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strudel
Sign in to saveStrudel ( , ) 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 Austrian 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 (PAT) of South Tyrol.
Strudel is a layered pastry dessert with sweet or savory fillings that became popular throughout the Austrian Empire in the 18th century. It remains an important part of Austrian and German cuisine, and is also found in other Central European cuisines and recognized as a traditional product in Italy's South Tyrol region.
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Key facts
- Food.name
- Strudel
- Food.image
- Strudel.jpg
- Food.caption
- Apple strudel made in Czechia
- Food.country
- Austrian Empire
- Food.type
- Pastry
- Food.main_ingredient
- Filo pastry
via Wikipedia infobox
Wikidata facts
- Image
- Strudel bei Strudel-Café Kröll in Innsbruck 2.jpg
Show 3 more facts
- Commons category
- Strudel
- inception
- 1696-00-00
- native label
- Strudel
Sources (3)
via Wikidata · CC0
~6 min read
Article
12 sectionsContents
- Etymology
- Pastry
- Varieties
- Apple
- Savoury cabbage
- Gallery
- In culture
- Symbol @ in Hebrew
- Hungarian tradition
- See also
- References
- External links
Strudel ( , ) 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 Austrian 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 (PAT) of South Tyrol.
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). The pastry is probably descended from similar pastries such as börek and baklava.