I thought I would bake strudel this week as I wanted to try and make the pastry that goes into strudel.
Strudel is a sweet dough that takes lots of kneading and stretching. It needs to be stretched into a very thin sheet that you can see through. It should be so thin that you can see lined paper underneath it.
I made a traditional apple strudel with raisins, cinnamon, apple and ground almonds.
This bake had lots of new techniques for me and I did have to get a bit of help when stretching the dough.
The name “Strudel” means Whirlpool because the dough is rolled around the filling and the center of the pastry looks like a whirlpool.
Strudel is the national dish of Austria