Traditional Strudel by the STRUDELMAN.
Fresh STRUDEL made by the STRUDELMAN.
Robin, Marlis' Husband, is the STRUDELMAN. He makes traditional hand made STRUDEL in over 75 varieties both Sweet and Savory.
Try some Apple Strudel with traditional Vanilla Sauce and Whipped Cream and a big scoop of Vanilla Bean Ice Cream.
Do you know the History of Apfelstrudel?
Apple strudel is especially associated with Viennese cuisine, where it is often served with coffee as an afternoon snack. But its popularity extends throughout the former Austro-Hungarian Empire and into Germany were it gained popularity during the 18th century. The Austro-Hungarian Empire cuisine was influenced by the cuisines of many different peoples (Turkish, Swiss, Alsacian, French, Dutch, Italian, German, Bohemian-Moravian, Hungarian, Polish, Croatian, Slovenian, Slovakian, Serbian, and Jewish 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. In these countries, Apple Strudel is the most widely known kind of strudel. It contains simple ingredients, like apples, raisins, sugar and cinnamon and is encased in a thin sheet of unleavened dough. It smells wonderful and tastes even better, with some vanilla sauce, whipped cream, or even a scoop of ice cream. Apple strudel is considered to be the national dish of Austria along with Wiener Schnitzel. Apple strudel in Hungarian is called Almásrétes; "Strudel," a German word, derives from the Middle High German word for "whirlpool" or "eddy". The oldest Strudel recipe is from 1696, a handwritten recipe at the Wiener Stadtbibliothek (the official library of the City and State of Vienna, capital of Austria). Strudel can also be savory and served as a side to a meat dish.
Photographs provided by: Photographic Creations by Brigitte Dilbeck www.PhotographicCreations.ifp3.com
