Editing Apple strudel (section)

==Pastry==
[[Image:Retes.jpg|thumb|220px|Home made old-fashioned apple strudel in the oven, rolled up and filled with apple filling]]
Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside.<ref>[http://www.df.lth.se/~thanisa/cgi-bin/wrapper.cgi?rec.food.recipes/ovolacto/apple-strudel Recipe: Apple Strudel]  {{webarchive|url=https://web.archive.org/web/20080608030627/http://www.df.lth.se/~thanisa/cgi-bin/wrapper.cgi?rec.food.recipes%2Fovolacto%2Fapple-strudel |date=June 8, 2008 }}</ref> The filling is made of grated [[cooking apples]] (usually of a tart, crisp and aromatic variety, such as Winesap apples<ref name="gundel" />) [[sugar]], [[cinnamon]],<ref>[http://www.gutekueche.at/rezepte/852/wiener-apfelstrudel.html Wiener-apfelstrudel]</ref><ref>[http://thepassionatecook.typepad.com/thepassionatecook/2004/06/notso_tradition.html traditional Viennese Apfelstrudel]</ref> and [[bread crumbs]].{{Cn|date=December 2024}}

Strudel uses an unleavened [[dough]]. The basic dough consists of [[flour]], [[oil]] (or [[butter]]), and salt, although as a household recipe, many variations exist.{{Cn|date=December 2024}}

Apple strudel dough is a thin, elastic dough,<ref name="pastrychef">[http://www.pastrychef.com/Strudel-Dough_ep_75.html Strudel Dough, Pastry chef central]</ref> consisting of many thin layers and known as "Blätterteig," the traditional preparation of which is a difficult process. The dough is [[Kneading|kneaded]] by flogging, often against a tabletop. Dough that appears thick or lumpy after flogging is generally discarded, and a new batch is started. After kneading, the dough is rested, then rolled out on a wide surface,<ref name="Real Homemade Strudel Dough">[http://www.gatewayno.com/cuisine/recipes/desserts/strudel.html Real Homemade Strudel Dough]</ref> and stretched until the dough reaches a thickness similar to [[phyllo]]. Bakers claim that a single layer should be so thin that a newspaper can be read by peering through it.<ref name="meyers"/><ref>[http://www.wstlb.at/cgi-ma09/embed-wo.pl?lang=-de&l=6&doc=http://www.wstlb.at/ausstellungen/2007/kochbuch/rezepte/mehl/strudel/uebersicht-de.htm der Teig muss so dünn sein, dass die Köchin einen darunter liegenden Liebesbrief lesen kann oder der Wirt die Zeitung]{{dead link|date=October 2016|bot=InternetArchiveBot|fix-attempted=yes}}</ref>  The dough is also stretched carefully to make it large enough to cover the kneading table.{{Cn|date=December 2024}}

The filling is arranged in a line on a comparatively small section of dough, after which the dough is folded over the filling, and the remaining dough is wrapped around until all the dough has been used. The strudel is then oven-baked and served warm. Apple strudel is traditionally served in slices, sprinkled with [[White sugar|powdered sugar]].<ref name="Gundel 1992 127"/>

In traditional Viennese strudel, the filling is spread over 3/4 of the dough, and then the strudel is rolled, incorporating the dough through the filling and making a swirl pattern when the strudel is cut across. Perhaps this is the origin of the name, which means whorl or whirlpool.{{Cn|date=December 2024}}