Lyla Lindsey
Strudel is a type of pastry with a filling that is usually sweet but can also be savoury. The pastry gained popularity in the 18th century through the Habsburg Empire and is now synonymous with Austrian cuisine. The oldest known strudel recipes date back to 1696 and 1697, but the pastry's roots can be traced back to the 8th century in the Byzantine Empire, where it made its way through the Ottoman Empire before finding its famous form in Austria. The term 'strudel' is a German word that means whirlpool or eddy, aptly describing the spiral form of the pastry.
| Characteristics | Values |
|---|---|
| Origin | The strudel originated in the Byzantine Empire and travelled through the Ottoman Empire before reaching Austria |
| Etymology | The term "strudel" comes from the German word "Strudel", meaning whirlpool or eddy |
| History | The oldest strudel recipes date back to 1696 or 1697 |
| Popularity | Strudel gained popularity in the 18th century through the Habsburg Empire |
| Ingredients | Traditional strudel pastry is made with flour, water, oil, and salt, and is elastic and thin |
| Preparation | The dough is kneaded and rested before being rolled out and stretched thinly. The filling is spread on the dough, which is then carefully rolled up and baked |
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What You'll Learn
The origins of Austrian strudel
Strudel is now synonymous with Austrian cuisine, but its roots go back to the 8th century and the Byzantine Empire. The story of the strudel begins with Turkish baklava, which was popularised by the Ottoman Empire as they expanded their territories. The pastry then made its way to Austria via Hungary.
The oldest known strudel recipes date back to 1696 and 1697. The recipes, for a Millirahmstrudel (milk-cream strudel) and a turnip strudel, are housed at the Wienbibliothek im Rathaus in Vienna. The pastry became popular in the 18th century throughout the Habsburg Empire (1278–1780) and is now considered a national dish of Austria, alongside Wiener Schnitzel and Tafelspitz.
The German word 'strudel' means 'swirl', 'whirlpool' or 'eddy', which aptly describes the spiral shape of the pastry. Traditional strudel pastry is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is kneaded vigorously and then rolled out and stretched by hand until it is very thin and elastic. It is said to be so thin that you should be able to read a newspaper through it. The filling is spread on the dough, which is then carefully rolled up with the help of a tea towel before being baked in the oven.
The most well-known strudels are apple strudel (Apfelstrudel in German) and Topfenstrudel (with sweet soft quark cheese), but there are many other varieties, both sweet and savoury. Sweet strudels can be filled with milk-cream, sour cherry, sweet cherry, nuts, apricot, plum, poppy seeds, rhubarb, raisins, or even cheese. Savoury strudels can include spinach, cabbage, potato, pumpkin, sauerkraut, and even meat.
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How Austrian strudel gained popularity
The Austrian strudel gained popularity in the 18th century through the Habsburg Empire (1278–1780). Austrian cuisine was influenced by the cuisines of many different peoples during the Austrian Habsburg Empire's expansion. The oldest known strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus. The pastry is likely descended from similar pastries such as börek and baklava, which came to Austria from Turkey via Hungary. In fact, the term 'strudel' means whirlpool or eddy in German, aptly describing the spiral nature of this pastry.
As the strudel travelled through regions, each culture added its own touch to this pastry. For example, in traditional Viennese strudel, the filling is spread over three-fourths of the dough, and then the strudel is rolled, creating a swirl pattern when cut across. The most well-known strudels are apple strudel (Apfelstrudel in German) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), but there are numerous other types of strudel with various fillings, both sweet and savoury. For instance, sweet fillings include milk-cream strudel, sour cherry strudel, sweet cherry strudel, nut strudel, apricot strudel, plum strudel, and raisin strudel. On the other hand, savoury strudels may incorporate spinach, cabbage, potato, pumpkin, and sauerkraut, and some even contain meat fillings.
Strudel is now considered a symbol of Austria's rich culinary heritage and is especially associated with Austrian, Swiss, and German Ashkenazi Jews. It is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian Empire, including countries like Switzerland, Bavaria, the Czech Republic, Slovakia, Northern Italy, and Slovenia. German and Austrian immigrants in the 19th century brought the dish to southern Brazil, where it can be found in most bakeries, usually retaining its original German name, Apfelstrudel.
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The influence of other cultures on Austrian strudel
Austrian cuisine has been influenced by many different cultures over the centuries, and the Austrian strudel is no exception. The oldest known strudel recipes, a Millirahmstrudel (milk-cream strudel) and a turnip strudel, date back to 1696 and are housed at the Wienbibliothek im Rathaus in Vienna. The pastry is believed to be descended from similar pastries such as börek and baklava from the Ottoman Empire, which came to Austria via Turkish and Hungarian cuisine. In fact, strudel is also the German word for "whirlpool" or "eddy", reflecting the spiral form of the pastry.
Strudel gained popularity in the 18th century through the expansion of the Austrian Habsburg Empire, which encompassed many different cultures and cuisines. During this time, composers like Mozart, Beethoven, and Haydn flocked to Vienna, making it the European capital of classical music. The city's cultural landscape was also influenced by Czech and Hungarian folk forms.
In addition to its Austrian roots, strudel is associated with the cuisines of other Central European countries, including Germany, Switzerland, Italy, the Czech Republic, Slovakia, Hungary, and the Balkans. German and Austrian immigrants introduced strudel to Southern Brazil in the 19th century, where it is commonly found in bakeries today.
Strudel is also linked to the Ashkenazi Jewish cuisine of German, Swiss, and Austrian Jews, with apple and raisin fillings being particularly popular. In Hungary, traditional Hungarian strudel (rétes) is consumed during Farsang or New Year celebrations, and it is believed to bring good luck and a long life.
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Traditional Austrian strudel fillings
Strudel, deriving from the German word for "swirl", "whirlpool", or "eddy", became popular in the 18th century throughout the Habsburg Empire. The oldest known strudel recipe is from 1696, a handwritten recipe housed at the Wienbibliothek im Rathaus. The best-known strudels are apple strudels, followed by Topfenstrudel (with sweet soft quark cheese), and Millirahmstrudel (milk-cream strudel).
Apple strudel is considered to be the national dish of Austria, along with Wiener Schnitzel and Tafelspitz. The filling is made of grated cooking apples (usually of a tart, crisp and aromatic variety), sugar, cinnamon, and breadcrumbs. The dough is made from flour, water, oil, vinegar, and salt. The dough is kneaded and then rolled out and stretched by hand very thinly. The filling is spread on the dough, and then the dough is carefully rolled up and baked in the oven.
There are also savoury strudels incorporating spinach, cabbage, potato, pumpkin, and sauerkraut, and versions containing meat fillings such as the Lungenstrudel or Fleischstrudel. In Hungary, the most common fillings include raisin-cottage cheese, sour cherries, apples, poppy seeds, and walnuts.
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How to make Austrian strudel
Strudel, deriving from the German word for 'swirl', 'whirlpool' or 'eddy', became popular in the 18th century through the Habsburg Empire. The oldest known strudel recipe is from 1697, a handwritten recipe housed at the Wienbibliothek im Rathaus.
Ingredients
For the dough, you will need flour, water, oil, salt, and vinegar. For the filling, you will need apples, cinnamon, sugar, and breadcrumbs.
Making the Dough
Firstly, mix lukewarm water, oil, vinegar, and salt in a large bowl. The acid from the vinegar will help relax the gluten, making the dough easier to stretch. Next, gradually add the flour and knead the mixture until it forms a smooth dough. The dough should be moist but not sticky; if it is too sticky, add a little more flour. Once the dough is smooth, shape it into a ball, brush a clean bowl with oil, and place the dough inside.
Preparing the Filling
The filling for apple strudel is typically made from grated cooking apples, sugar, cinnamon, and breadcrumbs. The apples should be a tart, crisp, and aromatic variety. You can also add raisins to the filling, and some Austrians like to soak the raisins in rum beforehand to add flavour and moisture.
Assembling the Strudel
Place a tablecloth or tea towel under the dough to make it easier to manipulate. Roll the dough out thinly, and then stretch it as thinly as possible by hand, ideally on a small table or kitchen island. The dough should be so thin that you can almost see through it. Next, spread the filling in a line across a small section of the dough, leaving enough room to fold the dough over. Fold the dough over the filling, and then carefully roll the strudel up, using the tea towel to help you.
Baking the Strudel
Preheat your oven to 375 °F (190 °C). Brush the top of the strudel with melted butter, and then place it in the oven for around 30 minutes, or until the crust is golden brown.
Serving the Strudel
Remove the strudel from the oven and allow it to cool for at least 15 minutes. Dust with powdered sugar, and then slice and serve warm. You can serve the strudel on its own or with a scoop of vanilla ice cream, or whipped cream, custard, or vanilla sauce.
And there you have it—your very own Austrian strudel!
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Frequently asked questions
The oldest strudel recipes, a Millirahmstrudel and a turnip strudel, date back to 1696. However, the idea for the pastry likely originated in the Byzantine Empire and travelled through the Ottoman Empire before reaching Austria.
The word 'strudel' comes from the German word for ''whirlpool' or 'eddy', which describes the spiral shape of the pastry.
Austrian strudel is made with elastic dough that is stretched until it is nearly transparent. It typically contains traditional fillings such as apple, sweet cheese or poppy seeds, often enhanced with raisins, cinnamon, and sugar.
Austrian strudel is similar to German strudel, but the Austrian version gained popularity in the 18th century and became a staple in Viennese coffee houses.
In addition to apple strudel, there are many other types of sweet and savoury strudels, including almond strudel, semolina strudel, milk-cream strudel, nut strudel, cabbage strudel, meat strudel, apricot strudel, and cherry strudel.
