The Strudel: Not Just Apples for the King of South Tyrolean Desserts
The Strudel: Not Just Apples for the King of South Tyrolean Desserts
No visitor leaves South Tyrol without tasting a piece of strudel. Introduced in Vienna through the eastern territories of the Austro-Hungarian Empire in the early 1700s, it is now found in various areas of the northeast. However, it is in South Tyrol that it has become the "king" of local desserts. Here, it is a staple of family recipes, with countless variations alongside the classic version.
The apple strudel, filled with apples, is by far the most well-known. However, recipes differ significantly in the choice of dough for this “whirl pastry”, as the German word "Strudel" describes. The original recipe calls for strudel dough or "Ziehteig", a thinly stretched dough made only of flour, water, oil, and a pinch of salt.
Over time, however, it has become increasingly common to use other types of dough, such as puff pastry, which is rich in butter, or shortcrust pastry, which is more delicate.
The choice of dough and the apple variety used in South Tyrol greatly influences the final taste, as the balance between acidity and sweetness plays a crucial role. A key element is ensuring that the apples retain some crunchiness after baking, while their juices are absorbed by roasted breadcrumbs, previously sautéed in butter and mixed with cinnamon and sugar.
In recent years, alternative fillings have become increasingly popular, depending on the season. While in winter, pear and chocolate or ricotta fillings are favorites, spring offers a variety of fruity options: strawberries, peaches, apricots, and plums bring freshness to the dessert in the warmer months. Instead of the traditional whipped cream or vanilla sauce, these variations are often served with a scoop of ice cream.
The Original Recipe for Strudel Dough (Ziehteig)
Ingredients:
- 250 g wheat flour (Type 405)
- 1 egg
- 80 ml water
- 25 ml olive oil
- A pinch of salt
Instructions
Place the flour in a bowl and add the egg, salt, and oil. Knead vigorously while gradually incorporating the water, until a firm, smooth, and elastic dough forms.
Shape it into a ball, brush it with a little oil, cover it with plastic wrap, and let it rest for about an hour.
Image: Apfelstrudel, Courtesy Franziskaner Bäckerei