Main Dessert Austria – Apple Strudel

Apple Studel is not only the most popular Austrian dessert, but also the most famous dish of Austria beyond. On recognition with him in the Austrian cuisine, only the Vienna Schnitzel can compete. Strudelli in Austria is much more diverse than it may seem at first glance, they have many options for fillings and execution.

The word "strudel" is German, and denotes the literally "funnel" or something that worst. The name fully reveals the recipe for cooking, which you can find at the end of the article. The most important point in cooking is really in wrapping the stuffing in a big roll.

In the meantime, we will tell than strudel differs from such dishes of other cuisines, and where in Austria, you can see the process of cooking in Austria, learn how to cook it correctly and try all possible variations. It is a pity that this product quickly cries, and bring it as a gift from Austria will not work.

Going to shops in our country, you can find many baking under this Austrian name, it is associated with marketing, as the product with the name "strudel" looks more attractive than baking with the name "Puff" or "Pie".

We’ll figure it out than the real strudel is different from simple baking. The first important feature is that this dessert is served hot. If you have a cold strudel during your travel around Austria, you can immediately require a replacement, as it is believed that only hot you can fully enjoy his taste.

The second important element is the fused butter, which is used at all stages of preparation. They are lubricated by the dough so that the layers do not stick out, and they also smear strudel from above before sending it in the oven.

Creamy butter shakes are applied by a special tassel. It is the oil that bets the finished dessert a golden shade, one can say, forms its appearance.

Puff pastry is popular in many cuisines, for example, the same principle is used in the famous Turkish pahlaw. The difference in stuffing, which in Pakhlava consists of nuts. Stuffing is a third important aspect in Shatidel, which distinguishes it from such dishes of other kitchens in the world.

Filling consists most often, from apple, pears or cherry. In addition to these three most popular options, strudel with cottage cheese, strawberry, raspberry or raisins are often served on tables in Austria.

Stuffing always consists of sufficiently large pieces of fruit or solid berries, the use of strongly crushed pieces or jam is not allowed. Of course, the last rule does not apply to any cottage cheese, nor to Iisum. In filling, be sure to add cinnamon and almonds that give the dish his unique taste.

From the point of view of technology, strudel is different. Or most of the filling is in the center, and the dough forms a multi-layer crust around it (an example in the photo above), or the filling is evenly distributed between the layers. Both options are equivalent, none of them is considered correct or incorrect.

Look at the process of making a traditional strit and try this dish that has just been taken out of the oven, you can during an excursion to Schönbrunn.

While visiting the summer imperial palace, Schönbrunn is held a special mini-tour, during which you will show you the cooking process and give it to participate in it. At the end, tourists are offered to try the real Austrian dessert. We recommend to see, it’s great entertainment.

Apple strudel is the most popular Austrian dessert, the rest of the options are less common. Therefore, we publish it with his recipe:

Step 1. Need to prepare baked oil. Just warm the butter in a pan so that it melted, and leave it for a while, it will get down to room temperature.

Step 2. Take the freezing dough (in the test for the strit, there is nothing special, you can buy ready or prepare from flour, yolk and vegetable oil), and roll it. A feature of this process is the need to make dough as thinner in the center. Do not pay attention to the edges; they can simply cut them.

Step 3. You need to cook the filling. Take about a kilogram of apples, cut into small pieces, thick 4 to 5 millimeters thick. If apples are not sweet, add sugar. In any case, add cinnamon and pushed almonds.

Main Dessert Austria - Apple Strudel

Step 4. You need to lubricate the dough with the creamy butter. This is necessary so that the puff pastry remains such and has not turned into a monolith. Apply oil with a thin layer on the dough.

Step 5. If you want to get strudel, whose stuff is distributed evenly between the dough layers, then apply filling on the dough evenly over the entire surface. If you want to get a lot of stuffing in the center, then apply filling on one of the edges long, but narrow strip.

Step 6. Wrap a strudel in a long "sausage", on the edges, close, and cover on top of foam oil.

Step 7. Put in the oven and wait until syrup begins from it. Pull out and cut it into a few pieces. Can sprinkle with sugar powder. Serve hot.

Come to Austria and do not try apple strudel with you most likely fail. This Austrian dessert is served for lunch and for dinner, you do not miss it.

Important advice

– in the cafe and restaurants of Vienna, the portion of the strzdel costs from 3 to 7 euros, depends on the size of the portion and the level of the institution. You can buy strudel cheaper in supermarket cooking, we told about it in the article "Prices for products in Austria stores";

– About the rest of the famous and delicious desserts of Austrian cuisine, read our article "10 best sweets and desserts of Austria".

Pleasant impressions from Austrian cuisine, and read our useful articles about this country (Links below).

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