Strudels first became popular in the 18th century Hapsburg empire and spread through the various countries of the Austro-Hungarian Empire. They are a type of layered pastry, and are traditional in all the countries of the former empire, and are similar to dishes such as baklava.
Apple strudels, or apfelstrudel as they are known, are probably one of the most well known types of strudel and date back to the very late 17th century (the first known recipe dates to 1796), or even earlier. An oblong pastry jacket which is made from unleavened dough, which consists of flour, oil or butter, and salt, contains the apple filling.
This apple filling is normally made from cooking apples (which are different to eating apples, and aren't nice to eat uncooked), which are grated, along with raisins, bread crumbs, cinnamon and sugar.
No comments:
Post a Comment