Strudel - Rolled to Please

Reliable sources will tell you that strudel is originally Austrian. Well, the name definitely sounds like it. But if you find yourself in Zagreb and many other continental parts of Croatia, you might feel like you've arrived in the land of strudel. That's how wide-spread and popular it is. Of course, it shows our connection with the former Habsburg Monarchy. Although the standard Croatian word for this dessert is savijača, in Zagreb we've slightly modified the German original and turned it into štrudla. It can be found literally everywhere - in bakeries, restaurants, our homes. It’s a crowd pleaser, a classic, the safest bet there is. Once it’s ready, it can last for days. In the dessert section, a nice juicy strudel sprinkled with caster sugar is the ultimate comfort food. No wonder homemade strudels are the only dessert in the majority of mountain huts on Medvednica Mountain, the best reward after an exhausting hike.

“Sour cherry strudel, at its peak in early summer, but available all year round.” Image credit: Taste of Croatia

Why is it so popular? First of all, the recipe and the procedure are quite simple and haven’t changed over the years, decades, centuries even. We’re all familiar with it and there’s no messing with the strudel. The ingredients are easy to find and affordable. The filling changes according to seasons and there’s always something yummy to use. If you want to make your own dough, things do get a bit complicated because it’s a skill that takes patience and experience. Luckily, the sheets of dough for strudel can now be bought anywhere, from big brands at supermarkets to hand-made products at farmers’ markets.  To keep it real, you have to use filo dough.  Yes, puff pastry can also be used, and it can make a tasty strudel, but somehow that’s like cheating. The standard is superthin sheets of filo dough, soft on the inside, crispy on the outside.

“When served properly, strudel can make a fancy dessert.” Image credit: Taste of Croatia

The sheets are carefully rolled to accommodate and protect the filling. Don’t ever skimp on it, that’s the biggest sin in strudel making. The filling can be sweet or savoury. Mostly it’s fruit, but vegetables or even poppy seeds can be used, too. The most common and favoured strudels in Zagreb are probably apple and sour cherry, available all year round. Apples are always to be found, and cherries can be frozen. Still, it is best when seasonal fruit is used. Sometimes people substitute fruit jam for real fruit, which is legitimate, but second rate. In the season, there’s nothing like a hot strudel filled with apricots, plums or berries. Cottage cheese is the most rewarding and versatile filling, because it gives a wide range of flavours. Use some squash or spinach with it, and you get a nice savoury strudel. Add a bit of sugar and raisins, you get a sweet treat. Sometimes you don’t use anything but the basic filling, sometimes you spice it up or upgrade a little. In Austria it is common to serve sweet strudels with some kind of sauce, mosly vanilla. You won’t see much of that in Zagreb, we like to keep things simple, but when a strudel is served as dessert in a decent restaurant, expect a sweet sauce, whipped cream or a scoop of ice cream on the side.

“Apricot strudel with vanilla sauce.” Image credit: Taste of Croatia

When the hot and deliciously smelling strudel comes out from the oven, there can’t be a better invitation for everyone to gather around the dining table. After you’ve successfully rolled your first homemade strudel, you’ll be anxious to repeat the process. And practice makes perfect!

Header Image credit: Taste of Croatia

Author: Taste of Croatia