Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them. These goods are often called pastries as a synecdoche , and the dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as bakers' confectionery . Common pastry dishes include pies , tarts , quiches , croissants , and pasties .
39-466: Strudel ( / ˈ s t r uː d əl / STROO -dəl , German: [ˈʃtʁuːdl̩] ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire . Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines . In Italy it
78-530: A combination of a shift to wine production, and economic changes in the apple industry . Only six commercial growers and one commercial processor remained in Sonoma County as of 2006. In 2005, Slow Food USA declared the Gravenstein apple a heritage food and included it in their Ark of taste . Slow Food USA reports that production in Sonoma County is currently 750,000 boxes (15,000 tons) of Gravenstein apples
117-614: A good pastry because they used oil in the cooking process, and oil causes the pastry to lose its stiffness. In the medieval cuisine of Northern Europe , pastry chefs were able to produce nice, stiff pastries because they cooked with shortening and butter. Some incomplete lists of ingredients have been found in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or ' huff paste ', that were eaten by servants only and included an egg yolk glaze to help make them more enjoyable to consume. Medieval pastries also included small tarts to add richness. It
156-400: A lot of time and focus. Presentation is an important aspect of pastry and dessert preparation. The job is often physically demanding, requiring attention to detail and long hours. Pastry chefs are also responsible for creating new recipes to put on the menu, and they work in restaurants, bistros, large hotels, casinos and bakeries. Pastry baking is usually done in an area slightly separate from
195-435: A lower level of protein than all-purpose or bread flours. Lard or suet work well because they have a coarse, crystalline structure that is very effective. Using unclarified butter does not work well because of its water content; clarified butter , or ghee , which is virtually water-free, is better, but shortcrust pastry using only butter may develop an inferior texture. If the fat is melted with hot water or if liquid oil
234-428: A poor pollinator of other apples. The short stems and variable ripening times make harvesting and selling difficult. The skin of the fruit is a delicately waxy yellow-green with crimson spots and reddish lines, but the apple may also occur in a classically red variation. These red apples, known as Red Gravensteins, are sports , which are genetically similar to Gravenstein, so they are not good pollinators for it, and nor
273-1018: A regular savory dim sum menu item. In the 19th century, the British brought western-style pastry to the Far East , though it would be the French-influenced Maxim in the 1950s that made western pastry popular in Chinese-speaking regions starting with Hong Kong . The term "western cake" (西餅) is used to refer to western pastry, otherwise Chinese pastry is assumed. Other Asian countries such as Korea prepare traditional pastry-confections such as tteok , hangwa , and yaksik with flour, rice, fruits, and regional specific ingredients to make unique desserts. Japan also has specialized pastry-confections better known as mochi and manjū . Pastry-confections that originate in Asia are clearly distinct from those that originate in
312-547: A tree at Fort Ross in 1811. The Gravenstein apple was introduced to the Canadian province of Nova Scotia in the 19th century. Charles Ramage Prescott , the father of the Nova Scotian apple industry, grew Nova Scotia's first Gravenstein trees in his orchard at Acacia Grove. By 1859, Gravenstein trees were commonly cultivated on Nova Scotian farms. The Gravenstein apple is still considered the choicest apple by many Nova Scotians, and
351-543: A u-pick. On the North Island of New Zealand, they are ready for picking around the last week of February to the first week of March. In Nelson in the northern region of the South Island, Gravenstein apples may be picked as early as mid-January as a cooking apple. In New Zealand, two red sports were selected from the more stripey "common" Gravenstein: Albany Beauty and Oratia. In Norway , Gravensteins are grown particularly in
390-578: A year; a third of the fruit (250,000 boxes) is of premium market quality. California State Route 116 through portions of western Sonoma County is designated "Gravenstein Highway" to commemorate the industry. Gravenstein is not a production apple in New Zealand and is not available in grocery stores anywhere in the country. There are a few trees here and there, though, and on occasion a small fruit grower or farmer's market will either have them for sale or allow
429-470: Is also associated with Ashkenazi Jewish cuisine , particularly of German, Swiss, and Austrian Ashkenazi Jews. Apple and raisin filling is popular, but cabbage has historically also been used as a filling for a savoury strudel. The cabbage is braised or caramelized with sliced onions and caraway seeds, sometimes with added sugar. Recipes may include chopped walnuts. Cabbage strudel ( káposztás rétes in Hungarian)
SECTION 10
#1733094557287468-508: Is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough ( paste , later pâte ) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to
507-468: Is available only in season. This is in part because neither cold storage, nor regular controlled atmosphere keeps the apples' distinctive aroma, although the Nova Scotia Fruit Growers' Association states that "recently however, low oxygen CA storage has shown promise in retaining this harvest-time quality". The Gravenstein plant is a triploid ; it requires pollination from other trees, and is
546-404: Is believed to bring good luck and a long life. It is also the subject of several traditional Hungarian nursery rhymes , two of which are Aki nem lép egyszerre ('who doesn't match the pace') and Tekeredik a rétes ('the snake coils'): Who doesn't match the pace, No rétes for the evening, For strudel is very good, It's what a soldier needs We're not going far Only to the edge of
585-532: Is especially associated with the cuisine of Hungarian Jews . The 19th-century American writer Alice Lee Moqué recorded an encounter with savoury strudel, ordered mistakenly as a dessert, in her account of her travels through Dalmatia (modern-day Croatia), at the Hotel Petka in Gravosa ( Gruz ). Assuming "Sprudel" was a type of "German sweetcake", Moqué's travel partner carelessly ordered a "Kraut sprudel", only to find
624-552: Is it for them. The flesh is juicy, finely grained, and light yellow. Gravenstein trees are among the largest of standard-root apples, with a strong branching structure; the wood is brownish-red and the leaves are large, shiny, and dark green. It grows best in moderate, damp, loamy soil with minimal soil drying during the summer months. Locations close to watercourses and edges of ponds are preferred. Gravensteins will not thrive in areas of high groundwater and require moderate protection against wind. In Austria , Gravensteins are used for
663-464: Is mention of sweetmeats, including small pastries filled with fruit. Roman cuisine used flour, oil, and water to make pastries that were used to cover meats and fowls during baking in order to keep in the juices, but the pastry was not meant to be eaten. A pastry that was meant to be eaten was a richer pastry that was made into small pastries containing eggs or little birds and that were often served at banquets. Greeks and Romans both struggled in making
702-479: Is recognized as a prodotto agroalimentare tradizionale (PAT) of South Tyrol . The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek). The pastry is probably descended from similar pastries such as börek and baklava . Strudel is an English loanword from German. The word derives from
741-455: Is used, the thin oily layer between the grains offers less of an obstacle to gluten formation and the resulting pastry is tougher. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry , care must be taken to blend the fat and flour thoroughly before adding any liquid---to ensure that the flour granules are adequately coated with fat and less likely to develop gluten . On
780-400: Is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper. There are numerous techniques for manually pulling strudel dough. One method is to roll the dough thin before laying it over the back of
819-456: Is widely grown on both coasts, although more in old farmstead orchards and back yards than in commercial orchards. During the first half of the 20th century, Gravenstein was the major apples cultivar grown in western Sonoma County, California , and was the source for apple sauce and dried apples for the U.S. troops in World War II . Most of the orchards in Sonoma County are now gone due to
SECTION 20
#1733094557287858-925: The Lungenstrudel or Fleischstrudel . In Hungary, the most common fillings include raisin- cottage cheese (túrós rétes), sour cherries (meggyes rétes), apples (almás rétes), poppy seeds (mákos rétes), walnuts (diós rétes), though sour cream and tejberizs (sweet rice porridge) also used to be common. Regional apple varieties prevail with choice based on a firm to semi-firm texture once baked. Tasting notes are acidic with apple flavour. Varieties include Belle de Boskoop , Stayman Winesap , Gravenstein , Newtown Pippin , Bramley's Seedling , Karmijn de Sonnaville , Zabergau Reinette , Yellow Transparent, Calville Blanc , Granny Smith , Glockenapfel , Jonagold , Jonathan , Northern Spy , and Rhode Island Greening . Strudel (in Yiddish : שטרודל , pron. shtrudl ) in general
897-557: The "national apple" on 18 September 2005, although its market share has since decreased in relation to imported apples. In the United States, Gravensteins are found most widely on the west coast, and in particular, around the Sonoma County, California , town of Sebastopol . Luther Burbank praised the apple, "It has often been said that if the Gravenstein could be had throughout the year, no other apple need be grown." In Canada it
936-540: The @ symbol: " keruchit " ( כרוכית ), this also being the formal word for the strudel pastry. In both cases, the allusion is to the spiral form of strudel. (Other languages have evolved a name for the symbol in a similar way, by borrowing a food term, for example: rollmops in Czech and Slovak; and kanelbulle in Swedish.) In Hungary, rétes , a traditional Hungarian strudel is consumed at Farsang or New Year, because it
975-697: The German word Strudel , which in Middle High German literally means ' whirlpool ' or ' eddy '. Although it is known by its German name in most language areas, it used to be called by its Hungarian name, rétes. The menu at the Ritz hotel in Paris in the early 19th century, for example, included 'Rétes Hongrois', for which the strudel flour was ordered from Hungary and the pâtissiers were sent to Pest to learn. Traditional strudel pastry differs from puff pastry in that it
1014-605: The New World starting in the 16th century. Many culinary historians consider French pastry chef Antonin Carême (1784–1833) to have been the first great master of pastry making in modern times. Pastry-making has a strong tradition in many parts of Asia. Chinese pastry is made from rice, or different types of flour, with fruit, sweet bean paste or sesame -based fillings. The mooncakes are part of Chinese Mid Autumn Festival traditions, while cha siu bao , steamed or baked pork buns, are
1053-492: The Younger (1662-1708), who grafted them onto an apple tree in the garden of the family's Gråsten Palace . The apple cultivar was named "Gråsten" or "Gravenstein" (German variant of the "Gråsten"). One source claims it was Fredrik himself who brought the cultivar to Gråsten Palace. The Gravenstein apple was introduced to western North America in the early 19th century, perhaps by Russian fur traders , who are said to have planted
1092-483: The hands and drawing it thin by pulling the hands apart from one another. Purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperor's perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with
1131-812: The help of the tea towel and baked in the oven. The best-known strudels are apple strudel (Apfelstrudel in German) and Topfenstrudel (with sweet soft quark cheese , in Austrian German Topfen ), followed by the Millirahmstrudel (milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry ( Weichselstrudel ), sweet cherry, nut filled ( Nussstrudel ), apricot strudel, plum strudel, poppy seed strudel ( Mohnstrudel ), rhubarb strudel and raisin strudel. There are also savoury strudels incorporating spinach , cabbage , potato, pumpkin, and sauerkraut , and versions containing meat fillings such as
1170-499: The main kitchen. This section of the kitchen is in charge of making pastries, desserts, and other baked goods. Gravenstein Gravenstein (Danish: Gråsten , meaning "graystone", after Gråsten Palace ) is a triploid apple cultivar that originated in the 17th century or earlier. The fruit has a tart flavor, and it is heavily used as a cooking apple, especially for apple sauce and apple cider . It does not keep well, and it
1209-481: The other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants , the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to yeast bread dough, spreading it with butter, and folding it to produce many thin layers. Pastry chefs use a combination of culinary ability and creativity for baking, decoration, and flavoring with ingredients. Many baked goods require
Strudel - Misplaced Pages Continue
1248-516: The pastry category. Pastries also tend to be baked. The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks, and Phoenicians all had filo-style pastries in their culinary traditions. In the plays of Aristophanes , written in the 5th century BC, there
1287-476: The production of high-quality brandy ( Obstler ) that is particularly popular in the southern Steiermark . In Australia , they are available for a few weeks early in the apple season—late January and early February—from the Blue Mountains region west of Sydney. In Denmark , Gravensteiner is picked in the second half of September. Danish Food Minister Hans Christian Schmidt proclaimed the Gravenstein to be
1326-655: The provinces of Telemark and Hardanger. In Hardanger a memorial has been erected for Johannes Pedersen Aga who planted the first Gravenstein tree in Norway in 1792. The town of Sogndal , home to numerous orchards, has named one of its streets Gravenstein Street. According to a common version of events, Gravenstein was brought to Denmark by count Carl Ahlstedt, who found it at the monastery L'Abbaye de Hautcombe near Lac du Bourget in Savoyen. He sent branches home to his brother, count Frederik
1365-428: The sweet and often ornate confections implied today. The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include filo dough , puff pastry , choux pastry , short dough , pâte brisée , pâte sucrée , and other enriched doughs. Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor —simple breads are thus excluded from
1404-436: The sweet pie crust was filled with "the most awful mixture" of hot, boiled cabbage. Observant Hungarian Jews would make the dough with oil and serve them for Simchat Torah and Purim , to match the customary drink imbibed at these celebrations. In Hebrew colloquial speech, the symbol @ in email addresses is called "shtrudel" ( שטרודל ), a German loan word for the pastry. There is also an official Hebrew language word for
1443-479: The west, which are generally much sweeter. Different kinds of pastry doughs are made by utilizing the natural characteristics of wheat flour and certain fats. When wheat flour is mixed with water and kneaded into plain dough, it develops strands of gluten, which are what make bread tough and elastic. In a typical pastry, however, this toughness is unwanted, so fat or oil is added to slow down the development of gluten. Pastry flour can also be used, since it typically has
1482-398: The world We won't be staying there long either Only for twelve hours The snake coils, Wants to be a rétes, The rétes coils, Wants to be a snake "The snake coils" is sung while children do a special circle dance , imitating the coiling and shapeshifting of the snake. [REDACTED] Media related to Strudel at Wikimedia Commons Pastry The French word pâtisserie
1521-468: Was not until about the mid-16th century that actual pastry recipes began appearing. These recipes were adopted and adapted over time in various European countries, resulting in the myriad pastry traditions known to the region, from Portuguese " pastéis de nata " in the west to Russian " pirozhki " in the east. The use of chocolate in pastry-making in the west, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from
#286713