The pride of Hungarian chefs are certainly Strudel - Retes Teszta (pronounced "RAY-Tesh").
The dough is folded several times to create multiple layers, hence the name. Retes is "king" of cakes in Central Europe. Hungarian Retes corresponds to Vienna Strudel, except that it is a bit thinner. Retes is a Hungarian peasant cake and used to be part of any celebration party in the Hungarian lowlands are. Today he is open throughout Hungary.
There is a clear family similarity between the Greek and phyllo strudel dough. Hungarians first adopted the incredibly thin strudel dough from the Turkish Baklava pastries. This famous dessert is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. The Greeks also use spinach and create their Spanakopita, or spinach pie is a delicious cake in the Greek family Burek stuffed with chopped spinach, feta cheese. It is not the same as rolled strudel - instead of neatly folded in a triangular plot, but the dough preparation is identical. It is typical of the cuisines of former Ottoman Empireand much of central and southwestern Asia. Filo of phyllo means "leaf" in Greek, but according to historians eat, it is of Turkish descent. Several Turkish cuisine set in Hungaryfrom these people (after all - they did rule the country for 150 years.) The flaky, tasty, layered sheets of tissue-thin pastry is just fantastic and can be used in many savory and sweet recipes as well. Thank you Turkey!
And while the German and Austrian varieties tend to be a bit heavier and sweeter, the Hungarian Strudel is much easier and tasteful, without being too sweet. An important note is that the traditional Austrian strudel pastry is different from strudel served in other parts of the world and is often made of puff pastry.
"Cream colored ponies and crisp apple strudel" ... from Sound of Music is a very Austrian tradition. For many people, Apple Strudel, the most famous of all the strudel and the most famous of all Austrian cakes, it has always been closely associated with Viennain particular. But we have one important point clear right from the start - it is generally accepted that the dessert does not come from all Austriaat. Thus the origin of this beautiful mystery remains unsolved dough.
The warm, sugar-free strudel dusted often associated with cafes in central Europe. But even after a thorough examination of each of these countries strudel is not the same, nor are the names consistent. In Hungaryit known as Retes. Sloveniaas in Strudel or Zavitek. Tthe Czechs call or ZAVIN? Trúdl. Romaniait in the state known as Strudel and finally, the Croats and use a similar name called? Trudla or SavijaÄÂ? A.
The story is different about this Hungarian Strudel arrived in Vienna, but the general theory is this: With the departure of Ottoman invaders (the Ottoman Empire at its peak included Vienna), took the now unemployed Turkish and Hungarian cooks their skills and specialties (and Strudel was certainly one of them) for kitchens in Vienna's aristocrats in the new Austro-Hungarian Empire.
Although the origins of strudel still seem too vague, and many countries will claim these delicious light and versatile pastry, we certainly can not say that we zeroed in on the origin. The most important information is that the recipes for strudel varies from country to country. Now, a little research shows the following: the oldest recipe found dating from the late 1600's, a hand-written one at that - and found the town library Viennaat - The Wiener Stadtbibliothek. From this recipe, the batter thinks its origins in the Byzantine Empireor Middle Eastern pastries are. Some suspect that the Austrian strudel imported kitchen with Bosniaand Croatiaand from Borek. Borek (also called Burek and other variants) is a family of baked or fried filled pastry made of a thin flaky dough known as yufka (or filo). It is often filled with an assortment of cheeses, feta, or a siren KAA? Ar Others are filled with minced meat or vegetables. Now these are supposed to have been invented in Central Asiaby nomadic Turks, became a popular part of the Ottoman kitchen. (Ref: Wikipedia)
We can never completely solve the mystery, but let's put the problems that arise, and we focus on the dough itself - structure, creation, the ingredients - we? Traditional Strudel pastry is very elastic. It is made from flour with a relatively high content of gluten, eggs, water and butter. The flower is often called the same name - Strudel Flour (or hard flour). The dough is pretty powerful work, rested and eventually rolled and stretched his hand, so thin over a large table covered with a fresh white towel that looks like paper. I remember reading a story citing that "... it must be so thin that a newspaper can be read by." The legend says that the Austrian emperor perfectionist cook decreed that it should be possible to read a love letter through. When the dough is stretched, melted butter or oil over finely brushed over the surface thoroughly to avoid the oversized thin cracks. The final preparation is the filling, which can range from sweet fillings such as, apples, cherries and walnuts and poppy seeds to farmers cottage cheese with raisins plump for the spicy version with combinations include spinach, cabbage, pumpkin, sauerkraut and meat. The filling is distributed evenly over the top layer, the batter then carefully rolled up towel, brush with more melted butter, and finally baked in the oven with a golden light brown.
The papery-thin strudel dough is complemented by a range of typical Hungarian fillings:
Hungarians are papery-thin strudel dough, tart green apples, tiny black poppy seeds, crunchy walnuts, pink cherry, driving pudding, sweet noodles, cabbage farmers cottage or cream cheese studded with plump raisins and some cake or bread crumbs in your hand. The number of different fillings strudel now-a-days, is almost unlimited, and include both sweet and savory dishes. The spicy version is especially popular among Eastern Europeans, and in fact was a staple food for most people at one time in countries such as Hungary, Greece Turkeyand.
The dough is folded several times to create multiple layers, hence the name. Retes is "king" of cakes in Central Europe. Hungarian Retes corresponds to Vienna Strudel, except that it is a bit thinner. Retes is a Hungarian peasant cake and used to be part of any celebration party in the Hungarian lowlands are. Today he is open throughout Hungary.
There is a clear family similarity between the Greek and phyllo strudel dough. Hungarians first adopted the incredibly thin strudel dough from the Turkish Baklava pastries. This famous dessert is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. The Greeks also use spinach and create their Spanakopita, or spinach pie is a delicious cake in the Greek family Burek stuffed with chopped spinach, feta cheese. It is not the same as rolled strudel - instead of neatly folded in a triangular plot, but the dough preparation is identical. It is typical of the cuisines of former Ottoman Empireand much of central and southwestern Asia. Filo of phyllo means "leaf" in Greek, but according to historians eat, it is of Turkish descent. Several Turkish cuisine set in Hungaryfrom these people (after all - they did rule the country for 150 years.) The flaky, tasty, layered sheets of tissue-thin pastry is just fantastic and can be used in many savory and sweet recipes as well. Thank you Turkey!
And while the German and Austrian varieties tend to be a bit heavier and sweeter, the Hungarian Strudel is much easier and tasteful, without being too sweet. An important note is that the traditional Austrian strudel pastry is different from strudel served in other parts of the world and is often made of puff pastry.
"Cream colored ponies and crisp apple strudel" ... from Sound of Music is a very Austrian tradition. For many people, Apple Strudel, the most famous of all the strudel and the most famous of all Austrian cakes, it has always been closely associated with Viennain particular. But we have one important point clear right from the start - it is generally accepted that the dessert does not come from all Austriaat. Thus the origin of this beautiful mystery remains unsolved dough.
The warm, sugar-free strudel dusted often associated with cafes in central Europe. But even after a thorough examination of each of these countries strudel is not the same, nor are the names consistent. In Hungaryit known as Retes. Sloveniaas in Strudel or Zavitek. Tthe Czechs call or ZAVIN? Trúdl. Romaniait in the state known as Strudel and finally, the Croats and use a similar name called? Trudla or SavijaÄÂ? A.
The story is different about this Hungarian Strudel arrived in Vienna, but the general theory is this: With the departure of Ottoman invaders (the Ottoman Empire at its peak included Vienna), took the now unemployed Turkish and Hungarian cooks their skills and specialties (and Strudel was certainly one of them) for kitchens in Vienna's aristocrats in the new Austro-Hungarian Empire.
Although the origins of strudel still seem too vague, and many countries will claim these delicious light and versatile pastry, we certainly can not say that we zeroed in on the origin. The most important information is that the recipes for strudel varies from country to country. Now, a little research shows the following: the oldest recipe found dating from the late 1600's, a hand-written one at that - and found the town library Viennaat - The Wiener Stadtbibliothek. From this recipe, the batter thinks its origins in the Byzantine Empireor Middle Eastern pastries are. Some suspect that the Austrian strudel imported kitchen with Bosniaand Croatiaand from Borek. Borek (also called Burek and other variants) is a family of baked or fried filled pastry made of a thin flaky dough known as yufka (or filo). It is often filled with an assortment of cheeses, feta, or a siren KAA? Ar Others are filled with minced meat or vegetables. Now these are supposed to have been invented in Central Asiaby nomadic Turks, became a popular part of the Ottoman kitchen. (Ref: Wikipedia)
We can never completely solve the mystery, but let's put the problems that arise, and we focus on the dough itself - structure, creation, the ingredients - we? Traditional Strudel pastry is very elastic. It is made from flour with a relatively high content of gluten, eggs, water and butter. The flower is often called the same name - Strudel Flour (or hard flour). The dough is pretty powerful work, rested and eventually rolled and stretched his hand, so thin over a large table covered with a fresh white towel that looks like paper. I remember reading a story citing that "... it must be so thin that a newspaper can be read by." The legend says that the Austrian emperor perfectionist cook decreed that it should be possible to read a love letter through. When the dough is stretched, melted butter or oil over finely brushed over the surface thoroughly to avoid the oversized thin cracks. The final preparation is the filling, which can range from sweet fillings such as, apples, cherries and walnuts and poppy seeds to farmers cottage cheese with raisins plump for the spicy version with combinations include spinach, cabbage, pumpkin, sauerkraut and meat. The filling is distributed evenly over the top layer, the batter then carefully rolled up towel, brush with more melted butter, and finally baked in the oven with a golden light brown.
The papery-thin strudel dough is complemented by a range of typical Hungarian fillings:
Hungarians are papery-thin strudel dough, tart green apples, tiny black poppy seeds, crunchy walnuts, pink cherry, driving pudding, sweet noodles, cabbage farmers cottage or cream cheese studded with plump raisins and some cake or bread crumbs in your hand. The number of different fillings strudel now-a-days, is almost unlimited, and include both sweet and savory dishes. The spicy version is especially popular among Eastern Europeans, and in fact was a staple food for most people at one time in countries such as Hungary, Greece Turkeyand.
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