Shell, please do and let me know how yours turned out. I have used Pizza flour, because of its high protein and gluten content which is more readily available than the Austrian flour. Yet Pizza and Strudel are also stretched in practically the same way.
Delicious! I have fond memories of stretching dough for apfelstrudel with my grandmother once. Thanks for the tip to stretch it so thin. My husband ordered apfelstreudel at least once a day when we cycled along the Danube a few years ago. He’ll love this. I saved it for future reference. Thanks Jay!
That’s such a wonderful memory, Monika! Stretching strudel dough with your grandmother must have been such a special experience—and cycling along the Danube with daily Apfelstrudel sounds like a dream. 😊 I’m so glad the tip resonated, and I hope your husband enjoys it when you try the recipe. Let me know how it turns out—stories like yours make sharing these recipes so rewarding! 💛
Oooh, I am going to give this a go! Thank you for sharing these lovely recipes
Shell, please do and let me know how yours turned out. I have used Pizza flour, because of its high protein and gluten content which is more readily available than the Austrian flour. Yet Pizza and Strudel are also stretched in practically the same way.
Oh thank you. That is a great tip!
Delicious! I have fond memories of stretching dough for apfelstrudel with my grandmother once. Thanks for the tip to stretch it so thin. My husband ordered apfelstreudel at least once a day when we cycled along the Danube a few years ago. He’ll love this. I saved it for future reference. Thanks Jay!
That’s such a wonderful memory, Monika! Stretching strudel dough with your grandmother must have been such a special experience—and cycling along the Danube with daily Apfelstrudel sounds like a dream. 😊 I’m so glad the tip resonated, and I hope your husband enjoys it when you try the recipe. Let me know how it turns out—stories like yours make sharing these recipes so rewarding! 💛