Apple strudel – an “undressed” Viennese delicacy

Where does apple strudel come from? What ingredients does it need and how can it be prepared? Where can you watch apple strudel being baked in Vienna? Where is the best apple strudel in Vienna?

This fruity delicacy originates from the Orient. The history of the strudel, which is related to the Turkish dish “baklava” , makes for fascinating reading. The Orient, or more precisely the Arab world, is believed to be the “cradle ” of this dish and its many variations, which has long since become a familiar dish in many European countries.

In the middle of the 15th century , the Ottomans conquered Byzantium (Constantinople) and it was during this era that the “strudel” and the pastry shell filled with apples and raisins are said to have found their way to Europe. Like baklava, it was ideal as a snack on the march, as the strudel could be kept for a long time.

Popular desserts in the House of Habsburg

The Viennese , and in particular famous representatives of the House of Habsburg , loved a variety of desserts, including apple strudel . We know from records that Empress Maria Theresa, who liked to eat well and sometimes a lot, regularly indulged in this meal. One of Emperor Franz Joseph ‘s favorite desserts was Gugelhupf , which he was often served for breakfast by Katharina Schratt during his secret visits .

The oldest surviving recipe from 1696 has been preserved in Vienna and is now kept in the Vienna City Library. It has developed into the Austrian national dish . Every household has its own personal apple strudel recipe and it still tastes best when made by grandma. The recipe is passed down through the generations and often remains a secret.

Apple strudel: Preparation

There are different ways to prepare it. The most common is strudel dough , but puff pastry, curd dough (quark) and yeast dough (yeast) can also be used. Strudel dough is also referred to as “stretched ” strudel, as it is traditionally stretched by hand into a large dough.

It is important to use tart apples (strudel) for the filling . The apples are what make the strudel anyway. Raisins, breadcrumbs roasted in butter, cinnamon and granulated sugar are also essential. Apple strudel is best eaten warm . It is also often served with vanilla sauce and whipped cream. However, the classic version is simply sprinkled with powdered sugar. You can also refine the filling with rum, chopped walnuts or almonds and grated lemon zest.

It is interesting to note that the name “strudel” has also become established in English usage . German terms are rarely used in English, the reverse is usually the case.

Time Travel Tip: There is a daily apple strudel show at the Gerstner K. u. K. Hofzuckerbäcker at Schönbrunn Palace . You will experience how the original Viennese apple strudel is prepared. It starts with the wafer-thin dough, through which you can read the newspaper. Then it is filled, baked and, of course, you get a piece to taste as a reward. If you don’t want to go all the way to Schönbrunn, you can also taste it at Café Hofburg or Café Mozart (but without the show).

More info: Gerstner K. u. K. Hofzuckerbäcker Show

Café Bräunerhof is located right next to Time Travel in Stallburggasse and also offers a very good apple strudel. Ideally, you should combine it with a Wiener Melange, the typical coffee specialty (comparable to a cappuccino)

Image sources: https://commons.wikimedia.org/wiki/File:Wiener_Apfelstrudel.jpg?uselang=de