I thought I would share another quirk of mine which ties in with today’s Holiday which falls on June 17 National Apple Strudel Day #AppleStrudelDay. I love Apple Pie and even Fried Apple Pies but I do not eat Strudel’s or Cobblers and Charlie doesn’t eat any of these including Apple Pie. While David would eat all of them if he could. What about you. Do you like Apple Strudel?
National Apple Strudel Day fall on June 17th and it has given us an excuse to indulge ourselves with Apple Strudel. Did you know Apple Strudel is a Viennese dessert made from thinly rolled out Dough sheets, Apples, Sugar, and an assortment of Spices. The world-famous dish is enjoyed as both a breakfast item as well as a dessert at night.
Usually Apple Strudel is served with Coffee or Tea for evening snack time. Apple Strudel can be accompanied by a generous dollop of Whipped Cream or a dusting of Icing Sugar/Cinnamon. While ‘Apfelstrudel,’ as it is called in Austrian, is a sweet dish, that can also be savory when the Apple is replaced with Spinach, Cabbage, or other Vegetables and Herbs. The word ‘Strudel’ comes from German, and it means whirlpool or an eddy.
While the origins of the first National Apple Strudel Day remain unclear, the origins of the dish itself are also somewhat unclear. Many believe that Apple Strudel is a German dish, but many others consider Apple Strudel Austrian. While some people go as far as saying that Apple Strudel is the national dish of the Country.
The first written record of dessert exists at ‘Wienbibliothek im Rathaus,’ which is the Vienna Town Hall Library, from 1697. It was during the Austro-Hungarian reign of the eighteenth century in Austria that the dessert really took off with the masses. Yet, the famous Apple Strudel, according to many scholars, may have originated in Greece or Turkey.
Through historical records, it is believed that Apple Strudel’s popularity in Europe was the direct result of growing globalization. Trade routes and international travels trace the earliest records of Strudel to an Assyrian manuscript from the eighth century B.C. In these papers, the dish is described as a full meal made of Puff Pastry layers with Honey and Nuts.
The Mesopotamian kingdoms and the extensive usage of the Silk Road ensured the arrival of the sweet Strudel to Greece and Turkey. For Greece, the inspiration led to the creation of ‘güllaç,’ which is a Cornstarch Pastry with the goodness of Pomegranate, Rose Water, Milk, and Nuts. Would you want to try this>
On the other hand, the Turkish came up with ‘Baklava,’ which is a multilayered Pastry sweet of a variety of Nuts like Pistachio or Peanuts that have been roasted and cooked in a Sugary syrup. Both the dishes today are enjoyed in Ramadan, which is the fasting month for Muslims .I think I will pass on “Baklava”. How about you?
Coming back to our equally beloved Apple Strudel, the dough for the treat is made by repeatedly flogging the dough against a tabletop. As layers start forming, each of the layers is filled with spiced Apple slices and Nuts. In the traditional recipe, the prepared Strudel is shaped into a swirl into the baking container. Apple Strudel is baked until the dough is completely cooked and takes on a golden shade.
HOW TO CELEBRATE NATIONAL APPLE STRUDEL DAY
- Today is the day to welcome the day by eating Apple Strudel for breakfast, but do not stop there because you can have Apple Strudel for your evening snack or as a dessert after dinner. Apple strudels can be served plain or with Ice cream, or Icing Sugar.
- There’s a lot of technique involved in making an Apple Strudel because you have to pound the dough to give it the texture. But if you are not in the mood to work those biceps, don’t fret because you can purchase ready-made Pastry Dough for the Strudel. Choose your choice of favorite fillings to go along with your Apple Slices, and you are good to go.
FACTS ABOUT APPLES
- The Crabapple is the only variety of Apples that are native to North America.
- If you want to plant an Apple tree in your backyard to enjoy the Fruit, you will have to wait for four to five years because that is the amount of time Apple trees take to produce their first batch of Apples.
- Archeologists discovered that humans have been harvesting, consuming, and enjoying Apples since 6500 B.C.
- Apple Fruit does not contain any fat or sodium, and Apples are a good source of fiber.
- If you wish to ripen your Apples, you should do so at room temperature because Apples ripen six to ten times faster at room temperature than in the refrigerator.
WHY PEOPLE LOVE NATIONAL APPLE STRUDEL DAY
- Apple Strudel is a sweet treat enjoyed by many all over the world. Apple Strudel has traveled over the Continents and over time to come to us in the shape of the recipe we enjoy today and to Apple Strudel versatile nature, you can enjoy it at any time of the day without feeling guilty.
- The many varieties of Strudel today showcase the traditions of different cultures. Whether you like your Strudel sweet and Fruity, or you like Nutty, or you like it plain simple and savory, there’s something for everyone here.
Recipe for Apple Strudel
Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 12
Yield: 2 Apple Strudels
Ingredients
- 1 medium Granny Smith apple – peeled, cored and coarsely shredded
- 2 medium Granny Smith apples – peeled, cored and sliced
- 3/4 cup light brown sugar
- 3/4 cup golden raisins
- 2 tablespoons all purpose flour, plus more for dusting
- 2 sheets frozen puff pastry, thawed
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 tablespoon whole milk
Directions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
- Place shredded and chopped apples in a large bowl. Stir in brown sugar, golden raisins, flour, and salt; set aside.
- Working with one sheet at a time, place puff pastry on a lightly floured work surface. Roll lightly with a rolling pin into an approximately 10- x 12-inch rectangle. Arrange 1/2 of the apple filling (about 3 cups) down one side of pastry lengthwise.
- Fold pastry lengthwise over apple mixture; dampen edges of pastry with water, then press or crimp edges to seal. Repeat process with 2nd pastry sheet and remaining apple mixture.
- Transfer to prepared baking sheet, leaving at least 2-inches between each pastry. Whisk egg and milk together in a small bowl; brush on top of each pastry. Cut 3 or 4 slits on top of each pastry to allow steam to escape.
- Bake in the preheated oven until golden brown, 30 to 35 minutes.
- Slice, serve, and enjoy!
Thank you,
Glenda, Charlie and David Cates
