Thank you for showing a 78½ year old ITALO EGYPTIAN AUSTRALIAN, man how to make a stretch dough, you are so precise with the ingredients , I TRIED IT IT WORKS ,kept it in the refrigerator in a plastic bag, for 3 days no problem, it can be streched from Australia all the way to Canada. NO tears or holes. THANK YOU. SO VERY MUCH
I grew up making this with my Nagy Mama(grandma) she would say it is thin enough when you can read the newspaper through it! Aaahhhh the memories, thanks Anna!
My Mom always stretched her own dough and I learned from her and did it myself. It takes patience and I buy the dough now. Although it’s not the same at least my back doesn’t hurt
I already subscribed but whenever I watch another video i want to subscribe all over again hahaha. These are free masterclasses. So helpful for beginners like me. Lots of love from Philippines 🥰🥰🥰
Thank you for this excellent video, using your guidance, I just made my first strudel. I have been too intimidated to consider strudel in the past. My husband with Hungarian heritage is so happy!
we live next to Austria and have this strudel in our quisine as well, Slovenia, my granny and mother made this dessert many times, one thing i noticed to be different, we usually spread the filling all over the dough and then roll it,, other than that, it must be soo deliscious with cherries, need to try nad make this sometime soon :D
Good job on the retes/strudel! The filling should have been a little thicker though, it is not supposed to come out of the pastry. I'm Hungarian and this is one of our national treasure!
I always get disappointed whenever they don't include the time-lapse clip of the food cooking inside the oven. It is the most satisfying evahh..please make another episode of Baking With Anna Olson, pleaseeeee..
My god that is beautiful!! I'm addicted to cherry deserts! Can not find cherry strudel in Los Angeles, so sad. Can i use pre-made filling for this? I am not a good baker. Your desert looks so mouth watering! Cheers!
I used 3 tablespoons of arrowroot powder instead of cornstarch and it made the cherry filling too thick. I thought it was a 1:1 for cornstarch and arrowroot? My strudel also split open on the side while cooking. What could have caused this? Thanks!
Oh Yum with Anna Olson thanks for the reply . I tried it with phyllo pastry, it wasn't bad but not quite the real thing . I live in Jordan and I watch your program on OSN tv and I think you are great. I was pleased to stumble over your u tube Chanel , I subscribed immediately.
okay---maybe someone can help here. I'm having difficulty with this recipe--I've done it twice and both times my strudel dough split open in the oven. It looked fine going into the oven. There were no tears or anything. But both times it broke open, letting out a mass of cherry juice that made the bottom incredibly tough. The top and sides are a flaky as you'd want. Where have I erred?
Thank you for showing a 78½ year old ITALO EGYPTIAN AUSTRALIAN, man how to make a stretch dough, you are so precise with the ingredients , I TRIED IT IT WORKS ,kept it in the refrigerator in a plastic bag, for 3 days no problem, it can be streched from Australia all the way to Canada. NO tears or holes. THANK YOU. SO VERY MUCH
Oh my God. She did an excellent job of stretching the dough without breaking it. I have never seen that before. Superb. She is my favourite chef💕💕.
I grew up making this with my Nagy Mama(grandma) she would say it is thin enough when you can read the newspaper through it!
Aaahhhh the memories,
thanks Anna!
My Mom always stretched her own dough and I learned from her and did it myself. It takes patience and I buy the dough now. Although it’s not the same at least my back doesn’t hurt
Honestly the Hungarian strudel is hands down the very best.
I love how she keeps providing scientific explaination for every instructions 😂
Gregory Tiyun cause that's baking and baking it's all about science
learned how to make this strudel 1988 from Hanz Bertle , a German chef living in Jerusalem , greetings to both Hanz and Anna
I love her explanations, it's very satisfying to not be left with unanswered questions
I like the tablecloth trick!
I already subscribed but whenever I watch another video i want to subscribe all over again hahaha. These are free masterclasses. So helpful for beginners like me. Lots of love from Philippines 🥰🥰🥰
Thank you for this excellent video, using your guidance, I just made my first strudel. I have been too intimidated to consider strudel in the past. My husband with Hungarian heritage is so happy!
we live next to Austria and have this strudel in our quisine as well, Slovenia, my granny and mother made this dessert many times, one thing i noticed to be different, we usually spread the filling all over the dough and then roll it,, other than that, it must be soo deliscious with cherries, need to try nad make this sometime soon :D
So gracefully done. Have to try. Thank u Anna.
Good job on the retes/strudel! The filling should have been a little thicker though, it is not supposed to come out of the pastry. I'm Hungarian and this is one of our national treasure!
Anna Olson, you're such a marvellous cook, thank you. I love your kitchen setup ❤️
You are the best Anna.. ! That looks mighty yummy..!
Excellent
Superb
Beautiful
Mmmmm! This looks so yummy Anna! Looks difficult but hey ? I will try this....I love cherry 🍒 strudel.
Can't wait to try it ❤️
,merci Chef pour votre magnifique recette
I'm so fascinated 😂😍☺️
I can taste them now yum👌 love strudels ❤🇨🇦
You look very pretty in this coral pink, Anna.
I'm Korean, and I've been watching "Inglorious Basterds", and I've been watching this because I want to make a Strudel;;;
Oh my god that was awesome
Isn't it? We love this recipe!
@@ohyum + I wonder why some Hungarians say to use semolina but you chose breadcrumbs? I wonder what the difference would be?
Awesome..I can imagine the taste 😋
Your the best chef ever😘😘😍
Yummy perfect
Anna I saw that season 3 is on your playlist but there isn’t any videos, can you please post them I’m dying to see them!
Definitely going to make. Thanks
Anna you are so nice more than your recipies. Your baking is just amazing 😋😋
Looks so much delicious😋😍😋😍😋😍😋😍
I always get disappointed whenever they don't include the time-lapse clip of the food cooking inside the oven. It is the most satisfying evahh..please make another episode of Baking With Anna Olson, pleaseeeee..
You should make an apple strudel, I have made 2 and both where delishous, but I think it will be amazing if u made it :)
Love from India
Nice nice nice Bravo Anna
My god that is beautiful!! I'm addicted to cherry deserts! Can not find cherry strudel in Los Angeles, so sad. Can i use pre-made filling for this? I am not a good baker. Your desert looks so mouth watering! Cheers!
Of course! Use whatever filling you like. I do you hope you try making the entire recipe from scratch one day! :)
Nooooo you have tons of fruit even in LA. I remember going to a big produce/fruit store in Korea town
I used 3 tablespoons of arrowroot powder instead of cornstarch and it made the cherry filling too thick. I thought it was a 1:1 for cornstarch and arrowroot? My strudel also split open on the side while cooking. What could have caused this? Thanks!
HAPPY DAY
HAPPY Birthday
,Love you Anna
Love it , alas it is too difficult for me to make . I don't have the skill to stretch and handle the dough like you do .
Perhaps start with something little easier. Instead of using this dough you can use phyllo pastry.
Oh Yum with Anna Olson thanks for the reply . I tried it with phyllo pastry, it wasn't bad but not quite the real thing . I live in Jordan and I watch your program on OSN tv and I think you are great. I was pleased to stumble over your u tube Chanel , I subscribed immediately.
Cherries 😮
Cinnamon sticks 🥶
All purpose flour 💟
Bread flour 👻
Salt 😷
Vegetable oil 🤧
Cider vinegar 🌊
Cornstarch 🪶
Water 💅
Melted butter 🤹
Breadcrumbs 🦂
Efsanesiniz 🥰🥰🥰
Really is Oh Yum
I wanna eat it
Hey Anna, can you show us how to make BAKLAVA
She already did, not long ago :)
okay---maybe someone can help here. I'm having difficulty with this recipe--I've done it twice and both times my strudel dough split open in the oven. It looked fine going into the oven. There were no tears or anything. But both times it broke open, letting out a mass of cherry juice that made the bottom incredibly tough. The top and sides are a flaky as you'd want. Where have I erred?
Sure.
I took my eyes off the screen and when looking back....I was startled that it looked like a huge snake....
Can we use puff pasty instead
I love you Anna olson
Please provide the recipe for the rest of the world as well, not only for Americans!!!!! I waste so much time calculating the measures...PLEASE!!!
I am a big fan of Anna. I first got to know her while I was in Shanghai and her show at the time appeared on the Asian Food Channel. She is so hot!
Think it's got a rum in it
21 views ain't enough
💖❤👍
Wait, where is the *cream* ?
Who is the guy doing the close ups, no need to see the grain!
No whipped cream?????
Bnuit mon amour