I always use rathe sourbapples like kronprinz rudolf, gravensteiner, ananasrenette , frühapfel. And i use a mandoline to cut apples very thin slices, no need to stew them. No walnuts! In dark rum soaked raisins., some lemonjuice to taste sweet and sour.
greetings from Vienna - this really looks authentic, except many here use a different apple. but that depends a little, if you cut the apple in smaller pieces or larger pieces. in big chunks I would also choose the golden delicious to be honest. the preferred apples in some older recipies ask for a little sourness. of course, often winter apples like elstar, boskop and such. some use sweeter apples and add a littele bit lemon juice to the filling (not too much). I must say, I prefer balanced apples and rasp them and add some mediu siced pieces as well. I don't like it, when people use granny smith, which is rather saur and make the filling with big chunks. that is for special people with special preferences. when I serve an apple strudel to guests, I would not use an apple that sour. I even used gala apples, because they are available here to a cheap price. a few drops of lemon juice helps. it was a great hit amoung my friends. although a little more structer is prefered in the original recipie in Viennese cafes and restaurants, that call themselves traditional. so I guess, big chuncks and golden delicious is a great choice for the looks and for my personal tase as well :-)
Dear Mrs Stewart, just yesterday came to my knowledge this video of traditional Austrian dessert. Today I tried to make it and it was a hudge success. You remined me of my childhood' s memories and of my dear grand mother who many years ago in Slovakia used to pull and stretch this fantastic dough to the satisfaction of the whole family. Thank you again to bring theese memories of my happy childhood. Magda Tzanidaki, Athens-Greece
I think, Martha’s good humor & wit brings out the best in her guests! They were excellent companions! No need for a wedding ring 💍 i’ll just take one of your earrings!” Lol 😂 awesome
It’s always a bit of an unequal situation because Martha’s got so much experience in front of the camera, whereas the guest is sometimes doing it for the first time.
So this is strudel. I have eaten something given this name but no where near this elegant or generously filled. I may carefully attempt to do this. It looks delicious.
wonderful...makes me want to try this myself. My "Baba" used to do this when I was a young girl and she would stretch on the dining room table...amazing. Thanks for this lovely video and kudo's to this gentleman...he is most pleasant!
I had a little German cookbook that had a recipe for drawn strudel (no egg). Simple and inexpensive,but takes a while to make. I made it twice a year, and it was always a hit.✌️
Really Love this recipe so much, Yummy and lip smacking... Excellent presentation and preparation too. They are easy and delicious. Stay blessed always. Big like
I am mostly excited by his way of speaking English, he sounds so authentic and intelligent, awesome. I wish I could speak English his way. Great job though...
I decided to make this today for a bunch of people getting together for our Octoberfest on Saturday. Went to make the dough and the ingredients are not on the print out version. I referred back to the video. Hope it is correct. 1-1/2 C's bread flour. 1 egg, 1Tbsp vegetable oil, warm water to equal 2/3 cup and whish together??? Thank you
Girl you kill me i love your show your a might fine cook and your easy on the eyes when we work on my gold and silver mine in Montana in the summer we use a lot of your meals and deserts to keep them happy thanks Little Lady
Oh Martha, this looks marvelous! We had an old German Bakery in our neighborhood years ago that made apple strudel that looked just like this. It was the most delicious dessert I have ever had. I am going to try and make this for my family.
Awesome! Just want to say Thank you for your “How to cook eggs Vedeo! “ I learned a lot and you teach me cooking is a art. Also, your Heart shape Casserole is perfect. Will definitely go to buy your Heart Cocottes soon. My boyfriend really loves it. ❤️❤️
What a delicious apple 🍎 🍏 recipe! Your clear presentation makes it look so easy to make! I think I’m gonna give this recipe a try and just make a few modifications to fit my families dietary needs/restrictions. I appreciate you sharing your talent with us. I make cooking videos too and I appreciate being able to learn from other amazing creators like you. I hope we can learn from each other as we grow our channels! Much success to you in 2022!
He misses the layering of the pastry, part of the fun, by placing the filling all in one place, instead of spreading the filling over the entire stretched dough, which I believe, is more traditional (at least in Slovenia).
If Celsius it would not come out golden brown but black ash after half an hour. 400°F (Fahrenheit) ... an American show. Look up a conversion table into metric for your 2/3 cup problem. Stretch your brain ... but not so much that you can read the paper through it. ; )
Hardly authentic strudel! First of all I could stretch that amount of dough to the size of a picnic table! Don’t need an abundance of flour on your cloth! Spread your butter & crumbs all over the dough as well as 4 times the apples! Roll, cut into legs or swirl into pan to bake!
Anyone remember Martha being on regular TV at 10am Monday thru Friday? This is a great timing! Thank you! Shalom Martha! 💗❄
I always use rathe sourbapples like kronprinz rudolf, gravensteiner, ananasrenette , frühapfel. And i use a mandoline to cut apples very thin slices, no need to stew them. No walnuts! In dark rum soaked raisins., some lemonjuice to taste sweet and sour.
Oh I love Martha, and I learned so much from her shows! I watched the documentary on her and was amazed at how hard she worked!
greetings from Vienna - this really looks authentic, except many here use a different apple. but that depends a little, if you cut the apple in smaller pieces or larger pieces. in big chunks I would also choose the golden delicious to be honest. the preferred apples in some older recipies ask for a little sourness. of course, often winter apples like elstar, boskop and such. some use sweeter apples and add a littele bit lemon juice to the filling (not too much). I must say, I prefer balanced apples and rasp them and add some mediu siced pieces as well. I don't like it, when people use granny smith, which is rather saur and make the filling with big chunks. that is for special people with special preferences. when I serve an apple strudel to guests, I would not use an apple that sour. I even used gala apples, because they are available here to a cheap price. a few drops of lemon juice helps. it was a great hit amoung my friends. although a little more structer is prefered in the original recipie in Viennese cafes and restaurants, that call themselves traditional. so I guess, big chuncks and golden delicious is a great choice for the looks and for my personal tase as well :-)
Dear Mrs Stewart, just yesterday came to my knowledge this video of traditional Austrian dessert. Today I tried to make it and it was a hudge success. You remined me of my childhood' s memories and of my dear grand mother who many years ago in Slovakia used to pull and stretch this fantastic dough to the satisfaction of the whole family. Thank you again to bring theese memories of my happy childhood.
Magda Tzanidaki, Athens-Greece
This vid is so funny. Martha holding back. The master put her in a place of no ursurp backlash from our Queen. Martha' style and grace prevails.
I think, Martha’s good humor & wit brings out the best in her guests! They were excellent companions! No need for a wedding ring 💍 i’ll just take one of your earrings!” Lol 😂 awesome
@@hawaiigirl8089yea that guy thought quick on his feet
It’s always a bit of an unequal situation because Martha’s got so much experience in front of the camera, whereas the guest is sometimes doing it for the first time.
So this is strudel. I have eaten something given this name but no where near this elegant or generously filled. I may carefully attempt to do this. It looks delicious.
wonderful...makes me want to try this myself. My "Baba" used to do this when I was a young girl and she would stretch on the dining room table...amazing. Thanks for this lovely video and kudo's to this gentleman...he is most pleasant!
Amazing...my baba too!
but...why say tablespoon with no 'a' in front of it....these tv people are always being weirdizoids
My mother in law made this every Christmas ❣️
What a wonderful guest, Nick Malgieri! He has written a library of baking books! Great recipe Mr. Maldieri!
Certified Gold!!!!!
Ajajaj love it! I am AUSTRIAN
Bravo! Strudel is very popular in Balkans.
Fabulous remarkable
LIKE from Texas! thanks
Finally I know how it’s done!!
WOW! Never saw so dough before! It's amazing! Thank you Martha
I had a little German cookbook that had a recipe for drawn strudel (no egg). Simple and inexpensive,but takes a while to make. I made it twice a year, and it was always a hit.✌️
How do they know we say:
"Schlag"
in Vienna?
Very well researched! 😏👍
Really Love this recipe so much, Yummy and lip smacking... Excellent presentation and preparation too. They are easy and delicious. Stay blessed always. Big like
Bravo! 🍾
Martha Stewart is The Queen of Cooking and Hospitality!!!!!!!! Love her!
YUMMY!!!!! This looks absolutely fabulous… now this is a must make.
I wish mine could turn out this good. Thanks for sharing it with all of us..
Wow! That Chef Dude is really working that dough to perfection!
I am mostly excited by his way of speaking English, he sounds so authentic and intelligent, awesome. I wish I could speak English his way. Great job though...
I decided to make this today for a bunch of people getting together for our Octoberfest on Saturday. Went to make the dough and the ingredients are not on the print out version. I referred back to the video. Hope it is correct. 1-1/2 C's bread flour. 1 egg, 1Tbsp vegetable oil, warm water to equal 2/3 cup and whish together??? Thank you
Oh my gosh that looks so good!
Girl you kill me i love your show your a might fine cook and your easy on the eyes when we work on my gold and silver mine in Montana in the summer we use a lot of your meals and deserts to keep them happy thanks Little Lady
Looks awesome. I do love the ends! Marta, stop offering yourself 😁😁
Oh Martha, this looks marvelous! We had an old German Bakery in our neighborhood years ago that made apple strudel that looked just like this. It was the most delicious dessert I have ever had. I am going to try and make this for my family.
Very nice 😍😍😍😍
Excelent !!!👍 danke
Awesome! Just want to say Thank you for your “How to cook eggs Vedeo! “ I learned a lot and you teach me cooking is a art. Also, your Heart shape Casserole is perfect. Will definitely go to buy your Heart Cocottes soon. My boyfriend really loves it. ❤️❤️
Beautiful
I Love ❤️ the end of fresh strudel! Im here, give me the end bite, please
Verry good
Looks so good!!!!!❤️💕🌹♥️
So yummy!😋😋😋
Martha loves making those desserts doesn't she LOL 🍦🍰🎂🍨🍩 😋?.
Thank you both of you! 💖Martha always surprising! Have a good time!💖😊😍🤔
I will take the end piece
Great video. Thank you
This is how in Balkans we make pies by stretching the dough.
Beautiful 😍
Looks delicious! I will be trying out this recipe soon. 😋
Amo a Martha ❤
I'll eat the ends.
I Love you Martha Stuart!🌹 She makes American Women n girls , Better American Women n girls!! She's Our Hero!
Dear Martha, the flour is 000 (medium strength) ? Greetings from Mexico 😊
Bread flour, if that helps (hard wheat).
@@shellyb7726 Thank you 😊
Здравствуйте! Великолепно! Очень жалко, что я не понимаю и жалко, что нет перевода! Так бы хотелось услышать тонкости и нюансы , что объясняет мастер.
Yummy 🥰
Estupendo!!
How many apples were used?
Where do I send the Wedding 💑 🎁?
😋
What a delicious apple 🍎 🍏 recipe! Your clear presentation makes it look so easy to make! I think I’m gonna give this recipe a try and just make a few modifications to fit my families dietary needs/restrictions. I appreciate you sharing your talent with us. I make cooking videos too and I appreciate being able to learn from other amazing creators like you. I hope we can learn from each other as we grow our channels! Much success to you in 2022!
They didn’t say how long to mix dough in mixer for those who don’t want to do the slap and fold method by hand.
👌👏Martha Stewart🤗🥰💋🌹❤
Thank u Martha; could u plz enclose the ingredients?
Lmao 🤣 ya Martha is single long time’ who needs a man that judges us by strudel thiness
😍😋😋
He misses the layering of the pastry, part of the fun, by placing the filling all in one place, instead of spreading the filling over the entire stretched dough, which I believe, is more traditional (at least in Slovenia).
I will eat the end send it to me please thank you
2/3 of a cup is ??? Mini litres? And 400 is that Celsius?
If Celsius it would not come out golden brown but black ash after half an hour.
400°F (Fahrenheit) ... an American show.
Look up a conversion table into metric for your 2/3 cup problem.
Stretch your brain ... but not so much that you can read the paper through it.
; )
@@shellyb7726
Lmao
🇦🇹❤️
Ingredients in detail pls
I would make the bread bigger the crust and have the whole thing
3
😄😁😋🥰😍🤩
👋 We just launched our handcrafted kitchen utensils on Amazon, sent you comment💕
tablespoon....translation: a tablespoon....in case you were thrown....
did u get married
😂💋💨
This is not a Viennese strudel !
I hate raisins.
I love raisins
@@johntutela5816 Good for you.
Leave them out!
@@jmpond4217 I do.
@@ingevonschneider5100 Congratulations
Hardly authentic strudel! First of all I could stretch that amount of dough to the size of a picnic table! Don’t need an abundance of flour on your cloth! Spread your butter & crumbs all over the dough as well as 4 times the apples! Roll, cut into legs or swirl into pan to bake!
Food allergies- NO NUTS
What a load of lies, they didn't use vegetable oil in that.....they used lard or any kind of fat
❤