History of National Apple Strudel Day
A dish that probably dates back to medieval times, Apple strudel consists of a center of apple slices, cinnamon, sugar and (sometimes, but not always) raisins.
These ingredients are wrapped in crispy layers of pastry that puff up when baked in the oven. Often served with a dusting of powdered sugar and a dollop of thick cream, the apple strudel is a delicious display of comfort food at its finest.
Although many people think that this sweet dish comes from German origins, apple strudel is actually an Austrian food, hailing from Vienna. In fact, the original recipe for apple strudel, dated 1697, was handwritten in a Viennese cookbook and still survives today, in the Vienna Town Hall Library.
After its first recording, the dessert gained popularity throughout the Austro-Hungarian empire in the 18th century, making it an icon of the culture.
However, due to the paper-thin layers of dough, it is actually possible that the recipe may have some influences from places further east, such as Turkey or possibly Greece (think baklava).
The German language meaning of strudel is “whirlpool”, “vortex” or “eddy”, which aptly describes the way the pastry layers tend to circle the filling.
Many varieties of this traditional dish have come into play over the years. In fact, nearly every family in Austria has its own particular recipe for apple strudel! Today, different types of strudel are eaten, including cheese strudel, apricot strudel, poppy seed strudel or even a savory strudel made with spinach.
All of these varieties are likely fun and delicious adventure, but they always point back to the iconic classic that is celebrated on this day: National Apple Strudel Day.