Strudel
Strudel is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century through the Habsburg Empire. Strudel is part of Austrian cuisine but also common in many other Central European and Eastern European cuisines.
History[edit | edit source]
The oldest strudel recipes (a milk-cream strudel and a cheese strudel) are from 1696, in a handwritten cookbook at the Vienna City Library. The pastry descends from similar Near Eastern pastries.
Varieties[edit | edit source]
There are many types of strudel, including:
Preparation[edit | edit source]
Strudel is made from a thin, unleavened dough. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly. Purists say that it should be so thin that you can read a newspaper through it. The dough is also stretched carefully to make it large enough to cover the kneading table. The filling is spread onto the thin dough, which is then rolled up and baked.
See also[edit | edit source]
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