Strudel

Strudel is a traditional pastry with roots in the Austro-Hungarian Empire. Known for its delicate layers of pastry encasing a luscious filling, strudel has become synonymous with comfort and culinary artistry. The name "strudel" is derived from the German word for "vortex" or "whirlpool," which aptly describes the spiral formation the dough takes when rolled up with its filling.

Historically, the strudel's ancestry can be traced back to Byzantine and Middle Eastern pastries like the baklava. It became part of the Austrian cuisine in the 18th century and has evolved into various forms, with apple strudel (Apfelstrudel) being the most renowned type enjoyed worldwide.

Ingredients

• All-purpose flour - 2 cups
• Salt - 1/4 teaspoon
• Water - 1/2 cup
• Vegetable oil - 2 tablespoons
• Butter - 1/2 cup, melted
• Bread crumbs - 1 cup
• Apples - 6 cups, peeled, cored, and sliced
• Sugar - 1/2 cup
• Cinnamon - 1 tablespoon
• Raisins - 1/2 cup
• Lemon juice - 1 tablespoon
• Powdered sugar - for dusting

Preparation

Preparing the Dough

1. In a large mixing bowl, combine flour and salt. Gradually add water and vegetable oil, mixing until a dough forms.
2. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Cover with a cloth and let it rest for 30 minutes.

Preparing the Filling

1. While the dough is resting, prepare the filling. In a large bowl, combine apple slices, sugar, cinnamon, raisins, and lemon juice. Mix well and set aside.

Cooking Process

Assembling the Strudel

1. Preheat your oven to 375°F (190°C).
2. On a clean, floured cloth, roll out the dough as thinly as possible, aiming for a rectangular shape. Be cautious not to tear it.
3. Brush the entire surface of the dough with melted butter.
4. Evenly sprinkle bread crumbs over the buttered dough. The breadcrumbs will absorb excess moisture from the filling.
5. Place the apple filling along one end of the dough, leaving a margin. Use the cloth to help roll the dough into a log shape, sealing the edges.

Baking the Strudel

1. Transfer the strudel carefully to a parchment-lined baking sheet. Brush the top with more melted butter.
2. Bake in the preheated oven for 45 minutes until golden brown. For perfect timing, consider using a cooking timer to ensure it doesn't overbake.

Serving Suggestions

After cooling slightly, dust the strudel generously with powdered sugar. Slice into portions and serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream. The contrasting textures and flavors make each bite a delight.

Enjoy the strudel with a cup of coffee or tea, appreciating the delicate layers of pastry that melt in your mouth with the sweet-tartness of the apple filling. It’s a delightful dessert and a true testament to the intricacies of European pastry making.