The Apfelstrudel became popular around Eastern Europe under the influence of the Habsburg empire. Sold in bakeries, cafes, and restaurants around Vienna, this is a delicate counterpoint to the slightly heavier American apple pie. It’s typically made with light, crisp pastry dough that’s stretched and thinned, filled with apples, sugar, raisins, lemon, rum, cinnamon, and cloves. Often, the strudel is garnished with breadcrumbs mixed with nuts and dusted with powdered sugar.
It’s absolutely delicious accompanied with Viennese coffee or black tea. Strudels can also be found filled with other varieties of fruits, including berries and apricots.
