I worked for strudel king in Canada when I was 18 and I used to make this by myself after the 2 other guys got fired . I had to stretch that by myself the table was just as long or longer.
I used to sit at my grandma's table and watch her make strudel. She moved like lightning...pats of butter and apples flying every which way. Good memories.
this shop is legend- Just like Szabo's was ( Szabo' s is gone..) as Steve made and smoked his own Sausages every Thursday afternoon! Places like this are NEEDED .
My mother always made this when I was growing up. And yes, she did stretch it all the way across our kitchen table, and yes - it was so fine and delicate you could read a newspaper through it. I used to watch in amazement, and have only myself to blame for not learning to make this wonderful pastry from her. I didn't realize until many years later that I actually grew up with a world class (if unknown) baker for a mother. I just assumed everyone had wonderful homemade baked goods on a daily basis.
Your comment is very touchig. Remembering our mother preparig food or desserts gives nostalgia and more when she is not longer whit us.Greetings from Peru. I am sorry, I am using translator.
i dont mean to be offtopic but does anybody know of a method to log back into an instagram account? I was stupid forgot the account password. I love any tricks you can give me!
I grew up with this place. It's very close to where my grandmother lived. I'm amazed to see this video, but it makes me sad since I'm now down in Atlanta, GA and most of my family in Michigan has gone to the hereafter. This brings back fond memories but leaves me feeling a little sad. Thank you for making this video.
I grew up in Dearborn in the 1950s-1960s, and even lived in Allen Park for 2-1/2 years 1954-1958, and did not know there were so many Hungarians there! I’m 100% Hungarian from my father’s side-how I would have loved meeting fellow Hungarians and learning about my people and their traditions.
Fabulous. I had a confectionery shop, of which I was the confectioner, I made and sold a lot of strudel, but I never dreamed of such a thing. Congratulations.
Just like you dedicate myself to the pastry shop, I prepared the strudel twice, the first time I did not get the expected results but the second time it was better for me. Stretching the dough to leave it as a transparent cloth is the most complicated thing but with practice it´s can achieve. I´m learning english on line, I´m at a basic level, I had to help myself a little with the translator. Greetins from Peru.
Gained weight just watching this video. lol So enchanted I could smell it cooking from here . Vancouver B.C. Canada. Thank you for sharing this . It was like a dance.... So well choreographed .
These people really know their shit! My grandmother and mother used to make huge strudels but nothing like this size! We had sour cherry as well as apple.
TRATARE DE IR A AL STRUDEL HUNGARIAN SHOP.MA HACE ACORDAR A MI MADRE,HUNGARA TAMBIEN.. JUST AMAZING!!!!!!!!!!!!!!!!!!THIS VIDEO!!!!!!!!!!!!!!!!!!!!!!!!!
Wowwww 😲😲😲😲🤔❤️ looks like a very large table cloth. Nice to see mom and daughter.🐪🌲🤗 I tried many years to teach my daughter about my Italian traditional stuff, but no luck 😭 that upset me that makes me ill , because she likes to eat.
Wow, don't think I will be trying that, she makes it look so easy. I would probably be covered head to foot in it. So amazing. Just about to make my own, unfortunately only shop bought filo, really looking forward to it.
@@HungarianLiving Just the apple, raisin and spices, Yes, everything smells good, but no coffee. I am English so tea is my favourite drink. Yes, any time you are in Spain.😁
I think strudel dough is actually much easier than pie crust. So much more forgiving. The key is LOTS of rest. Mine rests for 1 hours after its kneaded, then it’s rolled out a little and rests again for 30 minutes before stretching. That makes a dough that stretches like nothing else I’ve ever made.
tvarog strudel is my favourite if you are into cheescakes go for this one but poppy seeds one is definetly the best one also with grated apples and sour cherry filling
It pretty amazing how far they were able to stretch that dough. I wonder if it would be possible to wear gloves with this technique. I want to try this at home but my family is very particular about using hands in cooking as well. Makes you wonder about eating out.😗
@@bettybho2168 Seems like it's the type of thing that you must use your whole arms to maneuver it while stretching. I imagine it'd be even harder to do while encumbered in long sleeves and gloves. Still, I don't want to eat anything that so many other people have used their whole naked bodies to make, lol. Exaggerating, of course, but, unless it's loved ones, I don't like the thought of people breathing on and over-handling my food while preparing.
forcommenting It's probably horrifying to you, but your food has likely been touched by other humans.. and if you're lucky, that's all that's happened to it. Food is generally made by people unless you only eat from automated processed food sources. Using gloves and cooking in hazmat suits is limiting in the kitchen. How do you ppl eat? MacDonalds or boil in the bag? 😒
@@bettybho2168 So long as you wash your hands before touching the dough they are cleaner than must utensiles in your drawer, or you can use disposal gloves (once only). Also the food is cooked at 200c so my bacteria etc. would be killed.
@@ylmazcem1358 I guess it is all about the words -- this is rétes, the Hungarian name for strudel. And since most people in the USA know the word strudel, the Hungarian-Americans have used it but it is truly rétes!
I worked for strudel king in Canada when I was 18 and I used to make this by myself after the 2 other guys got fired . I had to stretch that by myself the table was just as long or longer.
I used to sit at my grandma's table and watch her make strudel. She moved like lightning...pats of butter and apples flying every which way. Good memories.
Those are some great memories! I bet it tasted fantastic, too!
this shop is legend- Just like Szabo's was ( Szabo' s is gone..) as Steve made and smoked his own Sausages every Thursday afternoon! Places like this are NEEDED .
Absolutely AWESOME! What a great tradition carried on.
My mother always made this when I was growing up. And yes, she did stretch it all the way across our kitchen table, and yes - it was so fine and delicate you could read a newspaper through it. I used to watch in amazement, and have only myself to blame for not learning to make this wonderful pastry from her. I didn't realize until many years later that I actually grew up with a world class (if unknown) baker for a mother. I just assumed everyone had wonderful homemade baked goods on a daily basis.
Your comment is very touchig. Remembering our mother preparig food or desserts gives nostalgia and more when she is not longer whit us.Greetings from Peru. I am sorry, I am using translator.
@@celiaperezdiaz1808 Thank you for your caring comment. Translator works fine.
Thank you for replying to my comment . I like to watch these videos because I dedicate myself to the bakery . Greetings from Peru.
Hobo Queen both Craftsy and Gesine Prado have Videos teaching you how. Gesine’s is on RUclips. How to mix stretch and fill.
i dont mean to be offtopic but does anybody know of a method to log back into an instagram account?
I was stupid forgot the account password. I love any tricks you can give me!
Amazing! Not a single hole in the dough ofr the longest time..!! Great job!! :)
The gluten structure of this dough is amazing!
I grew up with this place. It's very close to where my grandmother lived. I'm amazed to see this video, but it makes me sad since I'm now down in Atlanta, GA and most of my family in Michigan has gone to the hereafter. This brings back fond memories but leaves me feeling a little sad. Thank you for making this video.
You're welcome! Unfortunately, they don't ship but if you ever make a road trip.....
I grew up in Dearborn in the 1950s-1960s, and even lived in Allen Park for 2-1/2 years 1954-1958, and did not know there were so many Hungarians there! I’m 100% Hungarian from my father’s side-how I would have loved meeting fellow Hungarians and learning about my people and their traditions.
Thanks for posting this. I learned some tips.
We are glad it was helpful!
Fabulous. I had a confectionery shop, of which I was the confectioner, I made and sold a lot of strudel, but I never dreamed of such a thing. Congratulations.
Just like you dedicate myself to the pastry shop, I prepared the strudel twice, the first time I did not get the expected results but the second time it was better for me. Stretching the dough to leave it as a transparent cloth is the most complicated thing but with practice it´s can achieve. I´m learning english on line, I´m at a basic level, I had to help myself a little with the translator. Greetins from Peru.
Practice is everything.
Good morning! You´re right practice makes the teacher. Thanks you very much for responding to my comment. God bless you 🙏.
It was so fun to watch the process!
Gained weight just watching this video. lol
So enchanted I could smell it cooking from here .
Vancouver B.C. Canada.
Thank you for sharing this .
It was like a dance....
So well choreographed .
These people really know their shit! My grandmother and mother used to make huge strudels but nothing like this size! We had sour cherry as well as apple.
Love cherries, do you just substitute the cherries for the apples. They grow here (eating cherries) so fairly cheap in season, would love to try.
@@lk6789 Exactly. It will be fine. Add some Kirsch liquor to the cherries (or brandy).
I just went there today for the first time. Omg soooooooo good!!!
Yes! Good stuff!
Thanks for sharing very I retesting
I owned a confectionery shop, and a confectioner too. I made a lot of strudel. I can say that today, already retired, I miss doing them.
I am sure it is a blend of missing that creative process and the opportunity to share it!
TRATARE DE IR A AL STRUDEL HUNGARIAN SHOP.MA HACE ACORDAR A MI MADRE,HUNGARA TAMBIEN.. JUST AMAZING!!!!!!!!!!!!!!!!!!THIS VIDEO!!!!!!!!!!!!!!!!!!!!!!!!!
Excellent!
How can 1500 people look at this another hit the like button this is real skill!
Very interesting video about a process that I knew nothing about. Old world skills make better using new world methods and tools.
Wow how thin the dough is!!!
Ez tényleg egy magyar hungarikum ! Minden tiszteletem ! ❤
Wowwww 😲😲😲😲🤔❤️ looks like a very large table cloth. Nice to see mom and daughter.🐪🌲🤗 I tried many years to teach my daughter about my Italian traditional stuff, but no luck 😭 that upset me that makes me ill , because she likes to eat.
I am sorry that is the situation but maybe she will change her mind someday soon!
I remember my grandmother do this on our kitchen table.
Just amazing
👏👏👏👏👏
Wow, it looks like a fabric
Excellent for sure
I would put butter not shortening but I am not a business cutting costs.
That's amazing, congrats 👌💜💜
Wow, don't think I will be trying that, she makes it look so easy. I would probably be covered head to foot in it. So amazing. Just about to make my own, unfortunately only shop bought filo, really looking forward to it.
It will be delicious! I think making the dough is probably an art form. I make it with phyllo dough, too!
@@HungarianLiving uhmm delicious, sorry can't add the photo ...
@@lk6789 What kind did you make? Does your house smell amazing??? Is the coffee on? Can I come by for a taste?
@@HungarianLiving Just the apple, raisin and spices, Yes, everything smells good, but no coffee. I am English so tea is my favourite drink. Yes, any time you are in Spain.😁
@@lk6789 My daughter is in Bilbao -- unfortunately, I can't visit her at the moment.
That is amazing how do you get the dough not to rip open? I’ve tried to make these types of strudels and the dough gets holes in it.
As we watched, there were still a few holes but she patched them up!
Impressive... wow... 😱
talk about technique , wonderful
Yikes. I have trouble making pie crust. Amazing.
Me too! But she makes it look so easy!
Must supermarkets have fresh or frozen filo pastry, may not taste as good but a lot easier.
I think strudel dough is actually much easier than pie crust. So much more forgiving. The key is LOTS of rest. Mine rests for 1 hours after its kneaded, then it’s rolled out a little and rests again for 30 minutes before stretching. That makes a dough that stretches like nothing else I’ve ever made.
This is amazing! I wonder if all the strudel is scored or just some?
Parabéns 👏👏👏👏👏👏👏
You have mail order ? price is no option!
You can only stop in to pick it up from the shop. But, if you have access to phyllo dough where you live, you can make your own!
Браво!
Also, the poppy seed strudel is the best flavor by far. Prove me wrong. :)
tvarog strudel is my favourite if you are into cheescakes go for this one but poppy seeds one is definetly the best one also with grated apples and sour cherry filling
Dios for me, sorry! 🇭🇺
what a pity that we cannot hear what they are saying. would prefer without music...
And this why there's no such thing as "gluten free" strudel!!
😲😲😲
Long live Delray...
I'd like to hire this lady to make me a sail for my skiff....
The ladies have amazing skill. However, the shop is very dirty.
Ezt amuhelyt Pesten ugy bezarnak hogy az na. Koszos.
Cool to watch, but sure seems highly unhygienic... ew.
It pretty amazing how far they were able to stretch that dough. I wonder if it would be possible to wear gloves with this technique. I want to try this at home but my family is very particular about using hands in cooking as well. Makes you wonder about eating out.😗
@@bettybho2168 Seems like it's the type of thing that you must use your whole arms to maneuver it while stretching. I imagine it'd be even harder to do while encumbered in long sleeves and gloves. Still, I don't want to eat anything that so many other people have used their whole naked bodies to make, lol. Exaggerating, of course, but, unless it's loved ones, I don't like the thought of people breathing on and over-handling my food while preparing.
forcommenting It's probably horrifying to you, but your food has likely been touched by other humans.. and if you're lucky, that's all that's happened to it. Food is generally made by people unless you only eat from automated processed food sources. Using gloves and cooking in hazmat suits is limiting in the kitchen. How do you ppl eat? MacDonalds or boil in the bag? 😒
@@bettybho2168 So long as you wash your hands before touching the dough they are cleaner than must utensiles in your drawer, or you can use disposal gloves (once only). Also the food is cooked at 200c so my bacteria etc. would be killed.
this Strudel is fake......not originals....very funny ..very fun
It actually is the true way they make the dough. So amazing! It is definitely a Hungarian style strudel.-- not the Austrian or German style.
@@HungarianLiving the only strudel is the austria strudel....and homeworkdough strudel.
@@ylmazcem1358 I guess it is all about the words -- this is rétes, the Hungarian name for strudel. And since most people in the USA know the word strudel, the Hungarian-Americans have used it but it is truly rétes!
@@HungarianLiving hungarian=langos
@@ylmazcem1358 Actually, langos is different. It is a dough that is fried in oil. But it is also delicious -- but mainly a savory item!