Apfelstrudel
The strudel of the Empire: pastry stretched so thin you can read through it, rolled around cinnamon apples, raisins and buttered crumbs. Ingredients: strudel dough (flour, water, oil, salt), tart apples, sugar, cinnamon, raisins, rum, lemon, buttered breadcrumbs, butter, icing sugar.
What it is
The strudel of the Empire: pastry stretched so thin you can read through it, rolled around cinnamon apples, raisins and buttered crumbs. Ingredients: strudel dough (flour, water, oil, salt), tart apples, sugar, cinnamon, raisins, rum, lemon, buttered breadcrumbs, butter, icing sugar. Recipe: 1) Knead a supple dough; rest warm under oil. 2) Stretch by hand over a cloth until transparent ('read a love letter through it'). 3) Scatter crumbs, apples, raisins, sugar and cinnamon. 4) Roll with the cloth; bake until crisp and golden. Serve: warm, dusted with icing sugar, with vanilla sauce or whipped cream. Flavor: tart apple, warm spice, shattering layers. History: strudel descends from Ottoman baklava technique via Hungary into Viennese kitchens, where it became the Habsburg court's signature sweet. See also: Sachertorte, Tafelspitz.
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