Apple strudel
 | |
| Type | Pastry |
|---|---|
| Place of origin | Austria |
| Region or state | Vienna |
| Main ingredients | Flour, oil or butter, apples |
Apple strudel (
Name
Strudel, a German word, derives from the Middle High German word for "swirl", "whirlpool" or "eddy".[1]
The
History
The oldest known strudel recipe is from 1697, a handwritten recipe housed at the Wienbibliothek im Rathaus.[3]
Whether as a type of sweet or savoury 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 many centuries of the Austrian Habsburg Empire's expansion.[4] Strudel is related to the Ottoman Empire's pastry baklava, which came to Austria from Turkish via Hungarian cuisine.[5]
Strudel is most often associated with the
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.[8]
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).[9]
Pastry
Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside.
Strudel uses an unleavened dough. The basic dough consists of flour, oil (or butter) and salt although as a household recipe, many variations exist.
Apple strudel dough is a thin, elastic dough, The dough is also stretched carefully to make it large enough to cover the kneading table.
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.[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.
Serving
Toppings of vanilla
See also
- Apple pie
- Apple Turnover
- Strudel
- Milk-cream strudel (Millirahmstrudel)
- List of apple dishes
- List of pastries
References
- ^ Oxford English Dictionary, second edition. 1989.
- ^ a b c d June Meyers Authentic Hungarian Heirloom Recipes Cookbook
- ^ im 1696 erschienenen „Koch-Puech“ (vgl. Maier-Bruck 1993), welches sich im Bestand der Wienbibliothek im Rathaus befindet[permanent dead link]
- ^ Austrian cuisine
- ^ 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.[permanent dead link]
- ^ OCLC 32227400.
- ^ OCLC 32227400.
- ^ Rappoport, Chaya. "Classic Apple Strudel Recipe". My Jewish Learning. 70/Faces Media. Retrieved 18 July 2021.
- ^ "Apfelstrudel". Visite o Brasil. Retrieved 2022-05-17.
- ^ Recipe: Apple Strudel Archived June 8, 2008, at the Wayback Machine
- ^ Wiener-apfelstrudel
- ^ traditional Viennese Apfelstrudel
- ^ Strudel Dough, Pastry chef central
- ^ Real Homemade Strudel Dough
- ^ der Teig muss so dünn sein, dass die Köchin einen darunter liegenden Liebesbrief lesen kann oder der Wirt die Zeitung[permanent dead link]
- ^ Food and drinks in Viennese coffeehouse