German Food Guide
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Apple Strudel (Apfelstrudel)

Apple Strudel is a specialty of Austria and Bavaria (Bayern) and it is known worldwide. It is a Strudel filled with chopped apples, cinnamon, raisins, and roasted bread crumbs. Other ingredients could include nuts (such as almonds or walnuts) and rum, depending on the recipe. The filling is spread out over the Strudel dough, which is then rolled up into a log. It is baked in an oven until golden brown and the ends become crispy. 

       Apple Strudel (<em>Apfelstrudel</em>)
Photo: © Martin Pfetscher
Bavaria (Bayern

Main Ingredients
Chopped apples, cinnamon, raisins, and roasted bread crumbs. Some recipes include nuts (such as almonds or walnuts) and rum.

Serving Suggestions
The Apple Strudel is best served warm, fresh from the oven. It is usually eaten with vanilla ice cream, whipped cream, or a vanilla sauce.

The history of the Strudel dates back hundreds of years. It was made as an easy yet satisfying meal by the poor. However, it was the Turkish Baklava pastry, introduced into Austria in 1453, that laid the foundation for the Strudel. The Austrians first created the Wiener Apfelstrudel (Viennese Apple Strudel). Gradually over time, other Strudels with different fillings were created.

Additional Information
See also Strudel

Strudel Dough 1 
Strudel Dough 2 
Apfelstudel  (Apple Strudel)
Alt - Wiener Apfelstrudel   (Apple Studel - Old Austrian Version)
Apfelstrudel in Milch gebacken  (Apple Strudel baked in Milk)

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