When you visit restaurants and coffee shops of all sizes in Vienna, you will often see a kind of cake, apple pie. Apple pie originated in the territory of Habsburg Empire in Austria. In the era of Maria Teresa, apple pie became popular in Austrian upper class and became the most popular "Viennese pastry" at salon parties. Later, apple pie has been adopted by Austrian court kitchens since ancient times and has become a traditional pastry and national dish in Austria. Nowadays, this method of making cakes has spread all over the world.
It is said that this kind of pie originated in Arabian Peninsula and eventually spread to Turkey through Egypt, Palestine and Syria. Pie, as a kind of food ration, is easy to carry and store for a long time, so when Ottoman Turks fought in Vienna, pie became a necessary food ration for Turkish soldiers. At the same time, the Turks also brought the technology of making pies to Vienna. Finally, the pies from Turkey were improved in Vienna, and Austria called them "pies".
In the16th century, Rudder only spirally wound dough into cakes with 10 to 12 layers, and sprinkled white sugar powder after baking. By the end of 16, some pastry shops had filled pies with different fruits or cheeses. /kloc-in the 0 ~ (th) century, great changes have taken place in the technology of making egg rolls. The dough is rolled into a thin layer of translucent dough, wrapped in paper and placed on the table, then rolled into a spiral shape and filled with different fruits or ingredients. This is the pie we tasted today.