Chris FINALLY Got to Make…Austrian Apple Strudel!

Get the recipe for Austrian Apple Strudel here: https://bit.ly/4jrf7yV

Chris FINALLY got to make the Austrian apple strudel he’s been talking about for over a year now, with the paper-thin dough and the tablecloth trick. We’re happy he’s happy.

It’s also a much better, and surprisingly more foolproof, strudel than any other regional variety—with a barely-there pastry surrounding a buttery, sweet-tart filling. He learned this recipe in Austria from Eva-Maria Steinbichler and her daughter, Petra Steinbichler, who taught him to roll the dough on a tablecloth, in one smooth motion. Magic!

But the true wonder of this recipe is that it works. Just like in the video Chris sent us, the ultra-stretchy dough easily spread out to 2-by-2 1/2 feet, and all of us succeeded with the tablecloth motion on the first try.

0:00 How to make Austrian Apple Strudel
0:43 How to make filling for apple strudel
1:33 What is the history of sugar?
2:20 How to stretch out Austrian strudel dough
6:30 How to roll Austrian apple strudel with a tablecloth

#milkstreetrecipe #applestreudel #milkstreetbakes #food #apple #applerecipe #baking #easyrecipe #dessert #brunch #brunchrecipe

hey Chris are we excited it’s Strudel day i am screw you you guys didn’t want to do apple strudel it’s going to be a huge [Music] hit okay today we’re going to do the recipe I’ve been wanting to do for a year and a half here at Mil Street it’s apple strudel apple strudel you don’t think you can do it at home i didn’t think I could do it at home i visited Austria last summer i stopped by the home of Ava Maria Stein Bisher and she demonstrated how she does it and it turns out there’s a magic trick involving a large tablecloth and just a little bit of courage and you can do this at home too this is my favorite recipe of all time this is the rolling up thing it’s just like the most amazing I’ve ever seen first step is the filling uh and we start with sugar cinnamon and salt we’re going to toast uh walnuts nothing happens nothing happens nothing happens and they they start to color and in about 10 seconds everything happens so it’s sort of like melting butter and browning butter you just want to pay attention what you don’t want to see is you know black pieces on the bottom of the pan fine breadrumbs these will go pretty quick pan’s hot put that in with the sugar so when it’s tossed with apples it’ll absorb some of the juices because you don’t want to have a ton of juices in an apple strudel because the outside pastry is so thin we’re going to brown butter and this is just for flavor if you have a pan that’s really hot and things are cooking too fast don’t lower the heat just take it off the heat uh and that’ll cool it down faster people didn’t have sugar till like 1830s probably unless you were rich and by the way if you were one of the French courts in the 18th or 19th century they could afford sugar and that’s why their teeth all fell out so their diet was terrible so by by the 1880s here in America sugar was actually pretty cheap and there were stores here in Boston that were just sugar confectionary stores where they they made all sorts of three-dimensional palaces and things out of sugar people are going nuts now you can see underneath the foam that’s a nice color smells like I’m rich so that’s that part of the filling you let this cool down and now for the most exciting part of this magic trick this evening is taking a ball of dough and stretching it into two feet by two and a half feet when I did this in Austria I watched it being done i was going like I could never do this and then they said “Okay you do it.” And I did it and it worked so you can do it water egg yolk oil some salt in there now we’re going to do this like you would do pasta dough right make a well in the center i like to mix this up separately it’s the fat to flour ratio makes it work i’ve never worked with a dough like this i I made lots of dough this is just the most workable dough in the world have to let this rest a little bit when we stretch it out it’s going to be so thin it’s almost transparent you can actually read uh a page from a book or newspaper through it so it’s starting to come together one of the things she did is every once in a while she’d throw the dough down like this and you’re going to do this for a while you throw it down you’re not going like this you’re going to you know you really want to hit it it’s so enjoyable you know in American pie dough everyone says “Well don’t work it too hard don’t develop the gluten.” Yeah you want gluten because gluten makes dough stretchy now there are two things that develop gluten one is the two proteins in flour gluten and glyodin in the presence of water will start to form a mesh um the other thing is mechanical action develops gluten so this is a lot of mechanical action there are a few things you can do by hand but cooking is probably the easiest thing to do and this if you’re going to do something by hand this is going to be the most satisfying and if you have kids this would actually be something they would enjoy they can’t mess it up well they could mess it up so we’re going to let this sit at least 30 minutes makes it a little bit easier to stretch out here’s where uh we take a turn in the recipe so this is a tablecloth or any large cloth and this is going to make it easy believe it or not to roll up the strudel well it’s so thin you couldn’t just do it on a counter you actually have to have some help the other thing you need to do is lightly flour because you do not want the dough to stick to it should have worn my later hosen so we’re going to start by rolling this out to about 12 in now you can notice this dough is super smooth um it’s not dry but it’s not tacky it’s not really pulling back very much and you might be sitting at home going like “Chris can’t do this it’s going to be a failure.” So just could be but stay with me here okay and now uh we start stretching now if you want to you could put your hands underneath it and do it as you would a pizza when I watched her do it in Austria she just was constantly just pulling out and stretching which I think is much easier to do one secret of this I find is when you stretch you don’t want to just stretch the edges you want to stretch from the center because otherwise the center is going to end up thicker if you’re trying to impress somebody by the way have them over and make apple strudel you do have to be patient because this does take some time we’re getting there if you do have any tears in it by the way it’s okay it’s going to roll up okay I think we’re good so we’re going to trim off some of the edge it’s a little thicker we’re using my least favorite apple in the world the Granny Smith horrible eating apple inedible great for baking in that it keeps its shape couple tablespoons of melted butter make sure you get the uh edges here well it’s an art project that’s actually not hard to do unlike most art projects for me anyway it’s a climp then you put the filling in not around the sides are we ready am I ready i feel like evil conval about to go over the buses in Vegas or something so so I’m going to start it a little bit here here we go ready sure hope this works amazing hooray so we’re going to tuck these under and there we have a strudel yeah if you don’t have dough you could just use stocking it’d be great another tablespoon on top 400°ree oven for half an hour a little bit more all that’s missing is my lighter host now I have two pair and they’re great for hiking uh I can’t fit into them anymore so anyway so that’s why I’m not wearing I’m just enjoying the beauty of this so I’m just going to cut off an end here you have a super thin outer layer you can see it’s paper thin it’s just the right texture it’s also better served warm and then of course Mitch Schllo whipped cream of course there you have it well there I have it actually to be specific one of the things I love about Austrian cooking is nothing’s overdone this is a pretty simple filling there’s not too much sugar in it it’s not really fancy it looks fancy but it’s actually not that hard to do which is true of a lot of Austrian food i was trying to think what the Austrian national anthem’s like but that’s probably a bad idea