- by John Jacobs

In all of Europe, there are few countries with a history as colorful as Austria. A linchpin nation straddling Central and Eastern Europe, Austria has been constantly caught up in the conflict of East vs. West. While its borders and style of government have frequently changed, one thing has remained constant: the high quality of the local cuisine.

Austrian food is often lumped in with German food as being one and the same, but the reality is that though the two countries share many ties, they have distinct flavors that are unique to each. Contrary to popular stereotypes, this does not merely mean different kinds of meats, sausages, and pâtés. Austria actually has a rich agrarian culture that dates back to the early years of the Neolithic Era, when the group known as the Linear Pottery Culture moved into the area and laid the foundations for all other European agricultural communities.

These early cultivators gave the country an appreciation for the flavors that come from the ground, and helped locals develop an enduring preference for locally sourced produce. Regional varietals for fruits and vegetables are often the center of heated debates around which hamlet produces the sweetest, tangiest, or simply most mouth-watering bits for the table.

Historically Favored Organic Foods

Throughout Austria, the organic foods that have been the more prized are those with rich flavor profiles. Fruits have been meticulously cultivated, especially apples, apricots, plums, blackberries, raspberries, and cranberries. These have been treasured for their juicy richness as well as for the many delicious but healthful foods that can be made from them.

The most common treasures are thick jams and jellies that are slathered on the regions 300+ varieties of breads and rolls. In addition to providing a heavy dose of flavor, these fruits concoctions provide antioxidants, dietary fiber, and anti-aging doses of resveratrol to the public. Traditionally made with whole fruits that are locally sourced, the brightly colored jars make popular souvenirs.

Jellies aren’t the end of the fruit parade, however. Fruits such as apples and apricots are made into ciders that are mixed with sparkling water for the preferred national meal time beverage. Yet the true fruit powered enthusiasm doesn’t kick in until the waiter brings out the dessert menus. Cakes topped with fresh fruits and baked tarts are long standing winners, but the international champion remains the iconic apple strudel.

An Apple a Day Keeps Herr Doktor Away

Those curious how a dessert can qualify as a healthy food choice need to step away from commercialized editions and focus back on how real Austrians prepare their apple strudel. Specific varietals of apples are used, and the dough is prepared from scratch. Fortunately, locals aren’t the only ones who are insisting on a shift away from saccharine mass produced apple strudel back toward the real thing. As the slow food movement spreads, creating authentically delicious - and truly healthful - apple strudel is back in vogue.

The main ingredients in traditional apple strudel are few. Apples, raisins, cinnamon, sugar, flour, butter, and salt complete the list. Without a laundry list of preservatives or additives, there’s little to set off allergic responses, and the ingredients have been upgraded in modern variations to their most natural and flavorful forms. Winesap apples are the preferred variety of apples for taste, while organic cane sugar or stevia are used for the sweetening agents instead of processed white sugar. Those not wanting butter can use olive oil.

The apples themselves couple with the cinnamon to offer the greatest health benefits. Apples contain pectin, which works as an appetite suppressant, and cinnamon is an antioxidant, stomach soother, and appetite suppressant in its own right. Instead of an overly sweet dessert, apple strudel offers a chance to get a full serving of fruit in and control other snacking or craving urges.

Traditional preparation can be a calorie-burning activity as well. Hand-made dough needs to be rolled out so thin that it is practically translucent after a vigorous kneading session (though frozen phyllo dough can be used in a pinch). Grating apple and cinnamon for the filling can also be an intensive process, making cooks truly excited to taste the first bites of their creations.

Spreading Health Along With Tradition

Digging deeper in the true nature of the apple strudel, it can be easy to see the appeal. The basic premise of apple strudel - fruit filled pastry - gets past those who eschew most “health food” items due to their lack of taste. There is no denying that apple strudel taste good - it’s just surprising that the whole package can actually be good for you.

There is also the appeal of eating an institution. Apple strudel is considered to be the national dish of Austria, and the afternoon kaffee und kunchen (coffee and cake) tradition traditionally features tea and apple strudel. Thus, those indulging aren’t depriving themselves of anything and often have the chance to show off their cultural awareness as they eat.

Variations on the dish can also keep it from becoming a repetitive treat. Popular variations include adding walnuts or lemon zest to the ingredients. Both add nutrition right along with taste in that walnuts provide omega 3 fatty acids while the citrus provides Vitamin C.

Tipping the Scales for Austrian Desserts

The many health benefits of apple strudel make it a choice that diners can feel good about when ordering dessert. As obesity concerns spread around the world, having a snack and dessert option that is delicious and diet friendly will only serve to accelerate the popularity of the apple strudel.

Apple strudel also wins by being an easily understood dish with a long, rich history. Austrian can point with pride to their national dessert, knowing that for millions it is love at first bite.

The stereotypical heaviness of Germanic foods is not present in this dish, which may help open diners’ minds to other Austrian foods, or at the very least, the Austrian dessert tradition. Natural fruits and locally sourced ingredients can provide an easily embraced mindset for evaluating any other dessert that attempts to top the apple strudel.