FOOD STORIES - Strudel

Strudel Strudel is a layered pastry with a sweet filling. The strudel can trace its origins in the 16th century Austria, but only recently gained popularity during the 18th century through the Habsburg Empire of Austria. The term comes from the German word strudel, which originally means Whirlpool. The most famous type of strudel is the apple filled strudel, which is considered as a national dish of Austria and even the official pastry of Texas. Traditionally, strudels were made with a very thin and elastic dough that comes from a mixture of gluten, water and oil. It was processed with a linen tea towel and was made as thin as possible. Today, strudels are made with puffed pastry and are filled with several different flavorings. They are pretty much enjoyed throughout Europe and other parts of the world as dessert or a sweet snack. Check out the simple strudel recipe at home. You will need 4 apples peeled and sliced thinly, 1 cup brown sugar, one egg, 1/2 cup milk, one puff pastry sheet, one tablespoon cinnamon. First, Preheat your oven to 400°F or 204°C. Next, take a large mixing bowl and combine the apples with the sugar and cinnamon. Then mix well. Next, take out your puff pastry sheet and expand it to double its packaging size by using a rolling pin. Take out the rolled pastry sheet and place it over a baking tray lined with parchment paper. Now take your apple filling and spread it over one side of the pastry sheet. Then fold the pastry lengthwise over the apple filling. Seal the edges by wetting your fingers and pinching the edges of the pastry. Now combine the milk and egg. Then use a brush to coat the pastry. Make a few diagonal cuts, then place the pastry at the oven to bake at 30 to 35 minutes, or until golden brown. Fun fact, the world record for the longest strudel is 2038 feet and 10 inches or 621 meters.