Apple strudel – a taste of real Austria
Content
Apple strudel (photo) is such a popular dessert in Austria that until recently a bride was judged by her ability to make it. Its secret is the thinnest, almost translucent "stretched" dough. Vienna tour guides tell tourists a legend about how the personal chef of one of Austria's rulers stretched the dough so thin that letters could even be read through it.
The recipe for this masterpiece is known in dozens of variations. Apple strudel is a classic, a true Austrian dessert, in many people's minds inextricably linked with the city of Vienna. But strudel can be made not only with fruit fillings, but also with meat, fish, and vegetables.
The main highlight of the delicacy
The subtlety of this pie lies in the dough. Chefs compare the art of making strudel to the art of waltzing: everything is so smooth and graceful, but it's impossible to master right away; it requires experience and skill. It's worth giving credit to Austrian cooks – they do it superbly!
The strudel dough is kneaded very thoroughly. Then it is rolled out on a board covered with a floured cloth. Traditionally, Austrian housewives use linen or cotton cloth. In many Austrian families, the cloth used for rolling out the dough is stored for years and washed separately from other items.
Pages of history
The origins of this pie are unclear, but it's certain that the apple strudel (photo) wasn't invented by the Austrians. Its roots are found in the East—in Byzantium, then the Ottoman Empire—and can be traced back to the Turkish dish called baklava. It's believed that the Turks were the first to prepare rolls from the thinnest dough.
The recipe for this dessert was then adopted by the Hungarians, who, after the Ottoman Empire, embraced Eastern flavors. Hungarians now even have a dish called retes, which is very reminiscent of the Viennese dessert. In Austria, apple strudel became popular during the Habsburg dynasty. The first strudel recipe was found in a handwritten cookbook from 1696 and is kept in the archives of the Vienna City Library.
As mentioned, strudel isn't just a sweet treat. Austrian villagers often serve not only apple strudel (photo), but also rolls with mushrooms and potatoes, cheese and cabbage, or meat. It's a filling meal that can feed the whole family.
Today, similar pie recipes can be found in countries neighboring Austria—in Moldova (vertuta with cheese filling) and Greece (butsaga with feta cheese). Thanks to the wide variety of fillings, this pie is very popular throughout Europe.
The secrets to making apple strudel
To prepare this masterpiece correctly, you need to take several points into account:
- The traditional Austrian recipe calls for high-gluten flour, which will make the dough more elastic. If you don't have high-gluten flour, use regular all-purpose flour; this will require slightly less water.
- Rolled dough dries quickly, so after you knead it and let it rest, you need to prepare your workspace - lay out a clean tablecloth or towel (depending on the size of the strudel) and secure it so that it does not slip.
- The classic recipe says that it is better to make strudel from sweet and sour apple varieties..
Let's start cooking
Making apple strudel isn't easy, but it's worth the effort! Once you try it, you'll make it again and again, delighting your whole family with its aroma and rich flavor, which is based on the tenderness of the thin, crisp dough, the delightful aroma of almonds, the spice of cinnamon, and the pleasant tartness of apples.
So, we will need:
for the test:
- 250 grams of premium flour;
- Half a cup of warm water;
- 1 egg;
- A pinch of salt;
- A tablespoon of butter.
for the filling:
- 3 large apples;
- 1 teaspoon cinnamon;
- 100 grams of butter;
- 70 grams of almonds (chopped);
- 170 grams of raisins;
- Lemon juice;
- 2 tablespoons powdered sugar;
- 100 grams of breadcrumbs;
- 125 grams of sour cream;
- 100 grams of sugar.
Cooking steps
- Mix the sifted flour, egg, water, salt, and butter together and knead into a firm dough. Form it into a ball, grease it with butter, and set it under a bowl to rest.
- Now, as the recipe says, we can prepare the filling. Peel the sweet and sour apples, cut them into cubes, and sprinkle with lemon juice.
- Soak the raisins in water.
- Fry the breadcrumbs in butter until golden brown.
- Add nuts, cinnamon, raisins, sugar, apples, and almonds to the breadcrumbs. Mix everything well.
- Now, as the recipe suggests, it's time to make the dough. Lay a towel or piece of cloth on the table and dust it with flour. Begin rolling the dough outward, starting from the center. It will take some effort to get the dough thin and smooth.
- Grease the rolled out dough with butter (the recipe allows you to grease it with vegetable oil) and put in the filling.
- Spread the filling evenly over the dough, leaving about 10 cm from the edge. Alternatively, you can spread the filling on one side of the sheet and form a neat mound. This way, the filling will be wrapped in several layers of dough.
- Using a cloth, roll the dough into a tight roll. Seal the ends tightly to prevent the filling from leaking out.
- Grease the almost finished dessert with butter and place it on a baking sheet lined with baking paper.
- Place the roll in the oven, preheated to 190 degrees, for 30-40 minutes.
- When our masterpiece turns golden brown, turn off the oven and let it simmer for 5 minutes.
- We take the pie out of the oven, grease it again with butter and leave it to cool.
The finished apple strudel (photo) can be cut into portions, sprinkled with powdered sugar, or garnished with whipped cream.
Now is the perfect time to brew some strong tea, invite the family to the table, and enjoy this exquisite masterpiece from faraway Austria together! Enjoy!
