TTU's Chef Joe makes apple strudel
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after the dough is pulled paperthin, melted butter is applied to it, bread crumbs strewn on to it, spiced apples (sugar, sultanas, cinamon) and then just roll the dough over it. Like a jam roll, , then more melted butter on top and bake it fast in 280 degrees celsius, After it comes out of the oven, again melted butter on top of it. the strudel surface will break partly, then cinemon sugar on top,
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a strudel dough is made from: Water, salt, bit of vinegar and oil, The consistency should be such, that after kneading it to dough, it should just sit and expand in oil, To prevent its surface from drying out, After letting it rest for around 1-2 hours, it can then be pulled in to all directions, the dough is as thin as paper right, The viennese say you must be able to read a newspaper through it, Any more questions abt pastries? greetings from vienna,
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Your absolutely right, but just a quick question- strudel is made from overlapping paper thin dough?
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traditional apple strudel is not made from puff pastry sorry
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It is rather cheap to use store bought puff pastry.
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Heyyy Money....Who you like dem apples?
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How can we see the result if the camera doesn't zoom in?? That is an unsatisfactory conclusion
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wash chartwells damn monopoly
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i made this for my girlfriend and she sounded like she was having an orgasm while eating it.
fishandfestival 1 year ago 4
those are turnovers... not strudels.
You're handling the pastries wrong, also. Work puff pastry with your fingers on a cold surface, never let it get warm or its ruined.
Make your own pastry, store bought is cheating, at least for a Chef. Puff Pastry isn't even that hard.
ov3rcl0cked 4 months ago