Let’s start with a bit of history about this pastry.
Apple Strudel or Apfelstrudel, is a famous Viennese strudel, a popular pastry in Austria and in many parts of Europe that once belonged to the Austro Hungarian Empire.
Strudel is related to the Ottoman Empire’s pastry baklava, that came to Austria from Turkey via Hungarian cuisine, Wikipedia docet…….
Apple Strudel is a long strudel pastry jacket with an apple filling.
There are so many different recipe for this extraordinary pastry but the one that our family enjoys the most is the one that I am sharing with you today.
I think the trickiest part of preparing a Strudel is in rolling the dough in an almost see trough sheet. I usually start rolling the dough with the rolling-pin and then I pull it with my knuckle, this picture will show you what I mean.
I have a friend from Austria that told me that the dough is ready when you can read a newspaper trough the dough…..with mine I could see the shape of Lake of Garda on the kitchen cloth underneath…..
After making your dough super thin you just have to add apples and fold sides.
With the help of the kitchen cloth roll the Strudel tight.
Seal it and bake it.
I like to serve my strudel dusted with icing sugar, but feel free to enjoy it with Creme Anglaise, a dollop of whipped cream or a yummy scoop of vanilla ice cream.
Find detail recipe under Dessert Page.
Find detail recipe of Creme Anglaise under Basic Pastry Page
If you like this recipe, don’t forget to leave a comment. I like hearing from my readers.