On a Roll
The ever-popular strudel, sweet or
savory, can benefit chefs who add
it to their repertoires.
By Daniel Pliska
Strudel has ancient roots in the Germanic culture in Austria, Germany and Hungary; however, Austria is where strudel is
the most famous and considered a national dish. Austria is also
where strudel’s oldest recipe, dating back to 1696, is recorded
in a handwritten book in the Vienna Main Library.
The traditional Austrian strudel is made with a hand-stretched dough—high-gluten flour, salt, water and a
small amount of oil. Some recipes call for adding egg.
To successfully stretch the dough, use the backs of
the hands instead of the fingertips to avoid tearing.
The dough is stretched on a flour-dusted tablecloth
that is used to roll the strudel, as well as to transfer
the filled dough to a sheet pan for baking.