The Sweet Strudel: A German-Austrian Culinary Delight

Strudel is a type of layered pastry with a filling that is usually sweet but can also be savoury. The pastry is elastic and paper-thin, and is filled with ingredients such as fruit, meat or vegetables. The oldest known strudel recipe is Austrian, dating back to 1696, but strudel is also part of German cuisine and is common in other Central European cuisines. So, is strudel German or Austrian?

Strudel's origins

Strudel, a type of sweet or savoury layered pastry with a filling, is most associated with Austrian cuisine. However, it is also a traditional pastry in the area formerly belonging to the Austro-Hungarian Empire.

The oldest strudel recipes, a Millirahmstrudel (milk-cream strudel) and a turnip strudel, date back to 1696. They are recorded in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek) in Vienna.

The pastry probably descends from similar pastries such as börek and baklava, which came to Austria from Turkey via Hungary. The Turks introduced baklava to Austria in 1453, and gradually strudels with different fillings were created.

Strudel gained popularity in the 18th century throughout the Habsburg Empire. In these countries, apple strudel is the most widely known. It is considered the national dish of Austria, and is the official state pastry of Texas. The Viennese made this dish famous with their delicate, thin layers of dough and sweet, tart apple filling.

German and Austrian immigrants in the 19th century took the dish to southern Brazil, where it can be found in most bakeries. It usually keeps its original German name, Apfelstrudel, but is sometimes called "Strudel de Maçã" (Apple Strudel) or "Folheado de Maçã" (Apple Puff).

German vs Austrian strudel

Strudel is a type of layered pastry with a filling that is usually sweet but may also be savoury. The pastry is elastic and made from flour with a high gluten content, water, oil, and salt. The dough is rolled out and stretched very thinly by hand, and then filled and rolled up with the help of a tea towel before being baked in the oven.

The oldest strudel recipes, a milk-cream strudel and a turnip strudel, date back to 1696 and are from a handwritten cookbook in Vienna. The pastry is likely descended from similar pastries such as börek and baklava, which came to Austria from Turkey via Hungary.

Strudel is part of Austrian and German cuisine but is also common in other Central European cuisines. It became popular in the 18th century throughout the Habsburg Empire. The word 'strudel' is German for 'whirlpool' or 'eddy', which the rolled version of the pastry resembles.

While strudel is commonly associated with Austrian cuisine, it is also a traditional pastry in the area formerly belonging to the Austro-Hungarian Empire, including countries such as Switzerland, the Czech Republic, and Northern Italy. In these countries, apple strudel is the most widely known kind of strudel. Apple strudel is considered the national dish of Austria, along with Wiener Schnitzel and Tafelspitz.

German and Austrian immigrants in the 19th century brought strudel to southern Brazil, where it can be found in most bakeries. It usually retains its original German name, Apfelstrudel, but is sometimes translated to 'Strudel de Maçã' (Apple Strudel) or 'Folheado de Maçã' (Apple Puff).

How to make strudel

Strudel is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It is part of Austrian and German cuisine but is also common in other Central European cuisines.

Ingredients:

• Apples: Granny Smith apples work best as they are tart and hold their shape. Golden Delicious and Honey Crisp are good alternatives as they are sweet with a cider taste.
• Raisins: golden raisins are preferable as they have a subtler raisin flavour.
• Lemon juice or vinegar: this helps the dough relax and gives it elasticity, making it easier to stretch without tearing.
• Sugar: opt for light brown sugar for the perfect sweet, cosy flavour.
• Flour: all-purpose flour is used to thicken the apple strudel filling.
• Puff pastry: two thawed puff pastry sheets are key to making this easy apple strudel.
• Salt: a pinch of salt enhances the overall flavour without making the strudel taste salty.
• Egg and milk: brushing an egg wash over the puff pastry before baking ensures a gorgeous golden brown finish.

Method:

• Stir the apples, brown sugar, golden raisins, and flour in a bowl.
• Place each puff pastry on a lightly floured work surface and roll into two rectangles.
• Fill and seal each pastry, then transfer to a baking sheet.
• Brush on the egg wash and cut slits into the top.
• Bake until golden brown.

Apple strudel is best eaten immediately, as it tends to get soggy if left too long.

Tips:

• When working with puff pastry, it’s important to keep it cold.
• Crimp edges tightly to ensure a good seal and minimise leakage in the oven.

Variations:

• You could use regular raisins instead of golden raisins.
• If you prefer things less sweet, you can reduce the sugar and raisins to ½ cup each.
• You can add a splash of dark rum for a richer flavour.
• You can also add in some walnuts and sprinkle in some nutmeg and cinnamon.

There are also savoury strudel options available, incorporating spinach, cabbage, potato, pumpkin, and sauerkraut, and versions containing meat fillings.

Strudel's ingredients

Strudel is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. The pastry is made from flour with a high gluten content, water, oil, and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly.

The oldest strudel recipes are from 1696, and include a Millirahmstrudel (milk-cream strudel) and a turnip strudel. Other sweet strudel types include apple strudel (Apfelstrudel), sour cherry (Weichselstrudel), sweet cherry, nut-filled (Nussstrudel), apricot strudel, plum strudel, poppy seed strudel (Mohnstrudel), rhubarb strudel, and raisin strudel. Savoury strudels include spinach, cabbage, potato, pumpkin, and sauerkraut, and versions containing meat fillings such as the Lungenstrudel or Fleischstrudel.

Apple strudel is made with Granny Smith apples, light brown sugar, golden raisins, flour, puff pastry, salt, egg, and milk. The apples, sugar, raisins, and flour are stirred together in a bowl. The puff pastry is placed on a floured surface and rolled into rectangles. The filling is placed on the pastry, which is then folded over the filling, sealed, transferred to a baking sheet, brushed with egg wash, and cut. The strudel is then baked until golden brown.

Other sweet strudel recipes include caramelised apple and walnut, which uses filo pastry, and is filled with apples, currants, sultanas, allspice, nutmeg, and walnuts. The filo pastry is brushed with butter and sprinkled with sugar. The apple mixture is placed on the pastry and rolled into a log, then brushed with butter and sprinkled with sugar before baking.

For a savoury strudel, cabbage strudel (káposztás rétes) is associated with the cuisine of Hungarian Jews. The cabbage is braised or caramelised with sliced onions and caraway seeds, sometimes with added sugar and chopped walnuts.

Strudel's popularity

Strudel is a type of pastry with a filling that is usually sweet, but savoury fillings are also common. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The pastry is very elastic and is rolled out and stretched by hand very thinly.

The pastry gained popularity in the 18th century throughout the Habsburg Empire (1278-1780). It is most often associated with Austrian cuisine, but is also a traditional pastry in the area formerly belonging to the Austro-Hungarian Empire. In these countries, apple strudel is the most widely known kind of strudel. It is considered to be the national dish of Austria, along with Wiener Schnitzel and Tafelspitz, and is the official state pastry of Texas.

The oldest strudel recipes are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus in Vienna. The pastry is probably descended from similar pastries such as börek and baklava, which was introduced to Austria from Turkey via Hungary in 1453.

From 1800 onwards, many types of strudels were created, including apple strudel, almond strudel, semolina strudel, rice strudel, grape strudel, cherry strudel, apricot strudel, cinnamon strudel, and more.

Strudel is also associated with Ashkenazi Jewish cuisine, particularly of German, Swiss, and Austrian Ashkenazi Jews. Apple and raisin filling is popular among Jews, but cabbage has historically been used as well. In Hebrew colloquial speech, the symbol '@' is called "shtrudel", a German loan word for the pastry.

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