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Apple strudel

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Apple strudel
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{{short description|Traditional Austrian pastry}}







factoids
Apple strudel (; ) is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918).

Name

"Strudel" a German word, derives from the Middle High German word for "whirlpool" or "eddy".Oxford English Dictionary, second edition. 1989.The apple strudel variant is called “strudel jabłkowy” in Poland, "Ștrudel de mere" in Romanian, "jabolčni zavitek" in Slovenian, Almásrétes in HungarianJune Meyers Authentic Hungarian Heirloom Recipes Cookbook and Apfelstrudel in German.

History

The oldest known strudel recipe is from 1697, a handwritten recipe housed at the Wienbibliothek im Rathaus.im 1696 erschienenen „Koch-Puech“ (vgl. Maier-Bruck 1993), welches sich im Bestand der Wienbibliothek im Rathaus befindet{{dead link|date=October 2016 |bot=InternetArchiveBot |fix-attempted=yes }}Whether as a type of sweet or savoury layered pastry with a filling inside, the strudel gained popularity in the 18th century through the Habsburg Empire (1278–1780). Austrian cuisine was formed and influenced by the cuisines of many different peoples during the many centuries of the Austrian Habsburg Empire's expansion.Austrian cuisine Strudel is related to the Ottoman Empire's pastry baklava, which came to Austria from Turkish via Hungarian cuisine.Über die Türken kam der Strudel dann nach Ungarn. Über Ungarn kam dann der Strudel nach Wien und eroberte von hier aus schließlich die ganze Welt.{{dead link|date=October 2016 |bot=InternetArchiveBot |fix-attempted=yes }}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.BOOK, Karoly, Gundel, Gundel's Hungarian cookbook, Corvina, Budapest, 1992, 963-13-3600-X, 32227400, 127, BOOK, Karoly, Gundel, Gundel's Hungarian cookbook, Corvina, Budapest, 1992, 963-13-3600-X, 32227400, 128, Apple strudel is considered to be the national dish of Austria along with Wiener Schnitzel and Tafelspitz.{{citation needed|date=November 2014}}

Pastry

missing image!
- Retes.jpg -
Home made old-fashioned apple strudel in the oven, rolled up and filled with apple filling
Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside.Recipie: Apple Strudel {{webarchive|url=https://web.archive.org/web/20080608030627weblink |date=June 8, 2008 }} The filling is made of grated cooking apples (usually of a tart, crisp and aromatic variety, such as Winesap apples) sugar, cinnamon,Wiener-apfelstrudel,traditional Viennese Apfelstrudel and bread crumbs.Strudel uses an unleavened dough. The basic dough consists of flour, oil (or butter) and salt although as a household recipe, many variations exist.Apple strudel dough is a thin, elastic dough,Strudel Dough, Pastry chef central 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 table top. Dough that appears thick or lumpy after flogging is generally discarded and a new batch is started. After kneading, the dough is rested, then rolled out on a wide surface,Real Homemade Strudel Dough and stretched until the dough reaches a thickness similar to phyllo. Cooks say that a single layer should be so thin that one can read a newspaper through it.der Teig muss so dünn sein, dass die Köchin einen darunter liegenden Liebesbrief lesen kann oder der Wirt die Zeitung{{dead link|date=October 2016 |bot=InternetArchiveBot |fix-attempted=yes }} The dough is also stretched carefully to make it large enough to cover the kneading table.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.In traditional Viennese strudel the filling is spread over 3/4 of the dough and then the strudel is rolled, incorporating the dough through the filling and making a swirl pattern when the strudel is cut across. Perhaps this is the origin of the name which means whorl or whirlpool.

Serving

File:2015 0731 Apfelstrudel Vanillesoße Edelweisshütte Sölden.jpg|thumb|Apple strudel, served with vanilla sauce, in Tirol, AustriaTirol, AustriaToppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries. Apple strudel can be accompanied by tea, coffee or even champagne, and is one of the most common treats at Viennese cafés.Food and drinks in Viennese coffeehouse

See also

{{div col|colwidth=30em}} {{div col end}}

References

{{Reflist|30em}}{{Pastries}}{{Apples}}

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