 | |
| Type | Pastry |
|---|---|
| Place of origin | Austria |
| Region or state | Vienna |
| Main ingredients | Flour,oil orbutter,apples |
Apple strudel (German:Apfelstrudel;Czech:štrúdl;Yiddish: שטרודל) is a traditional Viennesestrudel, a popular pastry inAustria,Switzerland,Bavaria, theCzech Republic,Slovakia,Northern Italy,Slovenia,Croatia,Bosnia-Herzegovina and other countries in Europe that once belonged to theAustro-Hungarian Empire (1867–1918).
Strudel, aGerman word, derives from theMiddle High German word for "swirl", "whirlpool" or "eddy".[1]
Theapple strudel variant is calledstrudel di mele inItalian,strudel jabłkowy inPolish,jablečný štrúdl inCzech,strudel cu mere inRomanian,jabolčni zavitek inSlovenian,štrudla od jabuka orsavijača s jabukama inCroatian,almásrétes inHungarian,[2]strudel da mëiles inLadin andApfelstrudel in German.[2]
The oldest known strudel recipe is from 1697, a handwritten recipe housed at theWienbibliothek im Rathaus.[3]
Whether as a sweet or savory layeredpastry with a filling inside, the strudel gained popularity in the 18th century through theHabsburg 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.[4] Strudel is related to theOttoman Empire's pastrybaklava, which came to Austria from Turkish via Hungarian cuisine.[5]
Strudel is most often associated with theAustrian cuisine but is also a traditional pastry in the whole area formerly belonging to theAustro-Hungarian empire. In these countries, apple strudel is the most widely known strudel.[6][7] Apple strudel is considered to be thenational dish of Austria along withWiener Schnitzel andTafelspitz.[citation needed]
Strudel (in Yiddish, שטרודל, pron.shtrudl) is also associated withAshkenazi Jewish cuisine, particularly of German, Swiss, and Austrian Ashkenazi Jews. Apple and raisin filling is popular among Jews.[8]
German andAustrian immigrants in the 19th century took the dish tosouthern 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" (ApplePuff).[9]
Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside.[10] The filling is made of gratedcooking apples (usually of a tart, crisp and aromatic variety, such as Winesap apples[7])sugar,cinnamon,[11][12] andbread crumbs.[citation needed]
Strudel uses an unleaveneddough. The basic dough consists offlour,oil (orbutter), and salt, although as a household recipe, many variations exist.[citation needed]
Apple strudel dough is a thin, elastic dough,[13] consisting of many thin layers and known as "Blätterteig," the traditional preparation of which is a difficult process. The dough iskneaded 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,[14] and stretched until the dough reaches a thickness similar tophyllo. Bakers claim that a single layer should be so thin that a newspaper can be read by peering through it.[2][15] The dough is also stretched carefully to make it large enough to cover the kneading table.[citation needed]
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 withpowdered sugar.[6]
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.[citation needed]
Toppings of vanillaice cream,whipped cream,custard, orvanilla sauce are popular in many countries. Apple strudel can be accompanied by tea, coffee[2] or evenchampagne, and is one of the most common treats atViennese cafés.[16]
| History | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Types | |||||||||
| Religious dietary laws | |||||||||
| Chefs | |||||||||
| Religious foods | |||||||||
| Breads |
| ||||||||
| Sweets |
| ||||||||
| Pastries | |||||||||
| Fried foods | |||||||||
| Dumplings, pastas and grain dishes | |||||||||
| Casseroles and savory baked dishes | |||||||||
| Snacks and other baked goods | |||||||||
| Sandwiches | |||||||||
| Egg dishes | |||||||||
| Meat dishes | |||||||||
| Fish dishes | |||||||||
| Salads and pickles | |||||||||
| Vegetable dishes | |||||||||
| Soups and stews | |||||||||
| Cheeses and other dairy products | |||||||||
| Condiments, dips and sauces | |||||||||
| Beverages | |||||||||
| Herbs, spices and seasonings | |||||||||
| Eateries | |||||||||
| Related lists | |||||||||
| Species | |||||
|---|---|---|---|---|---|
| Table apples |
| ||||
| Cooking apples | |||||
| Cider apples | |||||
| Ornamental apple | |||||
| Apple products |
| ||||
| Agriculture | |||||
| Notable individual apples | |||||
