"A day without a strudel is like a sky without stars." - The Emperor Franz-Josef have once said. Even then, the apple strudel at the imperial court must have been a poem.
Already in 1629 appeared the word Strudel restarted handwritten in a cookbook the are today is located in the Vienna State Library. The word derives from the Old High German "stredan" which means "to be in violent motion".
The strudel is still referred to in historical cookbooks as "Spanish dough". Originally it is the way of Oriental origin and found the one hand by the Turks conquest, on the other hand from North Africa through Spain on his way to Austria. And so that this long road still worthwhile, we attach particular importance to ensuring that this baking tradition does not die out.
In thinly extended dough we roll the filling of leafy sliced sour-sweet apples, dark raisins and in butter roasted breadcrumbs, flavored with grounded cinnamon and sugar.