Apfelstrudel
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Apfelstrudel ("Apple strudel") is a traditional pastry of Austria and a popular dish in many countries that once belonged to the Austro-Hungarian empire. It is the most widely known kind of strudel.
Apfelstrudel consists of an oblong strudel pastry jacket with a filling of chopped apples, sugar, cinnamon, raisins and bread crumbs. Rum is sometimes used to add flavour. Other ingredients include pine nuts, walnuts, or slivered almonds. The art of preparation is in making the pastry very thin and elastic; it is said that a single layer should be so thin that one could read a newspaper through it.
The filled Apfelstrudel is baked in an oven and traditionally is served warm, usually sprinkled with powdered sugar. Toppings of vanilla ice cream, whipped cream or vanilla sauce are also popular in other countries (although the latter is strongly opposed by the Viennese).
A juicy Apfelstrudel should be baked with good cooking apples that are tart, crisp, and aromatic.
[edit] See also
[edit] External links
- Apple Strudel Recipe step by step instructions with many pictures by Austrian chef Bernhard
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