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    You are in: Home / Community Forums / German and Benelux (Belgium / The Netherlands / Luxembourg) Cooking / traditional plain german strudel????
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    traditional plain german strudel????

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    SingingChef
    Sun Jan 23, 2005 1:16 pm
    Newbie "Fry Cook" Poster
    the one i had was made steamed over onions and potatoes, not a lot of flavor, but the traditional german folk in my life love it. lol if anyone could help me out with a recipe that would be great! thanks.
    Inge 1505
    Sun Jan 23, 2005 3:13 pm
    Food.com Groupie
    Do you know some of the things that go into the strudel,meat, fish, cabbage, creamcheese? There are really a lot of strudel recipes icon_smile.gif
    Shirl (J) 831
    Sun Jan 23, 2005 3:36 pm
    Forum Host
    Did you know that there is specific forum now for German recipes. Try posting this request in there also and you will have even better results.

    http://www.recipezaar.com/bb/viewforum.zsp?f=21

    there is a moderator there to help you also
    Anke R
    Sun Jan 23, 2005 7:17 pm
    Food.com Groupie
    It would also help to know what region it is from. It might actually be from the strudelcountry Austria. Most Germans think of Apfelstrudel and the likes when you mention Strudel. I have a recipe (Bavarian) for Krautstrudel which is very nice but not steamed. Personally I have never eaten a steamed strudel, though their are knoedel that have the shape of a strudel and are steamed (serviettenknoedel etc).
    Inge 1505
    Mon Jan 24, 2005 2:12 am
    Food.com Groupie
    Anke R wrote:
    It would also help to know what region it is from. It might actually be from the strudelcountry Austria. Most Germans think of Apfelstrudel and the likes when you mention Strudel. I have a recipe (Bavarian) for Krautstrudel which is very nice but not steamed. Personally I have never eaten a steamed strudel, though their are knoedel that have the shape of a strudel and are steamed (serviettenknoedel etc).


    That is excactly what I think! Either austrian or perhaps a knoedel not a strudel! What sort of dough is it?
    glitter
    Mon Jan 24, 2005 4:55 pm
    Food.com Groupie
    Anke R wrote:
    It would also help to know what region it is from. It might actually be from the strudelcountry Austria. Most Germans think of Apfelstrudel and the likes when you mention Strudel. I have a recipe (Bavarian) for Krautstrudel which is very nice but not steamed. Personally I have never eaten a steamed strudel, though their are knoedel that have the shape of a strudel and are steamed (serviettenknoedel etc).


    I have the Bavarian Pulled Apple Strudel (Gezogene Studel) recipe #84737 written we used the same dough for the cheese strudel with raisins made a farmers cheese and sugar and also for the Kraut Studel which had sugar added to the par cooked coleslaw, sugar, and I think drizzled butter...I would have to ask my mom on that one...but I do remember they were baked in the oven until they were flaky and crispy. But they used to pull the dough over the table till you could see thru it. It was wonderful. I have made the apple strudel but I have not made the cheese or kraut...since my dh is partial to the apple. glitter
    Anke R
    Mon Jan 24, 2005 5:35 pm
    Food.com Groupie
    glitter wrote:
    I have the Bavarian Pulled Apple Strudel (Gezogene Studel) recipe #84737 written we used the same dough for the cheese strudel with raisins made a farmers cheese and sugar and also for the Kraut Studel which had sugar added to the par cooked coleslaw, sugar, and I think drizzled butter...I would have to ask my mom on that one...but I do remember they were baked in the oven until they were flaky and crispy. But they used to pull the dough over the table till you could see thru it. It was wonderful. I have made the apple strudel but I have not made the cheese or kraut...since my dh is partial to the apple. glitter
    Krautstrudel is great (not using Sauerkraut though) icon_biggrin.gif . Am I correct in assuming that farmercheese is similar to what we call quark or topfen? Yes, the dough is very thin. When I'm in a hurry, I just use phyllo instead for my krautrudel. It is not quite the same, but still yummy.
    mianbao
    Mon Jan 24, 2005 8:39 pm
    Food.com Groupie
    Now that you're talking about strudel, I have always wondered if it would be possible to roll out the dough on my pasta machine. Heresy? Or maybe possible? What do you think? I hate hate hate rolling out dough, but love my pasta machine. I was thinking a short fat strudel, sort of like the rolled hay I saw in the fields near my Mom's house in MD.

    From mianbao, the pragmatist
    Anke R
    Mon Jan 24, 2005 9:04 pm
    Food.com Groupie
    mianbao wrote:
    Now that you're talking about strudel, I have always wondered if it would be possible to roll out the dough on my pasta machine. Heresy? Or maybe possible? What do you think? I hate hate hate rolling out dough, but love my pasta machine. I was thinking a short fat strudel, sort of like the rolled hay I saw in the fields near my Mom's house in MD.

    From mianbao, the pragmatist
    If you are wanting to make a ministrudel, I don't see why not. GIve it a try. One of my poits for buying my pasta machine was to be able to use it for xmas cookies icon_biggrin.gif , so I don't see why you shoudn't try strudel. Besides you get it really nice and evenly thin.
    mianbao
    Mon Jan 24, 2005 9:22 pm
    Food.com Groupie
    Anke R wrote:
    mianbao wrote:
    Now that you're talking about strudel, I have always wondered if it would be possible to roll out the dough on my pasta machine. Heresy? Or maybe possible? What do you think? I hate hate hate rolling out dough, but love my pasta machine. I was thinking a short fat strudel, sort of like the rolled hay I saw in the fields near my Mom's house in MD.

    From mianbao, the pragmatist
    If you are wanting to make a ministrudel, I don't see why not. GIve it a try. One of my poits for buying my pasta machine was to be able to use it for xmas cookies icon_biggrin.gif , so I don't see why you shoudn't try strudel. Besides you get it really nice and evenly thin.


    OH! Can you use a pasta machine for roll cookies? - I always thought you'd need too much flour to stop the dough from sticking, and the cookies would be tough. I'll definitely have to try that. In fact I've got 2 batches of roll cookie dough in the freezer that I couldn't stand making. Thank you so much!!! icon_biggrin.gif
    SingingChef
    Mon Jan 24, 2005 11:29 pm
    Newbie "Fry Cook" Poster
    You know, i suppose it could be very possible that this isn't really a 'strudel'? the dough is only salt, water, and flour that's kneeded and pulled very very thing, then rolled (i believe that's how it all went, but not completely sure) then put into a deep frying pan over the top of the potatoes and onions, and covered. perhaps strudel is just what these people call it and are mistaken....
    Inge 1505
    Tue Jan 25, 2005 2:45 am
    Food.com Groupie
    I think you should look for a strudel recipe filled with either meat or cabbage. I don't know why it should not be possible to steam it over vegetable instead of baking it, only the dough would not be brown and crispy but more pasta-like I suppose.
    I looked on Zaar for a cabbage filled strudel and the closest I could find is thisCabbage Snails , only that it has individual portions instead of one large strudel. icon_smile.gif It uses phyllo dough and that is excactly what I do, when I cheat with my homemade apple strudel. icon_smile.gif Otherwise the recipe is similar to classical cabbage strudels. You could experiment,starting there and let us know the results.
    glitter
    Tue Jan 25, 2005 10:23 am
    Food.com Groupie
    Anke R wrote:
    glitter wrote:
    I have the Bavarian Pulled Apple Strudel (Gezogene Studel) recipe #84737 written we used the same dough for the cheese strudel with raisins made a farmers cheese and sugar and also for the Kraut Studel which had sugar added to the par cooked coleslaw, sugar, and I think drizzled butter...I would have to ask my mom on that one...but I do remember they were baked in the oven until they were flaky and crispy. But they used to pull the dough over the table till you could see thru it. It was wonderful. I have made the apple strudel but I have not made the cheese or kraut...since my dh is partial to the apple. glitter
    Krautstrudel is great (not using Sauerkraut though) icon_biggrin.gif . Am I correct in assuming that farmercheese is similar to what we call quark or topfen? Yes, the dough is very thin. When I'm in a hurry, I just use phyllo instead for my krautrudel. It is not quite the same, but still yummy.


    We used to call it topfen kaese...it was thick like ricotta cheese but not as thick...but yummy
    Anke R
    Tue Jan 25, 2005 10:28 am
    Food.com Groupie
    glitter wrote:
    Anke R wrote:
    glitter wrote:
    I have the Bavarian Pulled Apple Strudel (Gezogene Studel) recipe #84737 written we used the same dough for the cheese strudel with raisins made a farmers cheese and sugar and also for the Kraut Studel which had sugar added to the par cooked coleslaw, sugar, and I think drizzled butter...I would have to ask my mom on that one...but I do remember they were baked in the oven until they were flaky and crispy. But they used to pull the dough over the table till you could see thru it. It was wonderful. I have made the apple strudel but I have not made the cheese or kraut...since my dh is partial to the apple. glitter
    Krautstrudel is great (not using Sauerkraut though) icon_biggrin.gif . Am I correct in assuming that farmercheese is similar to what we call quark or topfen? Yes, the dough is very thin. When I'm in a hurry, I just use phyllo instead for my krautrudel. It is not quite the same, but still yummy.


    We used to call it topfen kaese...it was thick like ricotta cheese but not as thick...but yummy
    Topfen and quark are the same thing depending on whether you are north or south of the Weisswurstaequator icon_biggrin.gif icon_wink.gif
    glitter
    Tue Jan 25, 2005 12:12 pm
    Food.com Groupie
    Anke R wrote:
    glitter wrote:
    Anke R wrote:
    glitter wrote:
    I have the Bavarian Pulled Apple Strudel (Gezogene Studel) recipe #84737 written we used the same dough for the cheese strudel with raisins made a farmers cheese and sugar and also for the Kraut Studel which had sugar added to the par cooked coleslaw, sugar, and I think drizzled butter...I would have to ask my mom on that one...but I do remember they were baked in the oven until they were flaky and crispy. But they used to pull the dough over the table till you could see thru it. It was wonderful. I have made the apple strudel but I have not made the cheese or kraut...since my dh is partial to the apple. glitter
    Krautstrudel is great (not using Sauerkraut though) icon_biggrin.gif . Am I correct in assuming that farmercheese is similar to what we call quark or topfen? Yes, the dough is very thin. When I'm in a hurry, I just use phyllo instead for my krautrudel. It is not quite the same, but still yummy.


    We used to call it topfen kaese...it was thick like ricotta cheese but not as thick...but yummy
    Topfen and quark are the same thing depending on whether you are north or south of the Weisswurstaequator icon_biggrin.gif icon_wink.gif


    I am finding that out ...especially the more I am talking with my mom who is up in age. I was telling her about the Maultaschen and that some recipe are savory others have it as a cookie as I remember...then she gave me even another recipe that she received from a woman from Kernei in Eastern Europe by Yugoslavia who is a Donauschwab and the recipe sounds like a soft form of kolache. It has a nut/egg white/sugar filling. but it is rolled like a pillow. They are delicious as well because I have had them at the dances and are not that easy to make since the dough is very soft. But oh wow! You just can't diet around that stuff. Even just plain old Krapfen with jelly inside and powdered sugar...they spoiled us. icon_lol.gif
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