Editing Apple strudel

{{short description|Traditional Austrian pastry}}
{{Infobox food
| name             = Apple strudel
| image            = Strudel.jpg
| image_size       = 250px
| caption          = 
| alternate_name   = 
| country          = [[Austria]]
| region           = [[Vienna]]
| creator          = 
| course           = 
| type             = [[Pastry]]
| served           = 
| main_ingredient  = [[Flour]], [[oil]] or [[butter]], [[apple]]s
| variations       = 
| calories         = 
| other            = 
}}

'''Apple strudel''' ({{langx|de|Apfelstrudel}}; {{langx|cs|štrúdl}}; [[Yiddish]]: שטרודל) is a traditional Viennese [[strudel]], a popular pastry in [[Austria]], [[Switzerland]], [[Bavaria]], the [[Czech Republic]], [[Slovakia]], [[Northern Italy]], [[Slovenia]], [[Croatia]], [[Bosnia-Herzegovina]] and other countries in Europe that once belonged to the [[Austro-Hungarian Empire]] (1867–1918).

==Name==
''Strudel'', a [[German language|German]] word, derives from the [[Middle High German]] word for "[[swirl (disambiguation)|swirl]]", "[[whirlpool]]" or "[[eddy (fluid dynamics)|eddy]]".<ref>Oxford English Dictionary, second edition. 1989.</ref>

The [[apple]] strudel variant is called ''strudel di mele'' in [[Italian language|Italian]], ''strudel jabłkowy'' in [[Polish language|Polish]], ''jablečný štrúdl'' in [[Czech language|Czech]], ''strudel cu mere'' in [[Romanian language|Romanian]], ''jabolčni zavitek'' in [[Slovenian language|Slovenian]], ''štrudla od jabuka'' or ''savijača s jabukama'' in [[Croatian language|Croatian]],''almásrétes'' in [[Hungarian language|Hungarian]],<ref name="meyers">June Meyers Authentic Hungarian Heirloom Recipes Cookbook</ref> ''strudel da mëiles'' in [[Ladin language|Ladin]] and ''Apfelstrudel'' in German.<ref name="meyers" />

==History==
The oldest known strudel recipe is from 1697, a handwritten recipe housed at the [[Wienbibliothek im Rathaus]].<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 im 1696 erschienenen „Koch-Puech“ (vgl. Maier-Bruck 1993), welches sich im Bestand der Wienbibliothek im Rathaus befindet]{{dead link|date=October 2016 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>

Whether as a sweet or savory layered [[pastry]] with a filling inside, the strudel gained popularity in the 18th century through the [[House of Habsburg|Habsburg Empire]] (1278–1780). [[Austrian cuisine]] was formed and influenced by the cuisines of many different peoples during the centuries of the Austrian Habsburg Empire's expansion.<ref>[http://www.colonialvoyage.com/ricette/eng/austria/index.html Austrian cuisine]</ref> Strudel is related to the [[Ottoman Empire]]'s pastry [[baklava]], which came to Austria from Turkish via Hungarian cuisine.<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 Über die Türken kam der Strudel dann nach Ungarn. Über Ungarn kam dann der Strudel nach Wien und eroberte von hier aus schließlich die ganze Welt.]{{dead link|date=October 2016 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>

Strudel is most often associated with the [[Austrian cuisine]] but is also a traditional pastry in the whole area formerly belonging to the [[Austria-Hungary|Austro-Hungarian empire]]. In these countries, apple strudel is the most widely known strudel.<ref name="Gundel 1992 127">{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |isbn=963-13-3600-X |oclc=32227400 |page=127}}</ref><ref name="gundel">{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |isbn=963-13-3600-X |oclc=32227400 |page=128}}</ref> Apple strudel is considered to be the [[national dish]] of Austria along with [[Wiener Schnitzel]] and [[Tafelspitz]].{{citation needed|date=November 2014}}

Strudel (in Yiddish, שטרודל, pron. ''shtrudl'') is also associated with [[Ashkenazi Jewish cuisine]], particularly of German, Swiss, and Austrian Ashkenazi Jews. Apple and raisin filling is popular among Jews.<ref>{{cite web |last1=Rappoport |first1=Chaya |title=Classic Apple Strudel Recipe |url=https://www.myjewishlearning.com/the-nosher/classic-apple-strudel-recipe/ |website=My Jewish Learning |date=11 December 2018 |publisher=70/Faces Media |access-date=18 July 2021}}</ref>

[[German Brazilians|German]] and [[Austrian Brazilians|Austrian]] immigrants in the 19th century took the dish to [[South Region, Brazil|southern Brazil]], where it can be found in most bakeries. It usually keeps its original German name, ''Apfelstrudel'', but - less often - is translated to "''Strudel de Maçã''" (Apple Strudel) or "''Folheado de Maçã''" (Apple [[Puff pastry|Puff]]).<ref>{{Cite web |title=Apfelstrudel |url=https://www.visiteobrasil.com.br/sul/santa-catarina/culinaria/conheca/apfelstrudel |access-date=2022-05-17 |website=Visite o Brasil}}</ref>

==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}}

==Serving==
[[File:2015 0731 Apfelstrudel Vanillesoße Edelweisshütte Sölden.jpg|thumb|Apple strudel, served with vanilla sauce, in [[Tirol, Austria]]]]
Toppings of vanilla [[ice cream]], [[whipped cream]], [[custard]], or [[vanilla]] sauce are popular in many countries. Apple strudel can be accompanied by tea, coffee<ref name="meyers" /> or even [[Champagne (wine)|champagne]], and is one of the most common treats at [[Viennese café]]s.<ref name="vienna.cc">[http://www.vienna.cc/e/ekaffeee.htm Food and drinks in Viennese coffeehouse]</ref>

==See also==
{{Portal|Food}}
{{div col|colwidth=30em}}
* [[Apple pie]]
* [[Apple Turnover]]
* [[Strudel]]
* [[Milk-cream strudel]] (Millirahmstrudel)
* [[List of apple dishes]]
* [[List of pastries]]
{{div col end}}

==References==
{{Reflist|30em}}

{{Jewish baked goods}}
{{Pastries}}
{{Israeli cuisine}}
{{Apples}}

{{DEFAULTSORT:Apple Strudel}}
[[Category:Austrian pastries]]
[[Category:Austrian confectionery]]
[[Category:Jewish baked goods]]
[[Category:Jewish desserts]]
[[Category:Croatian confectionery]]
[[Category:Czech pastries]]
[[Category:Bavarian cuisine]]
[[Category:Hungarian desserts]]
[[Category:Italian cuisine]]
[[Category:Israeli cuisine]]
[[Category:Croatian desserts]]
[[Category:Slovenian cuisine]]
[[Category:Ashkenazi Jewish cuisine]]
[[Category:Apple dishes|Strudel]]