The History & Recipe for Apfelstrudel

Apfelstrudel, or apple strudel, is a traditional pastry that originated in the Habsburg Empire, which included parts of modern-day Austria, Hungary, and the Czech Republic. The exact origins of strudel are a bit unclear, but it is generally believed to have been influenced by Turkish pastries that were introduced to the region during the Ottoman Empire.


The word "strudel" itself comes from the German word "Wirbel," meaning whirlpool or vortex, which refers to the thin layers of dough that are stretched and rolled to create the pastry's characteristic flakiness.


Apfelstrudel became particularly associated with Austrian cuisine and is often considered a classic dessert in Austrian culinary tradition. The filling typically consists of thinly sliced apples, sugar, cinnamon, raisins, and sometimes breadcrumbs or nuts. The dough is rolled out thin and stretched to cover a large surface, and the filling is spread over it before the dough is rolled up into a log shape. The resulting pastry is baked until golden brown.

Over time, Apfelstrudel has become popular beyond Austria and is enjoyed in many countries with variations in ingredients and preparation methods. It is often served warm, dusted with powdered sugar, and accompanied by vanilla sauce, whipped cream, or a scoop of ice cream. The delightful combination of flaky pastry and sweet, spiced apple filling has made Apfelstrudel a beloved dessert around the world.

Homemade Apfelstrudel Recipe;

Ingredients:
For the Dough:

• 2 1/2 cups all-purpose flour
• 1/2 cup warm water
• 1/2 cup unsalted butter, melted
• 1 large egg
• Pinch of salt

For the Filling:

• 4-5 medium-sized apples (such as Granny Smith or Braeburn), peeled, cored, and thinly sliced
• 1 cup granulated sugar
• 1 cup breadcrumbs
• 1 cup raisins (optional)
• 1 teaspoon ground cinnamon
• 1/2 cup melted butter for brushing the dough

For Topping:

• Powdered sugar for dusting

Instructions:

For the Dough:

1. In a large bowl, combine the flour and a pinch of salt. Make a well in the center.
2. In a separate bowl, whisk together the warm water, melted butter, and egg.
3. Pour the wet ingredients into the well in the flour. Mix until a dough forms.
4. Knead the dough on a floured surface until smooth and elastic. Form it into a ball and cover it with a clean kitchen towel. Let it rest for about 1 hour.

For the Filling:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix together the sliced apples, sugar, breadcrumbs, raisins (if using), and ground cinnamon. Set aside.

Assembling the Strudel:

1. Roll out the rested dough on a floured surface until it is thin and almost transparent.
2. Carefully stretch the dough further using your hands until it covers a large surface. You want it to be thin enough to see through, but without tearing.
3. Brush the stretched dough with melted butter.
4. Spread the apple filling evenly over the dough, leaving a border around the edges.
5. Fold in the sides of the dough and then roll it up from one end to the other, creating a log shape.
6. Place the strudel on a parchment-lined baking sheet, seam side down.
7. Brush the top of the strudel with more melted butter.
8. Bake in the preheated oven for about 45-50 minutes or until golden brown.

To Serve:

1. Allow the Apfelstrudel to cool for a bit before slicing.
2. Dust with powdered sugar before serving.

You can enjoy Apfelstrudel on its own or with a dollop of whipped cream, vanilla sauce, or a scoop of ice cream. Enjoy!

Here are some Apfelstrudel recipe videos I chose for you;

Easy Apple Strudel Recipe;

Authentic Austrian Apfelstrudel Recipe;

Apple Strudel (Apfelstrudel) Recipe;

References;

1.  Oxford English Dictionary, second edition. 1989.
2. June Meyers Authentic Hungarian Heirloom Recipes Cookbook
3. im 1696 erschienenen „Koch-Puech“ (vgl. Maier-Bruck 1993), welches sich im Bestand der Wienbibliothek im Rathaus befindet
4. Austrian cuisine
5. 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.
6. Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. p. 127. ISBN 963-13-3600-X. OCLC 32227400.
7. Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. p. 128. ISBN 963-13-3600-X. OCLC 32227400.
8.  Wiener-apfelstrudel
9. traditional Viennese Apfelstrudel
10. Strudel Dough, Pastry chef central
11. Real Homemade Strudel Dough

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