The Apple Strudel became popular in the 18th century through the Habsburg Empire.
The strudel is often associated with the Austrian cuisine, and also known as a traditional pastry around the whole area of the former Austro-Hungarian empire. Therefore, for many it may sound as a reminder of the Austrian Strudel, which is made of plate feuilletée, but the Hungarian made strudel is more kinda filo dough. The filo dough is similar to middle Eastern or Turkish filo. The traditional Strudel pastry dough is very elastic. It is made from flour with a high gluten content so pardon … to the folks for thier sensivity to gluten)… egg, water and lard. No sugar is added. The dough need to be worked hard and vigorously rested, and then rolled out and stretched by hand very thinly with the help of a clean linen kitchen towel.
By-the-way, the best known strudels are apple strudel, sweet soft quark cheese strudel, followed by sour cherry or sweet cherry strudel or so much loved by Hungarians the poppy seed strudel. The sweet strudels are often served along with cream. Many folks like the savoury strudels and there are some of them: sauerkraut, pumkin, cabbage … soforth … fancy fantasy up to imagination.
Receipt: for 3 rolls (wish more than 3 rolls lets say 6 rolls then duplicate the amount of ingredients)
Preparing Time: 45-60 mins.
Ingredients: 1 big pack of filo dough cca. 400gr, 1 kg apples, 1/2 tbs ground cinnamon, 150 gr sugar (depending how sweet to taste), 2 tbs breadcrumbs.
Preparation: Peel and core apples then grate them into a big bowl. Sprinkle with cinnamon and sugar, mix well. Lightly dampen a clean dish towel and spread out over a smooth work surface. Press to extract any excess juice. Spread the dough layers on the top of each other over the dish towel and brush with oil.Scetter breadcrumbs lightly onto the last pastry. Sprinkle with walnut. Place the apple filling on the side. Roll up the pastry tightly with the help of the kitchen towel. Brush its top and sides with more oil, so to be crunchy. Bake it in pre-heated oven to 180 C degree for about 15-20 mins.
Don’t Worry … Be Happy … cause it might not have the look as expected of your baking for the first time but it probably taste excellent and keep in mind that you can be an expert by gaining a little practise.
© Aggie Reiter
Rolling in Budapest 