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The dough consist of flour, butter, egg, water and salt. |
The dough consist of flour, butter, egg, water and salt. |
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The secret of the apfelstrudel dough preparation is in making the pastry very thin and elastic. Preparing such a dough is |
The secret of the apfelstrudel dough preparation is in making the pastry very thin and elastic. Preparing such a dough is a straightforward process that appears complex. The dough is kneaded by flogging often against a table top to align the starch molecules, rested, rolled out to the size of a large serving platter, bushed with melted butter and than stretched by hand onto a floured cloth. The dough should be very thin, and holes are disregarded. It is said that a single layer should be so thin that one could read a newspaper through it. |
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The rolled up and filled Apfelstrudel is baked in a pan in the oven. The Apfelstrudel is sliced and traditionally is served warm, usually sprinkled with [[Sugar#Types of culinary sugar|powdered sugar]]. |
The rolled up and filled Apfelstrudel is baked in a pan in the oven. The Apfelstrudel is sliced and traditionally is served warm, usually sprinkled with [[Sugar#Types of culinary sugar|powdered sugar]]. |
Revision as of 12:47, 15 January 2009
Apfelstrudel (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. In these countries, Apfelstrudel is the most widely known kind of strudel [1][2] (Apfelstrudel in Hungarian is called Almásrétes[3]).
The pastry
Apfelstrudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of of grated apples,[3] sugar, cinnamon, raisins and bread crumbs. The dough consist of flour, butter, egg, water and salt.
The secret of the apfelstrudel dough preparation is in making the pastry very thin and elastic. Preparing such a dough is a straightforward process that appears complex. The dough is kneaded by flogging often against a table top to align the starch molecules, rested, rolled out to the size of a large serving platter, bushed with melted butter and than stretched by hand onto a floured cloth. The dough should be very thin, and holes are disregarded. It is said that a single layer should be so thin that one could read a newspaper through it.
The rolled up and filled Apfelstrudel is baked in a pan in the oven. The Apfelstrudel is sliced and traditionally is served warm, usually sprinkled with powdered sugar.
Serving and other ingredients
Apple juice can be added to the pastry dough, instead of water. Vanilla and rum may be used to add flavour to the filling.[2] Other less usual ingredients may include zest, lemon juice, nuts, preferably ground walnuts,[2] or slivered almonds, alternatively pine nuts (e.g. in Italy, in Trentino Alto Adige).
Toppings of vanilla ice cream, whipped cream, custard or vanilla sauce are also popular in other countries (although the latter are strongly opposed by the Viennese and the Hungarians as well).
A juicy Apfelstrudel should be baked with good cooking apples that are tart (taste a bit sour), crisp, and aromatic. According to the famous chef, Karl Gundel (1883 – 1956), for Apfelstrudel, winesap apples are the best.[2]
Apfelstrudel can be accompanied with Tea, Coffee or even Champagne.
See also
References
- ^ Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. p. 127. ISBN 963-13-3600-X. OCLC 32227400.
- ^ a b c d Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. p. 128. ISBN 963-13-3600-X. OCLC 32227400.
- ^ a b June Meyers Authentic Hungarian Heirloom Recipes Cookbook