Strudel
Type of layered pastry / From Wikipedia, the free encyclopedia
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A strudel (/ˈstruːdəl/ STROO-dəl, German: [ˈʃtʁuːdl̩] ⓘ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a traditional agri-food product (PAT) of South Tyrol.[1]
Type | Pastry |
---|---|
Place of origin | Austrian Empire |
Region or state | Austria, Italy, Israel, Hungary, Germany, France, Croatia, Poland, Ukraine, Romania, Czech Republic, Slovakia, Slovenia, Serbia, Bulgaria |
Main ingredients | Filo pastry |
The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek).[2] The pastry is likely descended from similar pastries such as börek and baklava.[3]