Here's a link to a pictorial I did when I made a batch of strudel --I hadn't made any in a long long time and the dough should really have hooked around the edges of the table. Future batches did but you gotta get your bearings back huh.
But it's a cool pictorial and the stuff is absolutely amazing.
It's a miracle dough so much fun to make!!
So you'd click on it and then set up a slide show or keep clicking, read the captions.
Have you got too much time, or dough, on your hands? And what the heck, where's mine? I'll take apple or cheese (hold the raisins, don't forget the nutmeg), thank you.
It looks beautiful. Next time, get a really long table, and I'll teach you how to make sfogliatelle and lobster tails.
I looked up the sfogliatelle--looks amazing!!!
And do you mean those things made with a combination of cream puff dough and another dough and they are rolled up rolled up rolled up real tight and you cut off pieces and combine with the cream puff dough somehow--piped inside or something? And then they bake kinda crackly & weirdy and you fill 'em with something??--I saw Buddy do it on his tv show--looks to die for !!!
Well, that's how he makes them. I used to make them the same as the sfogliatelle, but bigger, and filled with a mix of pastry cream and whipped cream.
For the sfogliatelle, I used to flavor the filling with anisette or lemon.
Yeah--no worries--I'm in!!!!!!
yes this is an old thread--
here's some pictures because the link is broken--
tiny amount of dough
you can read the newspaper through it after it is stretched out
that's how much you cut off around the edges and discard after stretching
spread all the fillings and butter then roll it up
omg--so good! ♥
ADo you have a recipe or link you would share? I would love to make this for my husband!
you've got mail ;)
and more pictures here-- http:[email protected]/sets/72157636632674896/
the hardest part is getting your table all fixed up right--but once you jump that hurdle--wow it's so much fun--
it helps if you have a smaller table top 3 x 4--you gotta be able to walk all the way around it--and you want to be able to eventually hang the thick edge of the dough over the edge of the table so you can stretch it better from the other end--my table is too big so if i ever make this again i'll times the recipe by 1.5 to accomodate the increase--never tried that before--
i sold out making this for the holidays one year--
ps. i used clarified butter too
Do you have a recipe or link you would share? I would love to make this for my husband!
krypto, i squeeze as much liquid out of the apples as i can--and i also sprinkle a little flour onto the apples in the strudel before starting to roll too -to bind it up a bit--just thought of that--i used to use jonathan apples--then jonagolds--then granny smith fwiw--
Or use leftover/stale cake and cookie crumbs. Sprinkle over the dough before spreading out the filling.
i already gave her the recipe i use and i thought of this random flour detail--
i use the flour on the apples to reign in the 'apple juice' in addition to bread crumbs for mine--the crumbs help to retain definition between all the layers of filo-
i use the recipe from a famous pasty book i can't remember the name of--the author is bernard clayton? i think it's the complete book of pastry--i'm sure you know it--they tell you how much in bread crumbs to use but i added the flour to prevent the flood--i like to use wondra so it's a real gentle binder--
i'm just remembering little stray things that might be of benefit to krypto--
So Kate, I'm an intruder?
AI appreciate all the help I can get. I plan on baking this in December so I'm sure I will have plenty of questions. Thank you Mimi and K8!
idk, mimi, i thought you had an interest so i gave you the particulars -- there are of course many different ways to make strudel--this method is most technical to me--it is alwaysa huge thrill to me to get the dough to stretch like that--it's described as 'magic' --
Real magic is selling shortcut strudel to customers who don't care that it's not real strudel.