Cheese strudel is a great cooking project since the result is so impressive and tasty. This recipe is adapted from Nick Maglieri’s instructions on Craftsy. Dough for Pulled (Thin) Strudel Cheese Strudel Filling Flour 1-2 Tbs. vegetable oil (as needed) 12 Tbs. (1-1/2 sticks) unsalted butter, melted Preheat the oven to 435 degrees. With a Read More …
This is another popular filling for strudel. It is not very sweet, and would be very good as a snack with coffee. This version is adapted from Nick Malgieri’s instructions on Craftsy. ½ cup raisins 1 Tbs. rum (optional) 4 oz. cream cheese, softened to room temperature 1 lb. whole milk ricotta cheese 1/3 cup Read More …
Apple strudel is a great cooking project since the result is so impressive and tasty. This recipe is adapted from Nick Maglieri’s instructions on Craftsy. Dough for Pulled (Thin) Strudel Apple Strudel Filling Flour 1-2 Tbs. vegetable oil (as needed) 12 Tbs. (1-1/2 sticks) unsalted butter, melted ¼ cup bread crumbs Preheat the oven to Read More …
Above photo is a fully pulled batch of strudel dough. On one of my business trips to Budapest, I spent a lot of time looking around the Central Market. The highlight was watching a husband-wife team make strudel after strudel. It was amazing to watch the two of them take a blob of dough and Read More …
This is the classic filling for strudel and is easy to make. This version is adapted from Nick Malgieri’s instructions on Craftsy. 2 Tbs. unsalted butter 2-1/2 lbs. Granny Smith or Golden Delicious apples 2/3 cup sugar 1 tsp. cinnamon ½ cup dried currants or raisins ½ cup coarsely chopped walnuts Peel and core the Read More …