June 17 is Apple Strudel Day observed every year. Onget whirled up in pastry dough, apples and spices. The best apple strudels come from Austria, where they originated. Strudels sold in supermarkets are even not similar to real strudels.
The German meaning of strudel is vortex or eddy, which aptly describes the way the pastry layers circle the filling. When creating the dish these layers need to be worked until they are thin enough to read through. It is easy to create at home, using layers of buttered filo pastry, wrapped around your own stewed apple.
There are many varieties to strudels, they can be sweet and savory. Sweet strudels include cherry, cheese, poppy seeds and today's special apple filling. But if you're looking for savory strudel, then spinach and cabbage will be the best.
The oldest strudel recipe dates back to 1696. It was handwritten and for many years kept in the Vienna City Library. Although strudel is Austrian pastry, it has got origins in the Byzantine Empire, and was developed from pastry like baklava.
