apple strudel

{{Infobox food

| name = Apple strudel

| image = Strudel.jpg

| image_size = 250px

| caption =

| alternate_name =

| country = Austria

| region = Vienna

| creator =

| course =

| type = Pastry

| served =

| main_ingredient = Flour, oil or butter, apples

| variations =

| calories =

| other =

}}

Apple strudel ({{langx|de|Apfelstrudel}}; {{langx|cs|štrúdl}}; Yiddish: שטרודל) is a traditional Viennese strudel, a popular pastry in Austria, Switzerland, Bavaria, the Czech Republic, Slovakia, Northern Italy, Slovenia, Croatia, Bosnia-Herzegovina and other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918).

Name

Strudel, a German word, derives from the Middle High German word for "swirl", "whirlpool" or "eddy".Oxford English Dictionary, second edition. 1989.

The apple strudel variant is called strudel di mele in Italian, strudel jabłkowy in Polish, jablečný štrúdl in Czech, strudel cu mere in Romanian, jabolčni zavitek in Slovenian, štrudla od jabuka or savijača s jabukama in Croatian,almásrétes in Hungarian,June Meyers Authentic Hungarian Heirloom Recipes Cookbook strudel da mëiles in Ladin and Apfelstrudel in German.

History

The oldest known strudel recipe is from 1697, a handwritten recipe housed at the Wienbibliothek im Rathaus.[http://www.wstlb.at/cgi-ma09/embed-wo.pl?lang=-de&l=6&doc=http://www.wstlb.at/ausstellungen/2007/kochbuch/rezepte/mehl/strudel/uebersicht-de.htm im 1696 erschienenen „Koch-Puech“ (vgl. Maier-Bruck 1993), welches sich im Bestand der Wienbibliothek im Rathaus befindet]{{dead link|date=October 2016 |bot=InternetArchiveBot |fix-attempted=yes }}

Whether as a sweet or savory layered pastry with a filling inside, the strudel gained popularity in the 18th century through the Habsburg Empire (1278–1780). Austrian cuisine was formed and influenced by the cuisines of many different peoples during the centuries of the Austrian Habsburg Empire's expansion.[http://www.colonialvoyage.com/ricette/eng/austria/index.html Austrian cuisine] Strudel is related to the Ottoman Empire's pastry baklava, which came to Austria from Turkish via Hungarian cuisine.[http://www.wstlb.at/cgi-ma09/embed-wo.pl?lang=-de&l=6&doc=http://www.wstlb.at/ausstellungen/2007/kochbuch/rezepte/mehl/strudel/uebersicht-de.htm Über die Türken kam der Strudel dann nach Ungarn. Über Ungarn kam dann der Strudel nach Wien und eroberte von hier aus schließlich die ganze Welt.]{{dead link|date=October 2016 |bot=InternetArchiveBot |fix-attempted=yes }}

Strudel is most often associated with the Austrian cuisine but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire. In these countries, apple strudel is the most widely known strudel.{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |isbn=963-13-3600-X |oclc=32227400 |page=127}}{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |isbn=963-13-3600-X |oclc=32227400 |page=128}} Apple strudel is considered to be the national dish of Austria along with Wiener Schnitzel and Tafelspitz.{{citation needed|date=November 2014}}

Strudel (in Yiddish, שטרודל, pron. shtrudl) is also associated with Ashkenazi Jewish cuisine, particularly of German, Swiss, and Austrian Ashkenazi Jews. Apple and raisin filling is popular among Jews.{{cite web |last1=Rappoport |first1=Chaya |title=Classic Apple Strudel Recipe |url=https://www.myjewishlearning.com/the-nosher/classic-apple-strudel-recipe/ |website=My Jewish Learning |date=11 December 2018 |publisher=70/Faces Media |access-date=18 July 2021}}

German and Austrian immigrants in the 19th century took the dish to southern Brazil, where it can be found in most bakeries. It usually keeps its original German name, Apfelstrudel, but - less often - is translated to "Strudel de Maçã" (Apple Strudel) or "Folheado de Maçã" (Apple Puff).{{Cite web |title=Apfelstrudel |url=https://www.visiteobrasil.com.br/sul/santa-catarina/culinaria/conheca/apfelstrudel |access-date=2022-05-17 |website=Visite o Brasil}}

Pastry

Image:Retes.jpg

Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside.[http://www.df.lth.se/~thanisa/cgi-bin/wrapper.cgi?rec.food.recipes/ovolacto/apple-strudel Recipe: Apple Strudel] {{webarchive|url=https://web.archive.org/web/20080608030627/http://www.df.lth.se/~thanisa/cgi-bin/wrapper.cgi?rec.food.recipes%2Fovolacto%2Fapple-strudel |date=June 8, 2008 }} The filling is made of grated cooking apples (usually of a tart, crisp and aromatic variety, such as Winesap apples) sugar, cinnamon,[http://www.gutekueche.at/rezepte/852/wiener-apfelstrudel.html Wiener-apfelstrudel][http://thepassionatecook.typepad.com/thepassionatecook/2004/06/notso_tradition.html traditional Viennese Apfelstrudel] and bread crumbs.{{Cn|date=December 2024}}

Strudel uses an unleavened dough. The basic dough consists of flour, oil (or butter), and salt, although as a household recipe, many variations exist.{{Cn|date=December 2024}}

Apple strudel dough is a thin, elastic dough,[http://www.pastrychef.com/Strudel-Dough_ep_75.html Strudel Dough, Pastry chef central] consisting of many thin layers and known as "Blätterteig," the traditional preparation of which is a difficult process. The dough is kneaded by flogging, often against a tabletop. Dough that appears thick or lumpy after flogging is generally discarded, and a new batch is started. After kneading, the dough is rested, then rolled out on a wide surface,[http://www.gatewayno.com/cuisine/recipes/desserts/strudel.html Real Homemade Strudel Dough] and stretched until the dough reaches a thickness similar to phyllo. Bakers claim that a single layer should be so thin that a newspaper can be read by peering through it.[http://www.wstlb.at/cgi-ma09/embed-wo.pl?lang=-de&l=6&doc=http://www.wstlb.at/ausstellungen/2007/kochbuch/rezepte/mehl/strudel/uebersicht-de.htm der Teig muss so dünn sein, dass die Köchin einen darunter liegenden Liebesbrief lesen kann oder der Wirt die Zeitung]{{dead link|date=October 2016|bot=InternetArchiveBot|fix-attempted=yes}} The dough is also stretched carefully to make it large enough to cover the kneading table.{{Cn|date=December 2024}}

The filling is arranged in a line on a comparatively small section of dough, after which the dough is folded over the filling, and the remaining dough is wrapped around until all the dough has been used. The strudel is then oven-baked and served warm. Apple strudel is traditionally served in slices, sprinkled with powdered sugar.

In traditional Viennese strudel, the filling is spread over 3/4 of the dough, and then the strudel is rolled, incorporating the dough through the filling and making a swirl pattern when the strudel is cut across. Perhaps this is the origin of the name, which means whorl or whirlpool.{{Cn|date=December 2024}}

Serving

File:2015 0731 Apfelstrudel Vanillesoße Edelweisshütte Sölden.jpg]]

Toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries. Apple strudel can be accompanied by tea, coffee or even champagne, and is one of the most common treats at Viennese cafés.[http://www.vienna.cc/e/ekaffeee.htm Food and drinks in Viennese coffeehouse]