Strudel

A strudel is a pastry made ​​of a filled and baked or boiled rolling pin. It originated in the area of the Habsburg Empire and later catchment found in the respective subsequent national cuisines ( Austrian cuisine ) and is now widely used internationally. The oldest known recipe is from a titled as a cook Puech manuscript from 1696, which is now in the Vienna City Library.

For the pastry quark dough ( Austrian Topfenteig ) or potato ( Austrian Erdäpfelteig ) are depending on the recipe strudel, but also puff dough ( Austrian yeast dough ) used.

Strudel

Strudel is made ​​of fine wheat flour (with black pudding strudel made ​​from potato flour ), water and liquefied edible fat or oil. Intensive mechanical machining ( milling and hitting ) and a longer rest period before processing allow the extreme rolling or pulling out of the dough, which is so thin, in the ideal case, that it is translucent in unbaked condition and yet does not tear.

For hand -off, there are various techniques. So you can roll out the dough thin first and then on the back of the hand in accordance style pizza maker turns off. Then you put the dough on a floured kitchen towel (which in Austria and southern Germany and " strudel cloth " is ), top it with the filling and wrapped it together with the kitchen towel.

In the large-scale production and in the production of Fertigteigblättern the dough is rolled out very thin machine.

Regardless of whether the dough was rolled out or pulled out by hand, it is made ​​strudel Fully Coated ... called swirl, for example, Fully Coated Fully Coated apple strudel or cherry strudel.

Etymology

The origin of the word strudel is etymologically undulate in and saw swirls - originally were vortex helical coiled pastries. In the 16th century strudel were prepared from ten to twelve layers of dough and sprinkled with powdered sugar after baking. At the end of the 16th century began confectioners to fill pie with various fruits or plug ( Quark ). In the 18th century a great change took place in the vortex of Baking: The dough was rolled out very thin on a table, pulled, stuffed and then rolled up with a cloth.

Strudel variations

There are countless variations strudel with sour - spicy or sweet abundance, such as apple strudel, cream strudel, poppy seeds, nut strudel, strudel, cabbage strudel or black pudding strudel. In the Swabian kitchen there is a meat strudel.

Quark dough ( Austrian Topfenteig )

The quark dough occasionally used consists of equal parts by weight of flour, lard and cheese. It is characterized by its ease of extensibility without gluing. However, it can not be pulled out as thin as strudel.

Potato ( Austrian Erdäpfelteig )

This is made from baked or steamed potatoes with the addition of flour, lard and salt. It is used more for strudel with sour - spicy filling.

Cooked strudel

In Austria as boiled strudel called ( by boiling), it usually involves a traditional semolina strudel. Also known are the Silesian milk strudel or the Slovenian dumplings.