How to Make the Perfect Apple Strudel | Ilse Fodor | Skillshare

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How to Make the Perfect Apple Strudel

teacher avatar Ilse Fodor, Professional Private Chef

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

9 Lessons (10m)
    • 1. 1 Introduction

    • 2. 2 Apple Prep

    • 3. 3 Filo Dough Prep

    • 4. 4 Basting & Layering

    • 5. 5 Strudel Filling

    • 6. 6 Rolling the Strudel

    • 7. 7 Glazing

    • 8. 8 Baking

    • 9. 9 Finishing Touches

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About This Class

In this class, I will show you how to make the perfect, Viennese apple strudel using my quick and easy techniques.  Hope you enjoy!

Meet Your Teacher

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Ilse Fodor

Professional Private Chef


Hello, I'm Ilse. I spent years as a professional private chef baking and cooking for many different people with many different tastes. My specialty is pastries and desserts. I especially love to make traditional European desserts (sometimes with a twist or two) and I'm very excited to teach many of my techniques, secrets and tricks to make these professional, classic desserts.

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1. 1 Introduction: Hi, I'm Elsa. And today I would like to show you how to make apple strudel. 2. 2 Apple Prep: I take six Granny Smith apples on, peeled them on a cold war, done okay and sliced them very gently and then cooked in a pan with a little bit off butter 1.5 teaspoon of on the one handful off golden raisins and talked for a few minutes until the couple's. So I don't usually in the evening and let it quote over night. 3. 3 Filo Dough Prep: an end of war. I'm make Struble. I usually five feel Oto that catch to be a difference. That's overnight, and in the morning it should be taken out off the field trip down and left at, um, room temperature for two hours. It's next I take my linen club and I dampened it with water and this particular feel Oto has small leave, so I have to meant to pieces to make one. She it depends. What feel Oh, you're buying usually comes in a big sheet, but this particular one has small machines. 4. 4 Basting & Layering: I paste? Is the father battered? It deadly? Usually I'm metal. Not quite a whole stick off. Bada about three. Stick enough on a Sprinkle tres plane. Brett Grams, They're Nazis so and vanilla sugar. 5. 5 Strudel Filling: - I have ground becomes. I Sprinkle the last sheet before I add the apples. Okay? No, I put the couples that they cooked the night before. This recipe makes two. I cook Apple's one. 6. 6 Rolling the Strudel: And now with the close, I used the damp cloth fold over and at last. Okay, I have a prepared. Okay. That Parchman People, that's a little long. 7. 7 Glazing: and now it touched to be Page that with a little more and now it's ready to be baked. 8. 8 Baking: the open at, um, for about 25 to 30 minutes, so it took the whole problem. 9. 9 Finishing Touches: