Apple Original or Apple & Walnut.
Strudel is a traditional pastry that originated in Central Europe, with Austria being particularly renowned for its delicious apple strudel. It is a layered pastry with a thin, flaky dough that encases a flavorful filling. While apple strudel is the most well-known variety, other fillings such as cherry, apricot, or even savory options like spinach and cheese can be used.
The dough for strudel is typically made by stretching and rolling out a thin sheet of pastry dough. This dough is often made from flour, water, and a bit of oil or butter. The key to a good strudel dough lies in its ability to be stretched incredibly thin, resulting in delicate, paper-thin layers once baked.
The filling is the star of the strudel. In the case of apple strudel, it consists of thinly sliced apples combined with sugar, cinnamon, raisins and almond flour.
The filling is spread over the stretched dough, and the pastry is carefully rolled or folded to encase the filling, creating a long, cylindrical shape.
Once assembled, the strudel is typically brushed with melted butter or egg wash to promote browning and give it a lovely golden color when baked. It is then placed in the oven and baked until the pastry becomes crisp and flaky, while the filling inside softens and develops its flavors.
Strudel is often served warm, either on its own or accompanied by a dollop of whipped cream, vanilla sauce, or a scoop of ice cream. The contrast between the crispy, buttery layers of pastry and the tender, flavorful filling makes it a delightful dessert.
The popularity of strudel has spread beyond its European origins, and it is now enjoyed worldwide. Its versatility allows for a range of fillings, making it a versatile pastry for both sweet and savory variations. Strudel remains a beloved treat that celebrates the artistry of pastry making and the joy of indulging in a perfectly baked, layered delight.