German Heritage · Bakery Classic
Apfelstrudel
Photo: Dinkum / Wikimedia Commons · CC0 1.0
Hansa Hotel and Bojo's, two of Swakopmund's oldest bakeries, still hand-stretch their strudel dough thin enough to read a newspaper through it — a technique passed down from Austro-German pastry chefs.
Thin layers of stretched pastry are wrapped around spiced apples, raisins and cinnamon, baked until golden, and served warm with a dusting of icing sugar, a dollop of cream or vanilla sauce.
Why it's made this way: German colonial bakers brought Central European pastry traditions to the Namib coast, and Swakopmund's cafés have kept the recipe alive as a fixture of afternoon Kaffee und Kuchen (coffee and cake).
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