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The recipe for the apple strudel has been developed over the years thus varying from one person to another. The traditional recipe for the Viennese strudel originated from the Moorish-Spanish origin. In the 17th and 18th century, the Moors brought their recipe to Spain and south of France which were later adopted by Austria. In the 19th century, variations in the fillings came about, and different types of strudels were invented. The filling which is easy to make consists of ingredients such as cooking apples, bread crumbs, brown sugar, cinnamon, and raisins. After it has rested, the dough is rolled out using a pin on a lightly floured surface. The mixture is constantly sprinkled with a little flour on both sides as it continues to be spread out to fit on a wide surface. The rolled out dough should come out very wide, soft, smooth and thin such that one can see through it. The filling which may consist of buttered bread crumbs, grated cooking apples, brown sugar, and raisins is prep...

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Apple Strudel

devmien
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