Strudel, a German word, derives from the Middle High German word for “swirl”, “whirlpool” or “eddy”. The oldest known strudel recipe is from 1697, a handwritten recipe cherry pierogi recipe at the Wienbibliothek im Rathaus. Austrian cuisine was formed and influenced by the cuisines of many different peoples during the many centuries of the Austrian Habsburg Empire’s expansion. Strudel is most often associated with the Austrian cuisine, but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire.
In these countries, apple strudel is the most widely known kind of strudel. Ashkenazi Jewish cuisine, particularly of German, Swiss, and Austrian Ashkenazi Jews. Apple and raisin filling is popular among Jews. German and Austrian immigrants in the 19th century took the dish to southern Brazil, where it can be found in most bakeries. Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. Apple strudel dough is a thin, elastic dough, consisting of many thin layers and known as “Blätterteig”, the traditional preparation of which is a difficult process.
The dough is kneaded by flogging, often against a tabletop. Dough that appears thick or lumpy after flogging is generally discarded and a new batch is started. 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 powdered sugar.
