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:''For the typographical character nicknamed 'strudel', see '@'.''
A 'strudel' is a type of pastry that originated in Germany and Austria
and is most often associated with Austrian and German cuisine. The best known kinds are Apfelstrudel (with apple) and Topfenstrudel (with Topfen soft cheese, also called "Quark"), others include ''Weichselstrudel'' (sour cherry strudel) and ''Mohnstrudel'' (poppy seed strudel); there are also savoury strudels incorporating spinach, sauerkraut and so on.
Strudel pastry is very elastic. It is made from flour with a high gluten content, little fat (butter) and no sugar. The pastry is rolled out and stretched very thinly over the back of the hand. Purists say it should be so thin that a newspaper can be read through it. Then the pastry is laid out on a tea towel and filled. Then it is rolled with the help of the towel and baked in an oven.
Traditional strudel pastry is different from strudels served in other parts of the world that are often made from filo or puff pastry. It probably had its origins in Byzantine or Middle Eastern pastries (see baklava).
The American company Pillsbury markets a version of strudel called Toaster Strudels. These are somewhat similar to Pop Tarts.
The word itself derives from the German word ''Strudel'', which literally means "eddy" or "whirlpool".[1]
In 2003, the strudel was named an official pastry of Texas (along with the ''sopaipilla'').[2]
1. Oxford English Dictionary, second edition. 1989.
2. Official pastry of Texas
★ Apple strudel
★ Strudel recipes with many variations
Apfelstrudel
A 'strudel' is a type of pastry that originated in Germany and Austria
and is most often associated with Austrian and German cuisine. The best known kinds are Apfelstrudel (with apple) and Topfenstrudel (with Topfen soft cheese, also called "Quark"), others include ''Weichselstrudel'' (sour cherry strudel) and ''Mohnstrudel'' (poppy seed strudel); there are also savoury strudels incorporating spinach, sauerkraut and so on.
Strudel pastry is very elastic. It is made from flour with a high gluten content, little fat (butter) and no sugar. The pastry is rolled out and stretched very thinly over the back of the hand. Purists say it should be so thin that a newspaper can be read through it. Then the pastry is laid out on a tea towel and filled. Then it is rolled with the help of the towel and baked in an oven.
Traditional strudel pastry is different from strudels served in other parts of the world that are often made from filo or puff pastry. It probably had its origins in Byzantine or Middle Eastern pastries (see baklava).
The American company Pillsbury markets a version of strudel called Toaster Strudels. These are somewhat similar to Pop Tarts.
The word itself derives from the German word ''Strudel'', which literally means "eddy" or "whirlpool".[1]
In 2003, the strudel was named an official pastry of Texas (along with the ''sopaipilla'').[2]
| Contents |
| References |
| External links |
References
1. Oxford English Dictionary, second edition. 1989.
2. Official pastry of Texas
External links
★ Apple strudel
★ Strudel recipes with many variations
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