What apple strudel means
Apple strudel is a classic Austrian dessert, known in German as Apfelstrudel, and it is also widely made in Germany, Hungary, the Czech Republic and across central Europe. It consists of a long roll of very thin, crisp pastry wrapped around a filling of sliced apples mixed with sugar, cinnamon, raisins and sometimes nuts, with breadcrumbs fried in butter scattered underneath to soak up the juices. The word Strudel means whirlpool in German, a reference to the spiral of layers seen when the pastry is sliced. The traditional dough is the dish’s special feature.
It is made from flour, water, a little oil and sometimes egg, kneaded until very elastic, rested, and then stretched by hand over a floured cloth on a large table until it is so thin you can see through it. The filling is spread over the dough, and the cloth is lifted to help roll it up. The strudel is brushed with melted butter and baked until golden and crisp. It is usually served warm, dusted with icing sugar, with vanilla sauce, whipped cream or ice cream.
Many home cooks use ready-made filo pastry instead of stretching their own dough. You will see apple strudel on café menus and in central European baking books.