A strudel is a type of layered pastry with a most often sweet filling. It is often served with cream. It became popular in the 18th century through the Habsburg Empire. Strudel is most often associated with Austrian cuisine. In other words it can be said that a strudel is a type of sweet or savoury layered pastry with a filling inside, that gained popularity in the 18th century through the Habsburg Empire (1278-1780).
The traditional Strudel pastry dough is very elastic. It is made from flour with a high gluten content, egg, water, and butter with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper.
Apple strudel is traditionally served in slices, sprinkled with powdered sugar.
Toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries. Apple strudel can be accompanied by tea, coffee or even champagne, and is one of the most common treats at Viennese cafés.
http://allrecipes.com/recipe/strudel-dough/
The traditional Strudel pastry dough is very elastic. It is made from flour with a high gluten content, egg, water, and butter with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper.
Apple strudel is traditionally served in slices, sprinkled with powdered sugar.
Toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries. Apple strudel can be accompanied by tea, coffee or even champagne, and is one of the most common treats at Viennese cafés.
http://allrecipes.com/recipe/strudel-dough/
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