strudeln

Strudel is a traditional pastry in Central European cuisine, particularly associated with Austria and the former Austro-Hungarian Empire. The name derives from the German strudel, meaning swirl or vortex, reflecting the rolled, spiraled shape of the finished pastry. The dough is stretched to a nearly transparent, paper-thin sheet before it is filled and rolled.

The classic strudel dough is unleavened or only lightly leavened, made from flour, water, a little oil or butter, and a pinch of salt, sometimes with eggs. It is kneaded and rested, then rolled and stretched by hand until it can be stretched across a surface without tearing. The filling is placed along one edge, and the dough is rolled into a long log before baking. A common sweet filling is Apfelstrudel, which combines tart apples with sugar, cinnamon, lemon zest, raisins, and breadcrumbs fried in butter to absorb moisture.

There are many variants beyond apple, including Topfenstrudel (curd cheese), Kirschstrudel (cherry), Pflaumenstrudel (plum), and other fruit or nut fillings. Savory versions exist as well, such as Krautstrudel (cabbage) or spinach-filled varieties. In modern kitchens, puff pastry can be used as a substitute for traditional dough, though traditionalists may prefer the classic unleavened dough.

Culturally, strudel is a hallmark of Austrian cuisine and is widely found in bakeries and cafes across Central Europe. It is commonly served warm, dusted with powdered sugar, and sometimes accompanied by vanilla sauce or cream, reflecting its role in both everyday dining and festive occasions.