Austria's strudel cuisine

Strudel is far more than just a dessert; it is a culinary cultural asset that is prepared in a wide variety of ways throughout Austria.

Whether sweet or savory, as a main course or side dish - strudel cuisine is one of the highlights of traditional Alpine cuisine.

But what constitutes a true strudel, where does it originate, and how is it interpreted in the different German states?

What is a whirlpool?

• Strudel is a traditional pastry made from paper-thin dough and filled with various ingredients.
• The origins of the whirlpool go way back: it probably found its way to Austria via the Ottoman Empire.
• The technique of the wafer-thin dough was inspired by oriental baklava cuisine and developed into a unique specialty in Central Europe.
• The apple strudel is particularly famous and is considered the epitome of Austrian pastry culture.

The right strudel dough

A good strudel dough is elastic, thin, yet stable enough to hold the filling.

Traditionally, the dough consists of flour, water, oil and a pinch of salt.

The secret lies in the correct processing:

• The dough needs to be kneaded intensively to make it supple.
• It is best processed after a resting period of about 30 minutes.
• The dough should be stretched out on a floured cloth so that it can be rolled up more easily later.
• It must be so thin that you could read a newspaper through it.

Those who find this too complicated can use ready-made strudel dough from the supermarket, but true enthusiasts swear by homemade dough.

Our recipe suggestions

Whirlpools in the federal states

Each German state has its own strudel traditions and fillings:

Vienna

The classic apple strudel is particularly popular here and is often served with vanilla sauce.

Lower Austria

Well-known variations include apricot strudel and curd cheese strudel.

Burgenland

Here you can find cabbage strudel, crackling strudel, or Hungarian-inspired poppy seed strudel.

Styria

Pumpkin strudel is a regional specialty that is particularly enjoyed in autumn.

Upper Austria

Moststrudel with pears or apples is typical for this region.

Tyrol

Tyrolean bacon or spinach strudel are hearty classics.

Vorarlberg

Here, Riebelstrudel made with cornmeal is common. One variation of it is a...

Note: Riebel cornmeal is a special, coarser-grained form of cornmeal traditionally used for Riebel in Vorarlberg and parts of the Alpine region. It is usually made from a regional, often lighter-colored corn variety and has a slightly different consistency than classic polenta.

Salzburg & Carinthia

Potato strudel or nut strudel are very popular in these regions.

Strudel in the kitchen

Strudel can be used throughout a menu; here are some suggestions with recipes:

1. Soup garnish

Meat strudel or lung strudel as a seasoning in a clear soup.

2. Main course

Savory strudels such as cabbage strudel, spinach strudel or meat strudel are a hearty meal.

3. Dessert

Apple strudel, curd cheese strudel or poppy seed strudel with powdered sugar and vanilla sauce round off any meal sweetly.

What should be taken into account?

To ensure the strudel turns out perfectly, there are a few tips to keep in mind:

• Stretch the dough out thinly, but do not let it tear.
• Drain the filling well so that the strudel does not become soggy.
• Brush the strudel with butter to get a golden brown crust.
• When baking, make sure that the strudel becomes crispy but not too dry.

Conclusion

Austrian strudel cuisine is incredibly diverse and offers a suitable option for every taste.

Whether sweet or savory – strudel is a traditional specialty that has its own character in every federal state.

Anyone who makes it themselves understands why Arnold Schwarzenegger loves apple strudel so much: It simply tastes like Mom's!