Apfelstrudel
Classic apple strudel, a sweet pastry filled with apples, cinnamon, raisins, and nuts.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Apfelstrudel's origins can be traced back to the Ottoman Empire, particularly through the influence of Turkish baklava. The thin dough technique and layered structure were adopted and adapted by the Habsburg Empire, eventually evolving into the apple-filled strudel we know today. Recipes for similar pastries existed as far back as the Middle Ages, but the modern Apfelstrudel gained prominence in the 18th century in Vienna.
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Apfelstrudel is deeply ingrained in Austrian culinary culture and is considered a national dish. It is often enjoyed as a dessert after a meal or as a snack with coffee, and is a popular treat during holidays and special occasions.
Café Culture
Apfelstrudel is a staple offering in Viennese coffee houses (Kaffeehäuser), where it is traditionally served with Schlagobers (whipped cream) or vanilla sauce. The experience of enjoying Apfelstrudel in a café is a significant part of Austrian culture.
Family Tradition
Making Apfelstrudel is often a family tradition, with recipes passed down through generations. Each family may have its own unique variations and techniques for preparing the pastry.
Festival Food
Apfelstrudel is a common sight at Austrian festivals and markets, where it is sold as a quick and satisfying treat. It is often served warm, making it a perfect comfort food during colder months.
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Apfelstrudel is characterized by a harmonious blend of sweet, tart, and warm flavors, derived primarily from apples, cinnamon, and a hint of lemon. The addition of raisins and nuts provides textural contrast and further enhances the flavor profile.
The dominant flavor comes from the apples, which are typically tart varieties like Granny Smith or Braeburn, balanced by the sweetness of sugar. Cinnamon adds warmth and depth, while lemon juice provides a bright, acidic counterpoint. Raisins contribute sweetness and a chewy texture, and nuts (usually walnuts or almonds) offer a crunchy element and nutty flavor. A buttery flavor from the dough is also crucial.
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Dough Preparation
The dough should be stretched until it is almost transparent. A properly stretched dough is crucial for the characteristic flaky texture of the strudel. A traditional technique involves stretching the dough over the back of your hands.
Apple Selection
Use a mix of apple varieties to achieve a balanced flavor. Tart apples provide a necessary contrast to the sweetness of the sugar and raisins. Adding a touch of lemon prevents the apples from browning.
Filling Preparation
Sautéing the apples briefly before filling the strudel helps to soften them and release their flavors. This also prevents the filling from becoming too watery during baking. Consider adding breadcrumbs to the filling to absorb excess moisture.
Baking Temperature
Bake at a moderate temperature to ensure the dough cooks through evenly without burning. Basting the strudel with melted butter during baking will help to create a golden-brown crust.
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