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Strudel, a German word, derives from the Middle High German word for "swirl", "whirlpool" or "eddy". [1]The apple strudel variant is called strudel di mele in Italian, strudel jabłkowy in Polish, jablečný štrúdl in Czech, strudel de mere in Romanian, jabolčni zavitek in Slovenian, štrudla od jabuka or savijača s jabukama in Croatian,almásrétes in Hungarian, [2] strudel da mëiles in ...
After a strudel is baked, it should be eaten right away. It gets soggy if cooled and stored. Recipes courtesy of Neue Cuisine: The Elegant Tastes of Vienna: Recipes from Cafe Sabarsky, Wallse, and Blaue Gans by Kurt Gutenbrunner with Jane Sigal. Published by Rizzoli, 2012.
Strudel (/ ˈ s t r uː d əl / STROO-dəl, German: [ˈʃtʁuːdl̩] ⓘ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire .
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
Want to make Apple Strudel (Apfelstrudel)? Learn the ingredients and steps to follow to properly make the the best Apple Strudel (Apfelstrudel)? recipe for your family and friends.
Want to make Apple Strudel? Learn the ingredients and steps to follow to properly make the the best Apple Strudel? recipe for your family and friends.
Emily Barnes is the fourth generation of women to have taken on the responsibility of preparing apple strudel for the family's holiday table.
Milk-cream strudel: Central Europe: A traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867–1918). The milk-cream strudel is an oven-baked pastry dough stuffed with a sweet bread, raisin and cream filling and served in the pan with hot vanilla sauce. [67]