VIENNESE APPLE-NUT STRUDEL

Click here for additional photos.

LESSON OBJECTIVES AND OUTLINE FOR TEACHERS

I. LESSON OBJECTIVES

A. The students will demonstrate their knowledge of proper cooking techniques by preparing the Viennese Apple-Nut Strudel; thereby demonstrating that they know how to:

1. Peel and core apples.
2. Use a food processor to chop apples and nuts to the proper consistency.
3. Measure and combine ingredients.
4. Grate lemon peel.
5. Melt butter.
6. Work with very thin of phyllo.
7. Brush the phyllo carefully with butter and sprinkle with crumbs.
8. Brush the phyllo carefully with thinned apricot preserves.
9. Roll the strudels carefully with a clean dish towel.
10. Score the strudels carefully and bake until golden brown.

B. The students will demonstrate their knowledge of how this recipe fits into the history and traditions of the Jewish community of Austria by completing the final Sample Test.

II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES

A. TIMING

1. This recipe can be completed in class, although the baking time may extend beyond class time, so if the students cannot return to class later, it may be necessary to prepare them ahead for tasting.

2. Phyllo is notoriously delicate and sometimes sticks to itself if it has not been properly stored. To save time, it might be a good idea to have an additional package ready if some sheets are destroyed.

B. TECHNIQUES

1. To keep the phyllo from drying out and flaking (which can happen pretty quickly) it is advisable to keep the unused sheets covered at all times with a just barely damp clean dish towel.

2. The dish towel should be dampened with only a few sprinkles of water shaken from your hand. If it is too damp, the phyllo will stick to it and possibly disintegrate as you are trying to work with it.

3. Extra layers of phyllo can be added to smooth over a ragged appearance on top without any ill-effects. Brush with melted butter each time another layer is added.

III. FOOD FOR THOUGHT

A. What were some of the contributions of the vibrant, pre-WWII Austrian Jewish community to the world?

B. What historical event caused Theodore Herzl to write his pamphlet which inspired the Zionist Movement?

MATERIALS FOR VIENNESE APPLE-NUT STRUDEL

• 1 c. currants or raisins soaked in

• 6 T. apple juice

• 5 c. peeled, cored, and finely chopped apples

• 1 c. chopped pecans

• 1-1/4 t. ground cinnamon

• 1/2 c. granulated sugar

• 1/4 c. melted butter or margarine (1/2 stick)

• 2 T. grated lemon rind

• 2/3 c. apricot jam or preserves

• 1 to 2- 1-1b. large, packages “strudel leaves” or sheets (also called filo or phyllo), unfolded

• melted unsalted butter or margarine

• 1 c. fine dry bread crumbs or cake crumbs

• non-stick cooking spray (optional)

• 2 sharp knives

• measuring cups

• measuring spoons
• large mixing spoons
• fine strainer

• food processor with steel knife

• microplane grater
• brushes for butter and apricot preserves

• silicone spatulas

• large mixing bowl

• small pot for melting butter

• paper towels

• baking trays

• dish cloths

• dishwashing liquid

• dish towels

• pot holders

************************************

FOR THE STUDENTS

VIENNA, AUSTRIA

Vienna, the capital city of Austria, before WWII was one of the great intellectual capitals of the Jewish world; but, the effects of the Holocaust and the genocide that took place have reduced the Jewish presence and influence there to a mere shadow of its former glory. There were 178,000 Jews living in the city in 1934, out of a total population of well under two million. Today, all that is left are small communities in some of the main cities of Austria, with practically no Jewish presence in the smaller towns and villages. Deeply-rooted anti-semitism, sometimes in places that have no Jewish presence whatsoever, can make life there uncomfortable and occasionally can erupt into acts of terrorism. In August 1981, for example there was an Arab terrorist attack on the main synagogue in Vienna, and two people were murdered. At that time, Austrian Chancellor, Bruno Kreisky, who was of Jewish origin, had given outspoken support for Palestinian activists and subsequently, made remarks blaming the attack on Israel's refusal to yield to the demands of Palestinian Arabs.

In explaining the antisemitic climate change during the 21st century, the FGA (Forum Against Antisemitism) suggested three main developments which influenced the climate for the Austrian Jewish community: Firstly, since the beginning of public discussion during 2003 concerning restitution and restitution payments to the Jewish Faith Community as compensation for victims of war crimes, a growing extent of antisemitic attitudes towards Jewish citizens and Jewish institutions–in particular the Jewish Faith Community–has been felt. Secondly, the aggravated situation in the Middle East contributed to a negative attitude towards Jewish citizens. The FGA assumes that this is because many still do not make the distinction between the State of Israel and Jews, and hold their Jewish fellow citizens responsible for events in the Middle East. It should be mentioned that according to the annual survey conducted by the ADL [Anti-Defamation League] in 2007, “Attitudes Toward Jews and the Middle East in Six European Countries,” Austria was the one of the only two countries (together with Hungary) where more respondents cited anti-Jewish sentiment as opposed to anti-Israel feelings as the main cause of the violence directed against Jews in those countries. Thirdly, the FGA argued that a camouflaged, “coded” antisemitism evolved while the taboo against open antisemitism has weakened, but not disappeared. According to the FGA, this led to the growth of the social acceptance of right-wing extremism in Austria.

Significantly, Vienna was home to Theodore Herzl, whose pamphlet entitled “The Jewish State,” triggered the political Zionist movement in 1896.

VIENNESE APPLE-NUT STRUDEL*

Strudel is very traditional for Sukkot because of its lavish use of fruit and nuts. Also, it is “stuffed” like many other holiday foods. This quick version takes advantage of the packaged phyllo dough available refrigerated or frozen at many supermarkets, ethnic groceries, and gourmet stores. The ultra-thin sheets of dough are also often called, appropriately, “strudel leaves.”

• 1 c. currants or raisins soaked in
• 6 T. apple juice
• 5 c. peeled, cored, and finely chopped apples
• 1 c. chopped pecans
• 1-1/4 t. ground cinnamon
• 1/2 c. granulated sugar
• 1/4 c. melted butter or margarine (1/2 stick)
• 2 T. grated lemon rind
• 2/3 c. apricot jam or preserves
• 1-1b. large, packaged “strudel leaves” or sheets (also called filo or phyllo), unfolded
• melted unsalted butter or margarine
• 1 c. fine dry bread crumbs or cake crumbs
• non-stick cooking spray (optional)

1. Peel, core, and chop apples finely in food processor.
2. Grate lemon rind on small grater.
3. Melt the butter or margarine in a small saucepan.
4. Stir together in a large bowl, the apples, nuts, cinnamon, sugar, melted butter or margarine, and lemon rind.
5. Drain the currants or raisins, reserving 4 t. of the soaking liquid
6. Add the raisins to the apple mixture.
7. In the same small saucepan in which the butter was melted, heat the apricot jam with the reserved soaking liquid from the raisins until warmed and thinned.
8. Lay 1 strudel sheet on a slightly damp, but not wet, dish towel, and brush it very lightly with melted butter.
9. Evenly sprinkle the sheet with 1 T. of the crumbs.
10. Top with another buttered sheet and sprinkle with more crumbs.
11. Repeat the layering procedure with 4 more sheets.
12. Put an unbuttered sheet on top. Brush its entire surface with half the thinned apricot jam. Then sprinkle with more crumbs.
13. Compactly place half the apple mixture on the top sheet, keeping it in a narrow strip parallel to one longer side and 4 inches in from that edge. Leave a 1-inch margin on each of the shorter sides.
14. Fold over the 4-inch edge; then fold in the sides. Continue rolling up, jelly roll fashion, using the towel as an aid, if necessary.
15. Place the strudel, seam side down, in a non-stick spray-coated shallow baking pan.
16. If the top has become ragged, place another sheet of phyllo on top tucking the ends gently underneath the roll with a thin silicone spatula.  
17. Brush the entire outer surface of the strudel with melted butter.
18. Repeat from Step 8 with remaining ingredients.
19. Score each top diagonally, through a few leaves only, into about 12 even pieces.
20. Bake the strudels in a preheated 350° F. oven for about 45 minutes, or until strudel surfaces are lightly browned and crisp.
21. Cut through the scored marks to divide the strudel into serving pieces.
22. Makes 2 large strudels; about 24 servings. 

* Recipe courtesy of Gloria Kaufer Greene, The Jewish Holiday Cookbook: An International Collection of Recipes and Customs (Published in the United States by Times Books, a division of Random House, Inc., New York, and simultaneously in Canada by Random House of Canada Limited, Toronto, 1985), pp. 132-133.