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Countless versions of Strudel

The apple strudel, which originated in Arab countries and was brought to the Austro-Hungarian empire by Turkish troops, became popular in the salons of the capital as the “Viennese dessert” under the Empress Maria Theresia. The original Viennese strudel is still made today with a very thin, hand-made dough («Ziehteig»). In the meantime however, a great many versions of strudel have appeared, with the most varied fillings, known far beyond the Austrian borders.

In South Tyrol, the “Land of Apples”, strudel is of course made with the exquisite local fruits, and prepared especially with short pastry. From over the Alps they have “imported” strudel with poppy seeds, walnuts and ricotta cheese, served either with hot vanilla sauce or whipped cream, but they have also created versions with seasonal fruits, such as apricots (especially those from Vinschgau) or plums.

The savoury versions are prepared for starters, such a strudel with vegetables, potatoes or bread, made with puff pastry, short crust pastry, pastry with ricotta cheese or sour cream and accompanied by tomato sauce, chives or fresh cheese.

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