Binging with Babish: Strudel from Inglourious Basterds

Published on Jan 23, 2017
Hans Landa is the sherlock-pipe-smokin', famous-actress-chokin', Brad-Pitt-pokin' SS detective we all love to hate. Sure he massacred Shosanna's family right in front of her, but hey, guy knows not-so-terrible strudel when he sees it. Follow along this week as we make old-school Viennese apfelstrudel, and don't forget the cream.
Music - "Cream on Chrome" by Ratatat
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RECIPE
*Ingredients*
1 1/2 cups bread flour (plus more for dusting, sprinkling, filling)
4 tbsp vegetable oil
2 egg whites
1/2 tsp salt
1/2 tbsp lemon juice
1/4 cup warm water (110F)
4 baking apples, peeled and sliced thinly
1/2 cup sugar
Zest of one lemon
1/2 cup raisins
1 tbsp cinnamon
1/2 cup finely chopped walnuts, hazelnuts, or almonds
1 stick butter, melted, plus more as needed
1 egg, beaten
1 cup heavy cream
1 tbsp sugar
Powdered sugar for garnish
Place flour in a large bowl - create a well in the center with your fingers, and fill with vegetable oil, egg whites, salt, and lemon juice. Mix with fingers until just combined, and sprinkle with water. Knead until a sticky dough forms. Turn out onto a lightly floured tabletop, and knead rigorously (slap onto the table about 100 times), until the dough is soft and supple. Place in a lightly oiled bowl and let rest for 30 minutes.
Combine apples, sugar, lemon zest, raisins, and cinnamon. Set aside and let liquid weep from apples.
Cover a large table with a cotton tablecloth, and liberally dust with flour. Roll out dough on tablecloth until about 24" in diameter, and using floured fists, stretch dough out as large as possible without tearing. Back on the tablecloth, gently tug at edges of dough until it's a rectangle thin enough to see the pattern of the tablecloth underneath. Trim off torn/thick edges. Drizzle with melted butter, and brush until evenly coated. Sprinkle with chopped nuts.
Place about 3/4 of apple mixture on one side of the dough rectangle, and using the tablecloth, roll the apples over onto the dough square. Brush the newly-exposed dough covering the apples with melted butter. Roll apples over again, and repeat, until apples are at the center of a long, closed roll. Pinch ends together to seal contents inside, and place seam-side down on a parchment-lined baking sheet. Brush liberally with a beaten egg.
Bake for about an hour, basting with melted butter every 10-15 minutes, as soon as the crust begins to look dry. Remove from oven when golden brown. Allow to cool at least one hour before slicing, dusting with powdered sugar, and serving.
In a small bowl, combine cream and sugar. Beat to stiff peaks, and pipe into a bowl, served alongside strudel.

Comments

  • Ja, das ist gut!

  • fuck raisins

  • Can you make sweetrolls from Skyrim?

  • Suggestions for future videos Greatest burger from how I meant your mother Good sauce from good burger

  • When I read the title I already knew how terrible "Strudel" will be pronounced. I was not disappointed.

  • Appelstrudel is Austrian! not German!

  • Oma Babish

  • Damn! I missed this kind of intro

  • finally i can impress mein fuhrer with some strudel

  • AU REVOIR SHOSHANNA

  • *NEIN NEIN NEIN NEIN NEIN NEIN NEIN*

  • That's cool and all, but you hold your cutlery like a peasant.

  • If I'm allergic to nuts, are there replacements for the hazel- and walnuts?

  • nice!

  • The apples i use are Boskop apples. A north European winter kinda thingi. Idk but im german so thats what you have to do as well👌🙂 also the Boskops are too sour to even touch before the first freezing of at least half a day but the flavor only developes nicely when picked right of the tree.

  • that strudel crunch in that scene!

  • Actually strudel originates from the neighbor of germany Austria ! Even Hitler always gets mistaken for being german In reality he was austrian too Jaja its always the germans trying to claim something that doesnt belongs to them First the try to steal our strudel And now they try to steal our Hitler NEIN NEIN NEIN !!! XD

  • ATTTENDDDEEZZZ LAAA CRÈÈÈMMME

  • One of my favorite deserts from one of my favorite movies, oh, this would be a delight to watch!

  • Unsere Ehrenoma Babish :)

  • I didn't wait long enough for it too cool. I paid the price. But I have no regrets, for it was delicious...

  • I'll be sure to include this in my next terrifying nazi brunch...

  • I don’t care what anyone says...he knew exactly who she was.

  • Ok so two words of advice, cut the sugar in half and prepare for a long ride, it's tastey

  • One of my favorite episodes.

  • He forgot the glass of milk

  • smiled through the whole video but burst in laughter at the end "Terrifying Nazi brunch"

  • Don’t be surprised if my whipped cream comes out « perfect ». Honestly want to say I’m in love, now feel like I need to add a ‘no homo’ right here.

  • Don’t be surprised if my cream comes out « perfect ». I’m in love.

  • those notz brunches!

  • notice how the movie's cream is way less dense, probably comes from "spray whipped cream", which is a bit weird for a movie set in the 1940s

  • I was Thirsty for this, when i saw the movie

  • The problem is--as you said it yourself--that the pastry got a bit airy. I'm wondering, why didn't you make the same puff pastry as you did on Beef Wellington episode? Thanks!

  • Do the Meat Tornado from Parks and Recreation!

  • Strüdel is made with Belle de Boskoop. A cooking apple, but not a green apple.

  • Baaaaaaaaaaaabbbish

  • in the early 90s my mother used to take me to a restaurant that had this with super thin, crispy and flaky filo pastry, but somehow the pastry came out white not browned top

  • I'll serve that at my next Nazi brunch, thanks for the recipe! :D

  • Dude, you have nice forearms.

  • Oma is also dutch for grandma :), we use it all the time

  • made this, and it was really hard but worth it

  • I can't even knead a simple dough for pizza, so I'm not even gonna try this one... Ever

  • I just burst out laughing at "Terrifying Nazi brunch"...love your sense of humour Babish!

  • Can we talk about the servers lack of créme etiquette both plating and portioning. Bro, you left at least another spoonful of créme in there and just flicked it about over my food. I’d be sooo dead eye, locked with my server, in hopes that my glare intensified to Scott summers proportions. Anyways. Love the vid!

    • lmao you're a fucking stuck up idiot, it's fucking whipped cream who gives a shit? pull the dick out of your ASS you fucking idiot FUCK!!!

  • I think i go with the nazi brunch😂😂

  • A mini version of an apple pie

  • You forgot the cigarette

  • Binging with Oma

  • I'm so glad you can just buy them frozen here

  • looks better than the original

  • looks better than the original

  • A bastards work is truly never done

  • this is amazing

  • Dinner party sounds good. Kein Strudel für Nazis.

  • in austria we give a hint of rum and some breadcrumbs( semmelbrösel) instead of the flour

  • The best strudel

  • i'll keep this recipe in mind for my next terrifying nazi brunch

  • It‘s an austrian delicacy not german

  • MAKE STEAMED HAMS

  • Ahhh exactly what my terrifying nazi lunch was missing.

  • Ew, raisins ruin the entire thing!!!

  • Well dunno how its done traditional but now we just use "blätterteig" (the dough croissants are made of, dunno how it's called in english)

  • This looks incredibly delicious!

  • Is it the same as People's Strudel?

  • Oma Babish does have a nice ring to it ...

  • You sound like Falcon from gameranx

  • good god i’ve always wanted to taste that strudel from the movie fekkkk

  • Does it taste as good without nuts?

  • You're also supposed to eat it with a scoop of ice cream, a perfect mix of hot and cold. äpfelstrüdel

  • 'Oma' would have used those edges you cut off for something, that's a lot of dough to just discard for family cooking :P

  • Oil bowl?

  • Question: If my dough catches fire, did I do something wrong and what should I do?

  • Strudel is Austrian, not German (even though it probably has traveled to Germany and other countries and become a part of their cuisine, too). But you're lucky, we also have Omas in Austria ;) Pro tip: skip the whipped cream abd serve it with homemade custard sauce instead. So. Much. Better!

  • I love having terrifying nazi brunches.

  • Very entertaining. I enjoyed your video.

  • Now I want a piece of Strudel

  • *not German rather Austrian/Central European (and Eastern European) (It became popular within Habsburg Empire in 18th century)

  • Ribs and bbq sauce from Planet Terror

  • Actually, "Pas si mauvais" would have been translate by "not that bad"

  • I'm gonna make this for a very nazi brunch,thanks!

  • Mélanie Laurent errone.

  • Da staroodal

  • Oh god I've been waiting for this for 8 years 😍

  • Nice song choice, Ratatat is dope.

  • From Südtirol!!

  • I did it with an extra step which is to poke it with a fork so the steam would be able to escape and it was awesome and crispy doe and the filling was soft and cooked through...hope to see you one day in Egypt.

  • maybe his first strudel but he knows some dough.

  • natsi branch I lavu

  • ahaha terrifying nazi brunch ahahahaaa

  • That was before they went to the theater

  • Hey baby I hear the Blues are callin' tossed salaad and scraambled eggs~

  • Foound it!!!

  • I needed this, perfect for my nazi brunch this weekend

  • That was fuckin dope.

  • what you made is "terriblement si mauvais"

  • I really wanted this one

  • Yes white cake from Django Unchained please.

  • You make a strudel and you call it " the strudel from inglorious bastards? What people do for a little marketing it's horrible. You just made a horrible shiti strudel. Wtf? There are so many mercantile hores on you tube! It is amazing. Come on man!!

    • Silviu Stefan his whole shtick is recreating recipes from films and tv shows. Lighten up.

  • I think this strudel had golden raisins, but maybe I'm wrong. Looked great for ur first attempt, esp the dough

  • Ive watched this 10 times