Apfelstrudel
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| Type | Pastry |
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| Place of origin | Austria |
| Region or state | Vienna |
| Main ingredients | Flour, oil or butter, apples |
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Apple strudel (German: Apfelstrudel; Czech: Štrůdl) is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867–1918).
"Strudel" a German word, derives from the Middle High German word for "whirlpool" or "eddy".
The apple strudel variant is called "jabolčni zavitek" in Slovenian, Almásrétes in Hungarian and Apfelstrudel in German.
The oldest known strudel recipe is from 1696, a handwritten recipe housed at the Wienbibliothek im Rathaus.
Whether as a type of sweet or savoury layered pastry with a filling inside, the strudel gained popularity in the 18th century through the Habsburg Empire (1278–1780). Austrian cuisine was formed and influenced by the cuisines of many different people Swiss, Alsatian, French, Dutch, Italian, German, Bohemian–Moravian (Czech), Hungarian, Polish, Croatian, Slovenian, Slovakian, Serbian, Jewish and Turkish and Bosnian cuisines) during the many centuries of the Austrian Habsburg Empire's expansion. Strudel is related to the Ottoman Empire's pastry baklava, and came to Austria via Turkish to Hungarian and then Hungarian to Austrian cuisine.
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Wikipedia