Streusel and strudel are both popular treats, especially in German and Austrian baking.
While both are delicious, they’re very different: Streusel is a crumbly topping, whereas strudel is a layered pastry with a filling.
So, what exactly sets these two apart? We’ll clear up the confusion between streusel and strudel by diving deep into their ingredients, how they’re made, and the many delicious variations you can find. Get ready to explore the delightful world of streusel vs strudel!
What is Streusel?
Streusel is the sweet, crumbly topping you often see on cakes, muffins, pies, and other baked goods. It’s one of those things that seems fancy but is actually super simple to make, and it’s a staple in German and Austrian desserts.
Key Ingredients
The basic streusel recipe involves just flour, butter, and sugar. You can then jazz it up with spices like cinnamon, nutmeg, or cardamom, depending on what you’re baking. Some people like to add oats or nuts for extra texture and flavor.
Making Streusel
To make streusel, you just combine the dry ingredients—flour, sugar, spices, etc.—in a bowl. Then, you “cut in” cold butter using a pastry blender or your fingers until the mixture looks like coarse crumbs. Some people prefer to use softened butter because it’s easier to incorporate. Either way works!
Streusel: Variations and Tips
Streusel is a pretty forgiving topping, and there are tons of ways to change it up depending on what you’re baking. Here are a few ideas:
Recipe Variations
- Gluten-free streusel: Just swap out the regular flour for your favorite gluten-free blend.
- Brown butter streusel: Brown the butter before you mix it in for a richer, nuttier taste.
- Spice variations: Try different spices like ginger, cardamom, or allspice to complement the flavors in your base recipe.
Tips for Perfect Streusel
- Don’t overmix: Mix the streusel ingredients just until they come together. Overmixing can develop the gluten in the flour, making for a tougher topping.
- Get the ratio right: Make sure you have the right balance of dry and wet ingredients. Too much butter or liquid can make the streusel dense and clumpy instead of crumbly.
- Store it right: If you’re not using the streusel right away, you can store it in the fridge or freezer until you’re ready to bake.
What is Strudel?
Strudel is a layered pastry with a sweet or savory filling. Although it originated in Austria, it’s popular in many parts of Central and Eastern Europe. The best-known version is Apfelstrudel, or apple strudel.
Strudel Dough (Strudelteig)
Traditional strudel dough is made to be very thin and elastic. It takes a practiced hand to stretch and handle it properly. It’s so thin, in fact, that you should be able to read a newspaper through it.
Some recipes call for phyllo dough as a shortcut, but purists will tell you that it’s not the same.
Common Strudel Fillings
Apple is the most popular filling by far. But strudel can also be filled with cherries, poppy seeds (Mohnstrudel), cheese, or other fruits. Savory strudels can be filled with spinach, cabbage, or meat.
Tips for making apple strudel
Strudel can be tricky to make, but it’s worth the effort. Here are some tips to help you get the perfect apple strudel:
Dough Preparation
- Knead the dough for at least 8 minutes to develop the gluten. This will give the strudel its characteristic chewy texture.
- Let the dough rest for at least 30 minutes. Resting allows the gluten to relax, which makes the dough easier to stretch.
Stretching the Dough
- Roll and stretch the dough as thinly as possible. The thinner the dough, the more delicate the strudel will be.
- Traditionally, you should be able to read a newspaper through the stretched dough.
Filling Preparation
- Slice the apples thinly so they cook evenly.
- Use a combination of sweet and tart apples for the best flavor.
- Add raisins, nuts, and spices to the filling to customize the flavor.
Streusel vs. Strudel: What’s the difference?
So, what are the key differences between streusel and strudel?
- Form and Texture: Streusel is a crumbly topping, while strudel is a complete, multi-layered pastry.
- Complexity of Preparation: Streusel is fast and simple to make. Strudel takes patience and time.
- Key Ingredients: Streusel is usually made from flour, butter, and sugar. Strudel uses dough, filling, and careful layering.
- Typical Usage: Streusel sits on top of something else, like a muffin. Strudel is the finished product.
In short, while both sound similar, they’re very different things!
Frequently Asked Questions
Is streusel German or Dutch?
Streusel is definitely German in origin! While it’s enjoyed in many countries, its roots are firmly planted in German cuisine, specifically originating from the regions of Silesia and Lusatia. The word itself is German.
Why is it called a streusel?
The name “streusel” comes from the German word for “something scattered” or “sprinkled.” This perfectly describes how the crumbly topping is applied – sprinkled or scattered over the top of cakes, muffins, or pies.
Is strudel Swiss or German?
Strudel is actually Austrian! While Austria shares cultural and linguistic ties with Germany, strudel is considered a national dish of Austria. It became popular throughout the Austro-Hungarian Empire and beyond.
What’s the difference between crumble and streusel?
While both are crumbly toppings, streusel and crumble have distinct differences. Streusel typically consists of flour, butter, and sugar, sometimes with nuts or spices. Crumble, on the other hand, often includes oats in addition to flour, butter, and sugar, giving it a slightly chewier, more textured consistency. Crumbles often also have a higher ratio of butter to flour than streusels.
Conclusion
So, streusel is a crumbly topping, while strudel is a layered pastry filled with deliciousness. Both are wonderful in their own way. Why not try making both? That way, you can experience the unique culinary charm of streusel and strudel for yourself!