70s Fahrenheit.

Best,

Greg

[glenn413333333a]

Very good! I never knew strudel was such a project. I'd rather buy one of those for $10 or so. I'd need a few Valium after trying to make one of these.

I was horrified when he was rolling the dough...I thought it was headed right off the table.

[chefcommons]

Nice work, we liked your video very much so we embedded it on ChefCommons w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)

[gregpatent]

Oh, come on, make the strudel! You'll have tremendous fun and feel a real sense of accomplishment. And yes, it is delicious.

Happy Baking!

[rwasmyfirstlove]

I'll never be able to do something like that!

OH MY!! YOU DO WORK A LOT!!

CONGRATULATIONS, IT MUST BE DELICIOUS!

Hugs, from MONTEVIDEO, URUGUAY, SOUTH AMERICA

[vibnwis]

i'm really impressed by your show! I was trying to make an apple strudel from a book recipe. However it doesn't tell me the process of making dough and the really amazing process of stretching. Thank you so much for showing such as great process.

[gregpatent]

You're very welcome. Some things have to be seen in order to be learned. This is why I included a DVD with my book. Happy baking!

[bigtonutz]

wow nice that gives me a bit of confidence to actually try that :)

thanks for the great demonstration!

[Ic3package]

WOOOOOOOOOOOOOOOOOOW.

Very very very well explained and showed.

Great vid. Would definately recommend people watch!