Where does the apple strudel come from? What ingredients does it need and how can it be prepared? Where can you watch apple strudel baking in Vienna? Where can you find the best apple strudel in Vienna?
The fruity delicacy originates from the Orient . The history of the strudel, which is related to the Turkish dish “Baklava” , makes exciting reading. In the Orient, more precisely in the Arab region, one assumes today the “cradle” of this food in its many variations, which has long since become native to many European countries.
In the middle of the 15th century the Ottomans conquered Byzantium (Constantinople) and in this era the “strudel” and thereby also the pastry shell filled with apples and raisins is said to have found its way to Europe. Like baklava, it was ideal as a marching ration because the strudel had a long shelf life.
The Viennese and especially famous representatives of the House of Habsburg loved the variety of desserts to which the apple strudel belonged. 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 .
In Vienna, the oldest surviving recipe dates back to 1696 and is now in the Vienna City Library. It has become the Austrian national dish . Every household has its personal apple strudel recipe and it still tastes best from grandma. The recipe is passed down through generations and often remains a secret.
There are different ways of preparation. 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 “drawn out” strudel, as it is traditionally drawn out manually into a large dough.
For the filling it is important to use tart apples (strudler) . The apples are anyway the be-all and end-all that make the strudel. Raisins, breadcrumbs toasted in butter, cinnamon and granulated sugar must not be missing. It is best to eat the apple strudel served warm . It is often found with vanilla sauce and whipped cream . But the classic version is only sprinkled with powdered sugar . You can also like to refine the filling with rum, chopped walnuts or almonds and grated lemon zest.
It is interesting that the name “strudel” has also become established in English usage . German terms are rarely adopted in English, mostly the reverse is the case.
Time Travel Tip:
In the Café Residenz of Schönbrunn Palace there is a daily apple strudel show . You will experience how the original Viennese apple st rudel is prepared. This begins with the paper-thin dough, through which you can read the newspaper. Then it is filled, baked and as a reward, of course, you get a piece to taste. If you don’t want to go to Schönbrunn, you can also taste it at Café Hofburg or Café Mozart (but without the
Café Bräunerhof is located right next to Time Travel in Stallburggasse and also offers a very good apple strudel. Ideally, combine it with a Viennese Melange, the typical coffee speciality (comparable to a cappuccino)