Apple strudel, with its enticing blend of crispy pastry and succulent apple filling, has long held a special place in the hearts—and plates—of pastry lovers worldwide. But where exactly does this comforting treat originate, and how has it journeyed through history to become such a beloved classic?

Origins: The Austro-Hungarian Connection

Apple strudel, or Apfelstrudel, is often associated with Austria, particularly Vienna, but its roots can be traced even further back. The strudel is believed to be an evolution of Middle Eastern pastries, notably baklava, brought to Europe by the Turks during the Ottoman Empire’s expansion in the 15th and 16th centuries.

Initially, this Middle Eastern pastry was transformed through Central European culinary influences, becoming thinner and more delicate. By the late 17th century, the oldest known strudel recipe was documented in a manuscript now kept at the Vienna City Library, dating back to 1697.

The Art of Strudel Making

Authentic apple strudel is distinguished by its exceptionally thin dough, known as Strudelteig. The dough is traditionally stretched by hand until paper-thin, a skill considered essential among European pastry chefs. Legend even says the dough should be thin enough to read a love letter through it!

The classic filling includes tart apples, cinnamon, sugar, raisins soaked in rum, and crunchy breadcrumbs lightly browned in butter. This combination ensures a balance of flavours and textures, making apple strudel a memorable treat.

From Palace Kitchens to Global Fame

Apple strudel gained popularity through the influential kitchens of the Habsburg Empire, reaching its peak during the 18th and 19th centuries. The pastry became a staple in royal feasts, served lavishly at Vienna’s Schönbrunn Palace.

From royal tables, apple strudel quickly found its way into bakeries and coffeehouses across Central Europe, becoming particularly prominent in Austrian, Hungarian, Czech, and German culinary traditions. With European emigration in the 19th and early 20th centuries, apple strudel spread globally, notably to North America and beyond.

Modern-Day Appeal

Today, apple strudel is cherished worldwide. While traditional methods remain revered, contemporary variations frequently feature additional ingredients like nuts, berries, or vanilla sauce. In cafés across Vienna and beyond, the pastry remains an iconic representation of Austria’s rich culinary heritage.

Whether enjoyed warm from the oven or dusted with icing sugar and paired with whipped cream or ice cream, apple strudel continues to captivate taste buds, blending history with irresistible flavours.

For an authentic taste of tradition, why not try baking your own at home with our delicious, classic apple strudel recipe?