Martha Stewart's Best Apple Recipes | Cakes, Canning, and Cocktails - video Dailymotion

Martha Stewart Living

Enjoy Martha Stewart's best apple recipes, perfect for any occasion! From delicious apple cakes that showcase the fruit's natural sweetness to tips for preserving apples at their peak, Martha covers it all. Whether you're baking, preserving, or mixing drinks, these recipes will inspire you to make the most of apple season.

Transcript

00:00To create one of Austria's most iconic desserts, apple strudel, which is one of my favorite

00:13desserts. I'm glad. I love it too. Everybody loves apple strudel. And I think you are one

00:18of the masters of pulling strudel dough. I've been doing it for a long time. And so we're

00:24going to start with the dough. One and a half cups of unbleached bread flour, or 200 grams.

00:32Into the flour, you want a half teaspoon of fine sea salt. Good. And if you stir that in,

00:37I'm going to get the liquid ingredients ready, which are one large egg. So that's just going

00:44to go into a measuring cup and you'll see why in a second. Tablespoon of neutral vegetable

00:51oil. I like to use a nice organic cold-pressed safflower oil. That's good. It has a really

00:58mild flavor. And now we want to add warm water so that you get just to about two-thirds of

01:06a cup. And then whisk that together a little bit. That's enough. And then that goes right

01:13in. And first what we want to do is stir that all together. And then we can put it on the

01:19mixer and let the dough hook do the work of kneading it. We can put it on the mixer. Second

01:24speed is good. There we go. That's perfect. So that takes a while. I'm just going to put a drop

01:34of oil in the bowl. The equivalent of about a quarter of a teaspoon. I'd love to show the

01:41alternative method to mixing it by machine, which is pounding the dough against the table. Well, that would

01:47be great. So let's take that dough out of the mixer. And I'll show that very quickly. And then we can move

01:54to our dough that's already made. So if you don't have a mixer, you do what we did initially, which is

02:01to stir everything together. A little bit of flour on the work surface. And then it's a whack and fold

02:09and turn. See, I'm pressing it down, I'm folding it, and then I'm grabbing it from the side. And you do that

02:17approximately a hundred times. You have good hands for this. Which sounds like, yeah, and a little experience.

02:24And that's enough? When it's ready, into the bowl, press it down so that the oil gets on top,

02:31and then cover it. Good. Just leave it at room temperature. For how long? At least an hour or two,

02:38even overnight. Okay. Next, we're going to make the filling. I like to make a cooked apple filling.

02:44This is a Golden Delicious apple. It has kind of a hard texture. Right. So for the filling, a little bit

02:51of water goes into a pan. And this kind of enameled iron casserole is exactly what I like to use.

02:59The apples go in. And we've got, I think, half a cup of sugar. I'll give you that. Yeah. And that can

03:05go right on top. A half a cup of raisins. Right. And the raisins go in right away. Golden raisins.

03:11Either. Or currants, even. And a little bit of cinnamon. Now, my recipe calls for half a teaspoon.

03:17I always like to put more. I like cinnamon with the apples. These need to start to cook until you can

03:24hear them sizzle. Once they're sizzling, I cover them. I lower the heat and I wait about 10 minutes

03:32at the point where you take off the cover and you see the apples swimming in water. Leave the cover

03:38off. Lower the heat and then just let it reduce to the point where there isn't any more liquid left

03:45in the pan. And you just have the apples. And the whole thing takes about 20-25 minutes.

03:51It really does evaporate. And the color is great. Good. Walnuts. Right in. Three quarters of a cup

03:58of chopped walnuts. Right. They should be coarsely chopped. And then tilt the pan. And,

04:05you know, as long as that cools down to room temperature, we're going to be fine. It doesn't

04:11need to be ice cold. So that's the apple filling. As soon as it's cool to the touch, we can stretch

04:18the dough. Excellent. There's an old wives' tale that a man will not marry a woman if he cannot read

04:24his newspaper through her stretched strudel dough. Interesting. Yes. So I will not marry you,

04:31Nick, unless your strudel dough is thin enough. Here, this is ingenious. One of your crop people

04:39sewed two flour sacks together. Good. So what I'm going to do is put an abundant amount of flour on

04:48here. Okay. So that's the rested dough. So I always like to pat it out into a pancake. Doesn't matter if

04:56the cloth is moving a little bit. First of all, a little flour on top. And then I like to roll out

05:04the dough as thinly as I can roll it. Once that's rolled out, a little oil on the surface of the

05:12dough. Now what this does is it prevents the surface of the dough from drying out while you're stretching

05:19it. Okay. This is the way to stretch the dough. Fists underneath it. So we start in the center. And cut

05:26your nails, ladies. Yes. No dagger nails, right? Right. So you start in the center. And where the dough

05:35stretches and becomes thinner, it becomes lighter in color. Now what if it gets a hole? Heaven forbid.

05:41If it gets a hole, your job is to not tell anybody.

05:49How beautiful. Okay. Now what I like to do,

05:53we can both pull sideways. This is fabulous. Yeah. And what I like to do here is anchor the dough

06:01over the edges. A little hole there. A little hole there. But you see, you violated the pact,

06:09Martha. You're not supposed to say anything. If there's a hole, then nobody knows. True.

06:14Okay. Now where's that newspaper? Well, I'll use my script. If I can read this, we can get married.

06:20Let's see. Okay. I can read. Facts. Let's see. Facts. Strudel in Austria. Oh my gosh. It is called

06:27Opfelsstrudel. Well, that, those Austrian men. Listen, you don't have to buy me a ring. I'll just

06:32take one of those earrings, okay? Oh, okay. Next, we're going to do our butter. Okay. It's a question of just

06:41drizzling it on. You don't want a ton of butter on there.

06:45So first thing is our buttered breadcrumbs. These are some breadcrumbs cooked in butter.

06:52So now we're going to take the filling and put it right on top of the breadcrumbs.

06:56Now there's a touch of cinnamon in here. I think before when we were making the filling,

07:00it smells amazing. This is a pretty fat strudel. Yeah.

07:04This much? All of it? Oh yeah. All of it can go in. See, I like that because I don't like it when it's

07:09skimpy. Yeah. Good. So, rolling is like this. We're covering the dough. I'm just folding the sides

07:18in a little bit. Lift the paper and just let it roll. And there we go. Okay, that just needs to be

07:26folded under. Do not be afraid of lifting it onto the pan. Okay. I'm not afraid. Good. That looks nice.

07:37And then I'm going to put a little bit more butter on the outside. And this is probably the most

07:44important thing about forming the strudel is docking the top deeply with some openings.

07:51Because when you do that, the steam is not going to accumulate on the inside of the strudel.

07:57I forgot to ask you what temperature oven. 400. And if you have convection so much,

08:02the better. It'll bake faster. About how long? It takes about half an hour,

08:06a little bit longer. That's all. I usually like to judge by the color.

08:10Fantastic. So, into the oven, 400 degrees. Right.

08:15Here it is. It's been out of the oven for about how long? About half an hour. Okay. It's cool enough

08:19to touch. And I'm going to put just a little tiny bit of confectioner's sugar on it. It makes the

08:27flakiness stand out a little bit. Like, make a couple of nice diagonal cuts. I don't like the end.

08:33I don't either. We're going to have to find somebody to eat it. Okay. And...

08:39Wow, is that beautiful. And for you...

08:41Mit schlag. Mit schlag. With whipped cream, as they say in Vienna. I'm going to have some too.

08:49It is the perfect, perfect strudel. Thank you very much.

08:52You're welcome. Thank you, Martha. Okay. But I do have to taste it.

08:56Yeah, me too. Because without tasting it, how would I really know?

08:59Yeah. Mmm. A masterpiece. We're choosing a really nice firm apple for the dumpling.

09:06Peel the apples, leaving the stem intact. And we are going to core them partially.

09:12This recipe is for six apples. We're going to bake the apples for approximately an hour.

09:17Approximately an hour.

Martha Stewart's Best Apple Recipes | Cakes, Canning, and Cocktails

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