Strudel is a national Austrian roll with a flattened shape, puff pastry and many fillings. The classic apple strudel, beloved by most Austrians, is a rather complicated dish and takes a lot of time to prepare.
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Strudel history and features
German strudel translates as "whirlpool." It was such a dessert that Austrian culinary specialists prepared back in the 13th century. This layer cake was fallen in love in Moldova, Hungary, Czech Republic, Germany and Russia. Today, there are several recipes for making strudel: salty, sweet, with fish, vegetables, meat fillings.
The main feature of the strudel is the twisting of the exhaust yeast-free dough. All ingredients (permanent ingredients - flour, butter, chicken eggs) are thoroughly kneaded until bubbles appear on the surface of the dough.