Anyone remember Martha being on regular TV at 10am Monday thru Friday? This is a great timing! Thank you! Shalom Martha! 💗❄

greetings from Vienna - this really looks authentic, except many here use a different apple. but that depends a little, if you cut the apple in smaller pieces or larger pieces. in big chunks I would also choose the golden delicious to be honest. the preferred apples in some older recipies ask for a little sourness. of course, often winter apples like elstar, boskop and such. some use sweeter apples and add a littele bit lemon juice to the filling (not too much). I must say, I prefer balanced apples and rasp them and add some mediu siced pieces as well. I don't like it, when people use granny smith, which is rather saur and make the filling with big chunks. that is for special people with special preferences. when I serve an apple strudel to guests, I would not use an apple that sour. I even used gala apples, because they are available here to a cheap price. a few drops of lemon juice helps. it was a great hit amoung my friends. although a little more structer is prefered in the original recipie in Viennese cafes and restaurants, that call themselves traditional. so I guess, big chuncks and golden delicious is a great choice for the looks and for my personal tase as well :-)

Dear Mrs Stewart, just yesterday came to my knowledge this video of traditional Austrian dessert. Today I tried to make it and it was a hudge success. You remined me of my childhood' s memories and of my dear grand mother who many years ago in Slovakia used to pull and stretch this fantastic dough to the satisfaction of the whole family. Thank you again to bring theese memories of my happy childhood. Magda Tzanidaki, Athens-Greece

This vid is so funny. Martha holding back. The master put her in a place of no ursurp backlash from our Queen. Martha' style and grace prevails.

I always use rathe sourbapples like kronprinz rudolf, gravensteiner, ananasrenette , frühapfel. And i use a mandoline to cut apples very thin slices, no need to stew them. No walnuts! In dark rum soaked raisins., some lemonjuice to taste sweet and sour.

My mother in law made this every Christmas ❣️

So this is strudel. I have eaten something given this name but no where near this elegant or generously filled. I may carefully attempt to do this. It looks delicious.

What a wonderful guest, Nick Malgieri! He has written a library of baking books! Great recipe Mr. Maldieri!

Bravo! 🍾

wonderful...makes me want to try this myself. My "Baba" used to do this when I was a young girl and she would stretch on the dining room table...amazing. Thanks for this lovely video and kudo's to this gentleman...he is most pleasant!

Fabulous remarkable

Certified Gold!!!!!

LIKE from Texas! thanks

Ajajaj love it! I am AUSTRIAN

Bravo! Strudel is very popular in Balkans.

YUMMY!!!!! This looks absolutely fabulous… now this is a must make.

WOW! Never saw so dough before! It's amazing! Thank you Martha

I had a little German cookbook that had a recipe for drawn strudel (no egg). Simple and inexpensive,but takes a while to make. I made it twice a year, and it was always a hit.✌️

Finally I know how it’s done!!

Martha Stewart is The Queen of Cooking and Hospitality!!!!!!!! Love her!

Really Love this recipe so much, Yummy and lip smacking... Excellent presentation and preparation too. They are easy and delicious. Stay blessed always. Big like

Looks awesome. I do love the ends! Marta, stop offering yourself 😁😁

Oh my gosh that looks so good!

I wish mine could turn out this good. Thanks for sharing it with all of us..

Wow! That Chef Dude is really working that dough to perfection!

How do they know we say: "Schlag" in Vienna? Very well researched! 😏👍

Very nice 😍😍😍😍

I am mostly excited by his way of speaking English, he sounds so authentic and intelligent, awesome. I wish I could speak English his way. Great job though...

Oh Martha, this looks marvelous! We had an old German Bakery in our neighborhood years ago that made apple strudel that looked just like this. It was the most delicious dessert I have ever had. I am going to try and make this for my family.

Awesome! Just want to say Thank you for your “How to cook eggs Vedeo! “ I learned a lot and you teach me cooking is a art. Also, your Heart shape Casserole is perfect. Will definitely go to buy your Heart Cocottes soon. My boyfriend really loves it. ❤️❤️

So yummy!😋😋😋

Beautiful

Excelent !!!👍 danke

Thank you both of you! 💖Martha always surprising! Have a good time!💖😊😍🤔

Looks delicious! I will be trying out this recipe soon. 😋

Verry good

Looks so good!!!!!❤️💕🌹♥️

Estupendo!!

Martha loves making those desserts doesn't she LOL 🍦🍰🎂🍨🍩 😋?.

Great video. Thank you

Beautiful 😍

I Love ❤️ the end of fresh strudel! Im here, give me the end bite, please

I will take the end piece

Girl you kill me i love your show your a might fine cook and your easy on the eyes when we work on my gold and silver mine in Montana in the summer we use a lot of your meals and deserts to keep them happy thanks Little Lady

Amo a Martha ❤

I decided to make this today for a bunch of people getting together for our Octoberfest on Saturday. Went to make the dough and the ingredients are not on the print out version. I referred back to the video. Hope it is correct. 1-1/2 C's bread flour. 1 egg, 1Tbsp vegetable oil, warm water to equal 2/3 cup and whish together??? Thank you

Yummy 🥰

I'll eat the ends.

This is how in Balkans we make pies by stretching the dough.

Здравствуйте! Великолепно! Очень жалко, что я не понимаю и жалко, что нет перевода! Так бы хотелось услышать тонкости и нюансы , что объясняет мастер.

❤

😋

Dear Martha, the flour is 000 (medium strength) ? Greetings from Mexico 😊

I Love you Martha Stuart!🌹 She makes American Women n girls , Better American Women n girls!! She's Our Hero!

👌👏Martha Stewart🤗🥰💋🌹❤

😍😋😋

Lmao 🤣 ya Martha is single long time’ who needs a man that judges us by strudel thiness

How many apples were used?

Thank u Martha; could u plz enclose the ingredients?

Where do I send the Wedding 💑 🎁?

I will eat the end send it to me please thank you

They didn’t say how long to mix dough in mixer for those who don’t want to do the slap and fold method by hand.

🇦🇹❤️

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He misses the layering of the pastry, part of the fun, by placing the filling all in one place, instead of spreading the filling over the entire stretched dough, which I believe, is more traditional (at least in Slovenia).

I would make the bread bigger the crust and have the whole thing

2/3 of a cup is ??? Mini litres? And 400 is that Celsius?

What a delicious apple 🍎 🍏 recipe! Your clear presentation makes it look so easy to make! I think I’m gonna give this recipe a try and just make a few modifications to fit my families dietary needs/restrictions. I appreciate you sharing your talent with us. I make cooking videos too and I appreciate being able to learn from other amazing creators like you. I hope we can learn from each other as we grow our channels! Much success to you in 2022!

Ingredients in detail pls

tablespoon....translation: a tablespoon....in case you were thrown....

😂💋💨

This is not a Viennese strudel !

did u get married

Food allergies- NO NUTS

I hate raisins.

Hardly authentic strudel! First of all I could stretch that amount of dough to the size of a picnic table! Don’t need an abundance of flour on your cloth! Spread your butter & crumbs all over the dough as well as 4 times the apples! Roll, cut into legs or swirl into pan to bake!

What a load of lies, they didn't use vegetable oil in that.....they used lard or any kind of fat