Mother's Chocolate Strudel Recipe - Vegan in the Freezer (2024)

FAQs

Can you freeze strudel before baking? ›

It can also be frozen before baking. Simply wrap well in baking parchment and cling film, then place on a tray and freeze until firm. (You can then remove the tray if you need space.) Freeze for up to six months, then bake from frozen at the temperature stated above for 35-40 mins.

Prepare now, eat later

The Apple Strudel will keep in the fridge for up to 2 days. Reheat until crisp and hot. Alternatively, freeze the strudel, whole or in slices, for up to a month. Allow to defrost if frozen and reheat in a hot oven for a few minutes until hot.

The word derives from the German word Strudel, which in Middle High German literally means 'whirlpool' or 'eddy'.

Probably the second most famous Austrian Delight

First mentioned in 1697, the classic Austrian Apple Strudel is made with ultra-thin puff pastry and filled with apples, raisins and almonds.

You can do either. We like to freeze it raw then bake from frozen but you can make, freeze (to chill), bake, cool and freeze if you want to get a step further ahead.

Like cakes and quick breads, muffins, cupcakes, and scones freeze beautifully. Bake them, cool them, wrap individually in plastic wrap or Press & Seal, then place in a large zipped-top bag or freezer container. No need to wrap twice—just 1 layer of wrap for these small items is fine.

Chef Jürgen suggests adding the filling ingredients in a single layer after rolling out the dough; mixing the filling together prior to assembly will result in a soggy strudel as the sugar will draw the water out from the apples.

With correct storage, frozen puff pastry can last for 12 months in the freezer. However, the puff pastry must be kept in a tightly-sealed container so that it doesn't come into direct contact with frost, which introduces moisture and increases the risk of mold growth.

Easy to confuse due to the similar names, strudel and streusel are actually different types of dessert. An apple strudel has thin sheets of pastry wrapped around the filling, while streusel is a crumbly sweet topping of sugar, flour, and butter that is often layered over pies and cakes.

It was the Turkish Baklava pastry, introduced into Austria in 1453 that laid the foundation for strudel. Gradually strudels with different fillings were created. The oldest strudel recipe is for a milk-cream strudel. It was handwritten in 1696 and the original can be found at the Viennese City Library.

What does strudel translate to in English? ›

The strudel is Austrian in origin, and its name comes from the German word Strudel, meaning "whirlpool" - which the pastry resembles when cut to reveal its thin sheet of dough rolled around the filling.

One of the most popular treats in any traditional Viennese café, this iconic dessert is considered by many to be the national dish of Austria. Often mistaken for being of German origin, the oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

Strudels filled with soft cheese, sour cherries and poppy seeds were all popular at the time. The pastry, defined by its rolled-up shape (strudel translates as 'whirlpool'), can also be filled with meat or vegetables. It is said to derive from Turkey's baklava, which entered Austria during the Ottoman occupation.

I always think of strudel as a healthier than average dessert, as filo pastry has no butter or sugar added, and using any fresh fruit in baking is pure goodness. I can only marvel at the dexterity and patience required to make filo pastry from scratch – I always buy it.

Oven-from Frozen

Preheat oven to 350 degrees F. Remove strudel from packaging and place on cookie sheet in oven. Cook for 30-40 minutes until browned.

FREEZE AFTER BAKING

When ready to eat, thaw completely in the refrigerator, remove the plastic wrap, but leave on the foil, and place slices or rolls in the oven.

You can freeze uncooked pastry but if you roll it and freeze and plan to shape once defrosted there is a risk that it will be dry and prone to crack.