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Emily Barnes is the fourth generation of women to have taken on the responsibility of preparing apple strudel for the family's holiday table.
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 .
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.
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Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired. Ingredient Note: For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.
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 ...
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