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Apple strudel (German: Apfelstrudel; Czech: štrúdl; Yiddish: שטרודל) is a traditional Viennese strudel, a popular pastry in Austria, Switzerland, Bavaria, the Czech Republic, Slovakia, Northern Italy, Slovenia, Croatia, Bosnia-Herzegovina and other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918).
Sweet Viennese dishes include Apfelstrudel (strudel pastry filled with apples), Millirahmstrudel (milk-cream strudel), Kaiserschmarrn (shredded pancakes served with fruit compotes), and Sachertorte (cake of two layers of chocolate cake with apricot jam in the middle).
Heat the oven to 450 degrees. Line a baking sheet with parchment paper.?3 In a large bowl, using a rubber spatula, stir the sour cream with the rum.
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.
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Apfelstrudel. Breakfast is of the "continental" type, usually consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case.
Some sweet Viennese dishes include Apfelstrudel (strudel pastry filled with apples), Millirahmstrudel (milk-cream strudel), Kaiserschmarrn (shredded pancakes served with fruit compotes), and Sachertorte (cake of two layers of chocolate cake with apricot jam in the middle).
The first documented strudel recipe was a recipe of a milk-cream strudel (Millirahmstrudel) from 1696 in Vienna, a handwritten recipe at the Viennese City Library.[2] [3]A Viennese legend credits Franz Stelzer (1842–1913), who owned a small inn in Breitenfurt near Vienna, for the invention of the Millirahmstrudel, [4] [5] maintaining that the pastry made him a very famous and rich man.