strudel

Strudel is a type of layered pastry with a filling that originated in the Austrian-Hungarian Empire. The dough is made from unleavened dough that is stretched very thin and then filled with various ingredients. The most famous variety is apple strudel, or Apfelstrudel, which typically contains spiced apples, sugar, raisins, and breadcrumbs.

The dough is traditionally made by hand, with the baker stretching it until it is so thin that you can read a newspaper through it. Once stretched, the dough is spread with a thin layer of melted butter, then the filling is placed along one edge. The pastry is then rolled up, sealed, and baked until golden brown.

While apple is the most common filling, strudels can also be made with other fruits like cherries, apricots, or berries. Savory strudels are also popular, often filled with cheese, spinach, or meat. Strudel is often served warm, typically dusted with powdered sugar, and can be accompanied by vanilla sauce, whipped cream, or ice cream. It is a popular dessert and pastry in many parts of Central and Eastern Europe, particularly in Austria, Germany, Hungary, and the Czech Republic.