A Brief History Of The Strudel

The strudel, a masterpiece that weaves together history and flavor is more than a dessert—it's a voyage through time and culture. Originating in the Byzantine Empire, the strudel's story meanders through the Ottoman Empire before finding its now famous form in Austria. This delightful pastry serves as a testament to the evolution of cooking techniques across Europe.

The Origins of the Strudel

The tale of the strudel begins in the 8th century, with its roots traced back to Turkish Baklava. The Ottomans, renowned for their pastries, left their mark on kitchens as they expanded their empire. The term 'strudel' itself derived from language aptly describes the spiral nature of this pastry, meaning 'whirlpool' or 'eddy.'

As it traveled through regions, each culture incorporated its elements into this pastry. However, it was in Austria where it gained fame. The Austrian version gained popularity in the 18th century and became synonymous with Austrian cuisine—a staple in Viennese coffee houses and a symbol of the country’s rich culinary heritage.

The Austrian Strudel

The strudel is characterized by its elastic dough that is stretched until nearly transparent.

The traditional filling options for strudel are apple, sweet cheese or poppy seeds. These fillings are often enhanced with raisins, cinnamon and sugar. The dough is then rolled up to encase the filling in flaky layers before being baked to a golden color.

A Cozy Strudel Recipe

Now, let’s bring a touch of history into your kitchen with a simple yet authentic strudel recipe.

Ingredients:

For the Strudel Dough:

• 300 grams of all purpose flour
• 1 egg
• 120 ml of water
• A pinch of salt
• 30 ml of vegetable oil

For the Apple Filling:

• 4 medium-sized apples, peeled, cored and thinly sliced
• 60 grams of sugar
• Juice from half a lemon (approximately 5 ml)
• A teaspoon (about 5 grams) of cinnamon powder
• Optional: add in about 40 grams of raisins
• Approximately 30 grams of breadcrumbs
• Approximately 30 grams of melted butter

Method

Step 1:

In a bowl, combine the all purpose flour with the egg, warm water, salt and vegetable oil. Knead the mixture until it forms a dough. Cover the dough with a cloth and let it rest for approximately half an hour.

Step 2:

Take another bowl and combine the apples, sugar, lemon juice, cinnamon and raisins.

Step 3:

On a surface lightly dusted with flour, roll out the dough until it becomes a rectangle.

Gently stretch the dough using your hands until it is nearly see-through.

Step 4:

Sprinkle breadcrumbs on one half of the stretched dough (this helps absorb any juice).

Arrange the apple filling over the breadcrumbs. Drizzle half of the melted butter over it.

Carefully roll up the dough, starting from the side with filling to create a log shape.

Step 5:

Preheat your oven to 350°F (180°C). Place the strudel on a baking sheet with its seam facing down. Brush it with remaining butter. Bake for 30-40 minutes until it turns brown. Enjoy!