Struudel

Struudel is a type of layered pastry, most famously associated with Austrian and German cuisine. The name derives from the German word "strudel," meaning "whirlpool," referring to the characteristic spiral shape of the rolled dough. The most well-known variety is Apfelstrudel, or apple strudel, which features thinly sliced apples, sugar, cinnamon, and often raisins, all encased in layers of stretched dough.

The dough for strudel is a key element. It is traditionally made by stretching a simple flour and water dough until it is paper-thin, a technique that requires considerable skill and practice. This thin dough allows for multiple layers to be created when rolled, resulting in a light and flaky pastry. Other fillings are also common, including quark (a type of fresh dairy product), poppy seeds, and various fruits.

Strudel has a long history, with its origins often traced back to the Byzantine Empire and its spread through the Ottoman Empire into Central Europe. Recipes for strudel appeared in Hungarian cookbooks in the 17th century, and its popularity grew significantly in Austria, particularly during the Austro-Hungarian Empire. Today, strudel is a beloved dessert enjoyed in many parts of the world, often served warm with a dusting of powdered sugar or a side of vanilla sauce or ice cream.