Apple strudel

Apple strudel is a widespread whirlpool type. For the preparation are mainly so-called strudel, but also puff pastry, quark dough ( Austrian Topfenteig ) and dough ( Austrian yeast dough ) used. A prepared from strudel Apple strudel is, especially when the dough was pulled manually to a dough sheet, Fully Coated apple strudel called. This variant is in Austria and other parts of the former imperial Danube monarchy a traditional pastry and a national dish.

Description

The abundance of apple strudel usually consists of ( freed of core and shell ) foliated sliced ​​sweet and sour apples, dark raisins and roasted in butter breadcrumbs, flavored with ground cinnamon and granulated sugar.

Apple strudel is served fresh hot and crispy, cold or subsequently warmed. Often it is applied partly with a dusting of icing sugar. Occasionally, the apple strudel served with vanilla sauce or vanilla ice cream or whipped cream (whipped cream ), which does not correspond to the traditional in Austria garnishing.

Variants with additions of slivered almonds, chopped walnuts, with swollen spirits raisins, grated lemon peel, marinated in lemon juice apples, sour cream, or in addition to a sweet cream - egg mixture.

History

Probably the origin of the strudel dough is in Arabia, from where he was taken to Egypt, Palestine and Syria to Turkey. From there, the recipe came after the conquest of Constantinople in 1453, possibly from the Turkish baklava or a filled flatbread evolved over the Balkans to Vienna. The food served as marching rations, as it was long lasting. At the time of the Danube Monarchy of apple strudel came (Hungarian: Almás Rétes ) from Hungary to Vienna. During the Turkish sieges in the 16th and 17th century, the Hungarians learned the preparation of ultra-thin, drawn by hand dough. In 1696, the apple strudel was first mentioned in writing.

Others

Suitable sour apple varieties in Austria are identified at weekly markets as " Strudler ".

The Austrians Roman Huemer managed 1991 in 1 minute 53 seconds in front of cameras to take off a piece of dough from strudel to 3 m² and thus to wrap a 252 -centimeter-long apple strudel.

If, when the action no progress is occurring and not an end in sight, the phrase is in Austria " the runs like a strudel " usual and if someone is struggling particularly tough and tedious, then " he whirls away ."