Monday, February 28, 2011
Apple strudel with pastafrolla (short pastry)
Well strudel is nothing but a variation of the baklava which is a very popular dessert of Turkish and Arab cooking made of sugar, dried fruit and honey.
You must be now wondering, how is it that got here in Europe?
In the sixteenth century, Ottoman Turks defeated the Hungarians and besieged Vienna too, dominating Hungary for 200 years. During this period the Hungarian people assimilated many Ottoman's customs and culinary traditions. The Hungarians made some changes too, obviously: They added the apples, which abounded in Hungary in olden times and that's how the baklava became the strudel or rather Apfel strudel. Then with the Austro-Hungarian Empire this dessert has spread all over the world, in Italy it is prepared in the lands that were once under the domination of the Austro-Hungarian monarchy indeed.
Also, every place has its own recipe: with the short pastry, with the strudel pastry (traditional, thin: the apples are rolled in it before baking) or with puff pastry.
There are also other versions with different fruits: with pears, apricots, berries and also there are those who apply the strudel composition to prepare pies, such as with vegetables, sauerkrauts and cold cuts.
But let's move on to the preparation of this delicacy, I have prepared it with short pastry and I'll have to thank my little sister for it:
Ingredients for the pastafrolla (short pastry):
Flour 200g (7 oz)
Butter 80 g (1/3 cup)
Sugar 50 g (1/4 cup)
a pinch of cinnamon
a pinch of baking powder or baking soda
2 tablespoons of limoncello (or other liqueur to taste)