Apple Strudel

If you have ever been to Austria you will surely remember eating a warm slice of apple strudel. Perhaps for dessert, or maybe an afternoon treat at an Austrian coffee-house. Loved by locals and tourists alike, it is the rare visit that doesn’t include a slice of what some call the Austrian National Pastry.

The oldest known recipe for apple strudel dates back to 1696 and is kept at Vienna’s Stadtbibliothek (library). Originating in Arabia, Turkish soldiers brought numerous varieties of strudel through Austria during military campaigns. The Hungarians then perfected the paper thin pastry dough and during the 18th century the classic Viennese pastry solidified its popularity in Austrian pastry history. Kaiserin Maria Theresa was a big fan and it was a court favorite during the Hapsburg Empire. At Opi’s house, every visitor is greeted with apple strudel and within an hour there seems to be nothing left but pastry flakes on the baking pan.

Of course a more accomplished Austrian chef would make her own strudel dough. When the children were small, Omi would take over the kitchen counter and stretch her own dough. It seemed to be an all day affair, but the result was mouth watering. Although it is on my list to make strudel dough from scratch, for now I start with a pre-made Blatterteig, Puff Pastry or Filo dough, any pre-made flaky light pastry dough layered with butter. If you want to make a more classic (and time consuming) version from scratch “Recipes from a German Grandma” will walk you through the process in perfect detail.

For a quick everyday version, start by gathering your ingredients.

Pastry Dough

Six Apples (a variety makes a nice strudel)

1 Cup of Sugar and a few dashes of Cinnamon

1 Cup of Raisins soaked overnight in Rum

Zest of one lemon

1/2 cup of fine bread crumbs and 1-2 Tbls. Butter

1 egg

 

Core and Slice the Apples. Skins on? Skins off? That can be a pretty heated discussion. I partially peel the skin to satisfy both schools. Slice the apples as thin as you can possibly make them.

Toss them into a bowl and sprinkle with a handful of sugar and a dash of cinnamon. A purist will leave it at that…just apples. You can also add a dash of vanilla, a teaspoon of lemon zest, a handful of raisins (soaked for an hour in rum) and/or chopped walnuts.

Lightly butter and flour a baking pan, roll the dough on to the prepared pan. Center the dough with the apple mixture. You can either pile the apples haphazardly or strategically stack the apples for a more dense result. Sprinkle the apples with a handful of breadcrumbs on top and dot with butter.

Now for the “secret ingredient”. Turn a delicious apple strudel into a fantastic apple strudel by sprinkling the apples with a little Austrian Stroh’s rum!

Gently fold the dough over the apples, trying to avoid rips and holes (but it will happen). Brush the dough generously with one beaten egg and sprinkle lightly with sugar. Bake in a 350 degree oven for 45 minutes to an hour until the crust is golden brown and the strudel smells delicious.

If you are just visiting Salzburg, you will likely want someone else to make your apple strudel.  Look no further than the pastry case at Cafe Tomaselli on the Alter Markt in Old Town Salzburg.  Find a table and order a cup of coffee.  Keep your eyes peeled for a woman in a crisp black uniform carrying an unbelievably large tray of pastries.

Somewhere in between the thick wedges of Sacher Torte and fluffy blocks of Tiramisu, you will spot the apple strudel.  Pay her on the spot and don’t forget to add a helping of schlag obers (fresh whipped cream).  One slice of Tomaselli Apple Strudel and it will likely become your national pastry as well!