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Apple strudel (German: Apfelstrudel; Czech: štrúdl; Yiddish: שטרודל) is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, the Czech Republic, Northern Italy, Slovenia, Croatia, Bosnia-Herzegovina and other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918).
The daily strudel show is held in the Schaubackstube (bakery) underneath the Café Residenz every full hour. After the 20-minute show, every participant receives the “Original Viennese Apple Strudel Recipe”.
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. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central ...
Four generations of apple strudel: The secret behind this D&C reporter's family tradition. Gannett. Emily Barnes, New York Connect Team. November 29, 2024 at 6:03 AM. Emily Barnes prepares Apple ...
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Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired. Ingredient Note: For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.
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.
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).