Apple Strudel

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Austrian Cuisine Apple strudel is said to be a famous Viennese dish. When the Turks occupied Hungary, they introduced strudel-like pastries to Hungarians. Thanks to the high percentage of gluten in the Hungarian wheat flour, strudel became quite popular in Hungary. From there the strudel found its way into the Viennese cuisine and later on conquered the whole Austrian-Hungarian monarchy. From 1800 onwards, many types of strudels were created, such as apple strudel, almond strudel, semolina strudel, rice strudel, and more. Each variation of an apple strudel, or a strudel in general, can be served as a main dish or a dessert. Whether it is eaten warm or cold, it always has a delicious taste! Generally, it can be said that for the Austrian apple strudel it is important to choose green or tartish apples that are firm and not overripe. If the apples are too sour, just add some more sugar. The dough should be soft and smooth when it comes to stretching it. In former years, there was the saying that a woman is not mature until she is able to make a strudel dough thin enough to read a ne

Cuisine: Austria · categories: Austrian recipes; Baking recipes; Difficult recipes; Recipes; Recipes for dessert; Recipes for pastries; Recipes using apple; Recipes using bread crumb; Recipes using butter; Recipes using ground cinnamon; Recipes using wheat flour; Recipes with images; Recipes with metric units

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