Instruction for Recipe: Ilse’s Bakery Recipe: Apfelstrudel
Dough
Recipe
Order #
2.00
Instruction
Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic. Shape it into a ball, coat it with a little oil, and let it rest in a covered bowl for about 1 hour.
Image Attribution
Recipe
<p>The earliest known recipe for Apfelstrudel dates back to the late 17th or early 18th century. The strudel's pastry is similar to the filo dough used in Middle Eastern and Balkan cuisines, which suggests a link to Turkish baklava, brought to Austria during the Turkish sieges. However, the strudel evolved to have its unique characteristics and became a distinct part of Austrian, Bavarian, Czech, and Hungarian cuisines.</p><p>The oldest known recipe for Apfelstrudel is from 1696, in a handwritten cookbook at the Vienna City Library. The classic Viennese Apfelstrudel is a simple yet elegant pastry made with a thinly rolled, elastic dough filled with tart cooking apples, sugar, cinnamon, raisins, and breadcrumbs.</p><p>In the 20th century, Apfelstrudel became known and loved beyond Europe, often associated with Austrian and German baking traditions. Today, it's a symbol of Austrian culinary heritage and is enjoyed worldwide, often served with whipped cream, vanilla sauce, or ice cream.</p><p>The history of Apfelstrudel is a testament to the cultural exchange and culinary fusion that have shaped European cuisine over the centuries.</p>