Apple Strudel (Old World Czech Style)

A to Z recipe for Apple Strudel from scratch! It's much easier to make than you think!

[@christinetaschner3400]

It's not czech way !!!!! Danke für die Angabe in Gramm, Liebe Grüße aus Wien 😘😘😘😘😘😘😘😘😘😘 (Thanks for the information in grams, best regards from Vienna)

[@peterpamlockwood]

Better then store made Puff pastry....this is How my Czech mother made it.WELL WORTH THE WORK.......Great Vid!!!!!!!!!

[@peterpamlockwood]

This is the ONLY AND BEST WAY ! great Big thanks!!!

[@albinamolella1573]

Thank you very much for the receip

[@unstoppablezone4980]

That's a massive size! I make it with only one cup of flour and it is still huge. Great learning experience. Thanks.

[@maryellenstory6183]

Just now watching your recipe for Apple Strudel (sounds wonderful!!)...however, I do have a question. At about 14:46 of the 22.16 video you state, "1/2 cup cinnamon and 1 teaspoon sugar". I think you meant to say, "1/2 cup sugar and 1 teaspoon cinnamon". Have loved watching your videos! My grandparent, too, were Czech& oh, how I miss all those family reunions when allof my "Aunts" from South Texas would make kolaches & strudel!! Thanks for making my heart smile today!!

[@DaniHMcV]

My friend Vlasta (from the Czech Republic and still has a beautiful, strong accent), told me that Czech Strudl is not as thin as German Strudel or typical phyllo dough. She said if the dough is bought ready-made from a grocery store or whatever, that it won’t make the truly authentic Prague version. I was thinking I could just buy phyllo dough and recreate this recipe from her childhood but I will be making it myself instead so I can make it thicker. I think your phyllo dough looks amazing for German Strudel but my Czech friend would suggest you make it a little thicker. She told me that her mother’s dough would show the print of her tablecloth but not thin enough to read print. At the end of the day though, a delicious dessert is still a delicious dessert no matter of measurements. :)

[@SoworthitSomakeit]

We will all make our dough differently. I was taught by my Czech relatives to make it very thin. I like the way the thin layers of dough bake so nicely around the filling. I feel a thicker dough may compete too much with the filling for mouth feel, and texture. Perhaps a thicker dough is better for the kind of strudel where you don't spread out the filling, but place it all on one side and roll around it. I prefer the other way. I truly savor those thin layers inside my strudel. happy baking to you! :D

[@lordnat1968]

Apple strudel is neither German nor Czech, its Austrian (Viennese Cuisine)!!!

[@christinetaschner3400]

@@SoworthitSomakeit und so ist es richtig, dünn mit den Händen ausziehen😘😘

[@lindapasaribu7066]

wow yummy apple strudle

[@Bunnia31]

Your Strudels looks so yummy!!! I'm looking to either buy large food processor or kitchenaid for my dough making and baking needs. Since you use both which do you prefer?

[@SoworthitSomakeit]

Bunnia31 Hi! It really depends on the job. I love both, and I use both often. For cakes, batters, and bread doughs, I use my kitchenaid. I use my food processor for pastry doughs, and slicing, shredding all kinds of other stuff (my food processor even has an attachment for whipping cream!). Have fun in your kitchen, Bunnia31! :D

[@joshsmith2071]

There use to be a german lady at the farmers market that made these.

[@peterpamlockwood]

Sorry... but my mother used " CINNAMON" ..."RAISINS" ( both go well with apples") Makes it just better flavor . great vid

[@SoworthitSomakeit]

Don't be sorry! All our Czech mothers had their own recipes, this was mine. The point is to make something you love to eat! If you make yours with raisins, and you love it that way, then you are winning at life! I just prefer mine without. ;) Thanks for all your comments, I'm happy you enjoyed this. :D

[@seasands9644]

Soworthit Somakeit 😉🌷

[@halinahusistein8625]

after baking the strudel can you freeze it

[@halinahusistein8625]

where can I find the written recipe

[@dianeschuller]

Do you not find that the sheet gets gummy when you wash it?

[@SoworthitSomakeit]

Not at all :) The sheet of dough is quite thin, and does not hold excess moisture. The key is to not drown the dough with the butter, but to put on just enough, a nice, thin layer will do the trick. :D

[@dianeschuller]

@@SoworthitSomakeit Thank you so much for your response -- good to know.

[@JingeBelle]

Can gluten-free flour be substituted for regular flour?

[@DaniHMcV]

JingeBelle You could try but you’d never get the thinness from a dough that doesn’t have gluten.

[@pavarglez]

Thank you for posting and sharing your mom's recipe.. would you make one for me and ship it?? I live in California . Pablo Vargas

[@pavarglez]

I'll pay in advanced for everything of course!!