Apple strudel
Apple Strudel
Apple Strudel (pronunciation: /ˈæpəl ˈstruːdəl/) is a popular pastry in the Austrian and German cuisine. The term "strudel" is derived from the German word "strudeln", which means "to whirl" or "to swirl".
Etymology
The word "strudel" is of German origin, specifically from the Bavarian and Austrian dialects. It is derived from the Middle High German word "strudel", which means "whirlpool" or "eddy". The name reflects the pastry's layered or swirled fillings.
Ingredients
The primary ingredients of an apple strudel include apples, sugar, cinnamon, and raisins. The pastry is often served with a dusting of powdered sugar. The dough used is a thin, elastic pastry dough, traditionally pulled by hand to a thinness that a newspaper could be read through it.
Related Terms
- Strudel - A type of layered pastry with a filling that is usually sweet. It became popular in the 18th century through the Habsburg Empire.
- Viennese cuisine - The cuisine that is characteristic of Vienna, Austria, and its political and cultural area. It is a type of fusion cuisine influenced by Hungarian, Czech, Jewish, and Italian cuisines.
- Pastry dough - A basic ingredient in many kinds of baked goods which is made by mixing flour, water, and shortening.
See Also
External links
- Medical encyclopedia article on Apple strudel
- Wikipedia's article - Apple strudel
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