Apfelstrudel

Apfelstrudel

Apfelstrudel is a traditional Viennese pastry, popular in Austria and in many countries that were part of the former Austro-Hungarian Empire. It is a type of strudel, a layered pastry with a filling, in this case, made primarily of apples.

History

The origins of Apfelstrudel can be traced back to the 17th century, with the oldest known recipe dating from 1697, found in a handwritten cookbook in the Vienna City Library. The dish became popular in the 18th century during the Habsburg Empire, and it remains a beloved dessert in Austria and beyond.

Ingredients

The main ingredients of Apfelstrudel include:

• Thinly sliced apples, typically Granny Smith or other tart varieties
• Sugar
• Cinnamon
• Raisins
• Breadcrumbs
• Butter
• Lemon juice
• Rum (optional)
• A thin, unleavened dough

Preparation

The preparation of Apfelstrudel involves several steps:

1. === Dough ===

The dough is made from flour, water, oil, and a pinch of salt. It is kneaded until smooth and elastic, then left to rest. The dough is then stretched by hand until it is paper-thin, traditionally on a large tablecloth.

1. === Filling ===

The apples are peeled, cored, and sliced thinly. They are mixed with sugar, cinnamon, raisins, and sometimes a splash of rum. Breadcrumbs are toasted in butter and added to the mixture to absorb excess moisture.

1. === Assembly ===

The filling is spread over the stretched dough, leaving a border. The dough is then rolled up, using the tablecloth to assist in the rolling process, and the ends are tucked in.

1. === Baking ===

The strudel is placed on a baking sheet, brushed with melted butter, and baked until golden brown.

Serving

Apfelstrudel is typically served warm, dusted with powdered sugar. It can be accompanied by vanilla sauce, whipped cream, or a scoop of vanilla ice cream.

Cultural Significance

Apfelstrudel is more than just a dessert; it is a symbol of Austrian culture and cuisine. It is often enjoyed during festive occasions and is a staple in Viennese coffee houses, where it is served with a cup of Viennese coffee.

Variations

While the classic Apfelstrudel is made with apples, variations exist that use different fruits or nuts. Some popular alternatives include:

• Cherry strudel
• Nut strudel
• Poppy seed strudel

See Also

• Strudel
• Viennese cuisine
• Austrian desserts

References

• "The Art of Viennese Pastry" by Franz Maier-Bruck
• "Classic Austrian Cooking" by Gretel Beer

External Links

• Austrian National Tourist Office: Apfelstrudel Recipe