Dish

Apfelstrudel

Apfelstrudel is made from a dough that is stretched and rolled until it is paper-thin. It is then filled with a mixture of spiced apples, raisins, and breadcrumbs. The pastry is then rolled up and baked until golden brown. Apfelstrudel is a popular dessert in Austria and is often served with whipped cream or vanilla ice cream.

European cuisine› Alpine cuisine› Austrian cuisine

Pastry› Sweet Pastry

Origins and history

Apfelstrudel has been a popular dessert in Austria since the 18th century. It is believed to have originated in the city of Vienna and was originally made with a savory filling of cabbage and onions. Over time, the recipe evolved to include sweet fillings, such as apples and raisins.

Dietary considerations

Apfelstrudel is not suitable for those with gluten or nut allergies. It is also high in sugar and calories, so should be consumed in moderation.

Variations

There are many variations of Apfelstrudel, including pear and almond, cherry, and apricot. Some recipes also include a layer of marzipan or cream cheese in the filling.

Presentation and garnishing

Apfelstrudel is typically presented on a plate and can be garnished with powdered sugar or cinnamon. It is often served with whipped cream or vanilla ice cream.