Apple strudel

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-Herzegovinaand other countries in Europe that once belonged to theAustro-Hungarian Empire(1867–1918).
Strudel, aGermanword, derives from theMiddle High Germanword for "swirl", "whirlpool" or "eddy".
Theapplestrudel variant is calledstrudel di meleinItalian,strudel jabłkowyinPolish,jablečný štrúdlinCzech,strudel de mereinRomanian,jabolčni zavitekinSlovenian,štrudla od jabukaorsavijača s jabukamainCroatian,almásrétesinHungarian,strudel da mëilesinLadinandApfelstrudelin German.
The oldest known strudel recipe is from 1697, a handwritten recipe housed at theWienbibliothek im Rathaus.
Whether as a type of sweet or savoury layeredpastrywith a filling inside, the strudel gained popularity in the 18th century through theHabsburg Empire(1278–1780).Austrian cuisinewas formed and influenced by the cuisines of many different peoples during the many centuries of the Austrian Habsburg Empire's expansion.Strudel is related to theOttoman Empire's pastrybaklava, which came to Austria from Turkish via Hungarian cuisine.
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 kind of strudel.Apple strudel is considered to be thenational dishof Austria along withWiener SchnitzelandTafelspitz.
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.
GermanandAustrianimmigrants 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).
Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside.The filling is made of gratedcooking apples(usually of a tart, crisp and aromatic variety, such as Winesap apples)sugar,cinnamon,andbread crumbs.
Strudel uses an unleaveneddough. The basic dough consists offlour,oil(orbutter) and salt although as a household recipe, many variations exist.
Apple strudel dough is a thin, elastic dough,consisting of many thin layers and known as "Blätterteig", the traditional preparation of which is a difficult process. The dough iskneadedby 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,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.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 withpowdered 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.
Toppings of vanillaice cream,whipped cream,custard, orvanillasauce are popular in many countries. Apple strudel can be accompanied by tea, coffeeor evenchampagne, and is one of the most common treats atViennese cafés.