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Food & Beer   /   February 23, 2017

Why You Gotta Be So Strudel?

 

 

Strudel.

 

Isn’t that just a fun word to say? Let’s say it three times fast.

 

Strudel. Strudel. Strudel. 

We crack ourselves up.

 

But seriously. Strudel may be super fun to say, but when it comes to the art of this German favorite we don’t mess around.

 

Let’s get technical for a second. The word strudel is defined as: a thin sheet of filled dough rolled up and baked. The word itself translates from Middle High German strodel or whirpool; which comes from the way it is rolled to form a swirl-like pattern of doughy deliciousness.

 

Now that that’s out of the way, let’s talk specifically about the strudel at our Haus.

 

Apfelstrudel to be exact.

 

Our Apfelstrudel is way more than a dictionary definition. It’s homemade in Bavaria and imported to Las Vegas where we bake it until its slightly crispy outside and soft, sweet inside can only be defined as inspiring. And don’t even get us started on the rich vanilla sauce that complements each bite of apple-filled euphoria. Per-Fec-Tion.

 

 

 

Apfelstrudel is by far the most popular type of strudel in Germany; however, it’s not an everyday indulgence. The delicate layers of flavor are usually reserved for special occasions. Luckily we consider every day at our Haus something of a celebration so we serve our famous dessert whenever the craving strikes.

 

And we can’t forget the brew.

 

Usually our bier serves as the culinary counterpart to much of our fare, but we have to give it to another type of brew for this one: coffee.

 

 

Whether it’s an espresso, cappuccino, latte or a regular cup of Joe, coffee is the preferred liquid pairing in Germany. The rich aroma and flavor serve as the ideal match for this decadent dessert.

 

Now that we have sparked your craving for Apfelstrudel (we hope!), share this post with someone you can talk into sharing a slice with you, or just come in and enjoy it all for yourself!

 

 


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