Photo by ALEXANDRA TORRO on Unsplash
During a recent visit to Vienna, I took the opportunity to explore the history of one of the city’s most iconic dishes (if not the most iconic!): the strudel.
I discovered that, although the strudel was originally invented by a Hungarian, it was actually inspired by Turkish baklava. Strudel gained its popularity in the 18th century during the Habsburg Empire, though its history stretches back even further. The oldest known strudel recipe dates to 1696—a handwritten recipe that is preserved at the Vienna City Library.
The word “strudel” comes from German and means “whirlpool” or “swirl.” Among all the types of strudel, both sweet and savory, Apfelstrudel (apple strudel) is considered a national symbol of Austria, alongside the Viennese Schnitzel.
The dough is typically made from flour, butter, and salt, and is then stretched to the maximum until it becomes almost transparent. This gives the final product an extraordinary delicacy. (The concept of paper-thin dough was likely brought by the Ottoman army in the late 15th century when the Turks attacked Hungary, and from there, the idea spread to Austria.) Once the dough is prepared, it is sprinkled with breadcrumbs or ground almonds, and the filling is usually a mixture of apples, cinnamon, and lemon zest.
Paired with a coffee, tea, or even a glass of champagne, apple strudel is a widespread delicacy, perfect for a typical Viennese afternoon.
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