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?
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 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. The apple strudel is best served 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 andgrated lemon zest. It is interesting to note that the name “strudel” has also become established in English . German terms are rarely used in English, the reverse is usually the case. Time Travel Tip: There is a daily apple strudel show in the Café Residenz at Schönbrunn Palace . You can see how the original Viennese apple strudel 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 drive to Schönbrunn, you can also try it at Café Hofburg or Café Mozart (but without show More info: Original Viennese apple strudel – Café Residenz (cafe-residenz.at) 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 Viennese Melange, the typical coffee specialty (comparable to a cappuccino) Image source: https://commons.wikimedia.org/wiki/File:Wiener_Apfelstrudel.jpg?uselang=de
