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Strudel is a variety of encrusted pastry mostly having a sweet stuffing inside and commonly served along with cream. It earned admiration during the 18th century all over the Habsburg Empire. Strudel bears relationship to Austrian cooking although it is a traditional pastry from the Habsburg region. The strudel recipe originates in parallel to the much alike Byzantine Empire or Middle Eastern pastries. The Hungarians know strudels as rétes. In Croatia the dish is called štrudel or štrudla, in Slovenia, it is known as zavitek or štrudelj and in the Czech Republic people are familiar with this dish as štrúdl or závin. Strudel is spelled as ştrudel in Romania and called savijača or štrudla in Serbia. Slovakians have named the dish závin or štrúdľa. Strudel is popularly eaten in Bosnia, Southern Brazil, and Herzegovina, alongside some other ex-Yugoslav republics.

History of Strudel

The time when strudel recipe was contrived was when Austrian cuisine was created and the recipe was affected by the cuisines of a lot of different cultures including Turkish, Swiss, Alsacian, Slovakian, Dutch, Bohemian, Croatian, Slovenian, German, French, Italian, Polish, Jewish, Hungarian and Serbian cuisines in course of many centuries of the Austrian Habsburg Empire's growth. Strudel resembles the Ottoman Empire's pastry baklava and reached Austria through Turkish and Hungarian cuisines. "Strudel" is a German word, drawn from the Middle High German word for "whirlpool" or "eddy".

In Austro-Hungarian regions, apple strudel is the most commonly known kind of strudel. Apple strudel is regarded as the national dish of Austria along with Wiener schnitzel and Tafelspitz. Strudel recipe belonging to the 17th century is believed to be the oldest and has been written by Wiener Stadtbibliothek - a handwritten recipe at the Viennese City Library.

Ingredients Used and Popular Methods of Preparation of Strudel

Strudel recipe includes traditional pastry dough which is very elastic. It is prepared out of flour high in gluten content, egg, water and butter without added sugar. The dough is kneaded briskly, rested and then rolled out and stretched from hand very finely. According to anecdotes related by purists, the rolled dough must be so skinny to read a newspaper through it. A legend relates that the Austrian Emperor's purist cook ordered that it must be possible to read a love letter through it. The filling is laid on the thin rolled out dough after it is placed over a tea towel. It is rolled up delicately using the towel and placed in the oven for baking.

Serving and Eating Strudel

Strudel can be served with toppings of vanilla ice cream, whipped cream, custard or vanilla sauce as commonly done in many countries. A well made strudel is cooked tastes well even in the absence of a topping. The puffiness in it has to be greater than it was prior to being frozen.

Strudels such as apple strudel can be had along with tea, coffee or champagne. At a Viennese café one of the most common delights is Apfelstrudel along with tea or coffee.

Popular Strudel Variations

Strudel recipe can be a Sweet Strudel or a Savoury Strudel.

• Apple Strudel or Apfelstrudel is a delicacy of Austria and Bavaria (Bayern) and it is popular worldwide. Its filling is prepared out of chopped apples, cinnamon, raisins and roasted bread crumbs. Ingredients can additionally include nuts such as almonds or walnuts and rum, based on the strudel recipe.

• Quarkstrudel is filled with Quark, butter, powdered sugar, raisins, semolina, eggs and sour cream.

• Mohnstrudel or Poppy Seed Strudel is filled with poppy seeds, apples, raisins, powdered sugar and milk.

• Kürbis-Apfel-Strudel or Pumpkin Apple Strudel is where apples, raisins, nuts, pumpkin, powdered sugar and cinnamon comprise the filling for this Strudel.

• Walnut Strudel is filled with ground walnuts, sugar and whipped cream.

• Blutwurststrudel or Blood Sausage Strudel is a strudel recipe of the Palatinate (Pfalz) region often prepared out of a Potato-Strudel dough and filled with bacon, Sauerkraut and Blutwurst or Blood Sausage.

• Gemüsestrudel or Vegetable Strudel has its filling comprising carrots, celery, savoy cabbage, cauliflower, grated cheese, butter and seasoned with salt, pepper and parsley.

• Krautstrudel or Cabbage Strudel is filled with white cabbage, salt, pepper and sugar.

• Quark-Dill-Strudel is where chopped dill, quark, semolina, butter, eggs, and sour cream comprise the filling for the Strudel.

Health and Nutrition Facts of Strudel

Nutrition in strudel varies with the strudel recipe. Typically in 1 piece of Apple Strudel, there are 175 calories with 36% fat, 59% carbohydrates and 5% protein.

Miscellaneous Facts About Strudel

• In United States, the Pillsbury incorporation sold an adaptation of strudel known as Toaster Strudel. It is sort of similar to Pop Tarts.

• In the year 2003, the strudel gained the official pastry status in Texas.

• Strudel became an inclusion into Israeli cuisine upon the onset of many migrants of Central Europe in the 1920s and 1930s and apparently the connotation gained entry inside Hebrew diction.

• The symbol (@) got to be familiar as "strudel" in spoken Hebrew with the onslaught of email.