Ștrudel

Ștrudel is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century through the Habsburg Empire. Ștrudel is part of the Austrian cuisine but also common in the other Central and Eastern European cuisines.

History

The word "Ștrudel" is derived from the German word "Strudel," which in Middle High German literally means "whirlpool" or "eddy". This refers to the layered pastry's technique of rolling and stretching thin dough, which is similar to the technique used in Middle Eastern pastries like Baklava.

Preparation

The traditional Ștrudel pastry dough is made from flour with a high gluten content, egg, water, and fat, usually butter. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly. Purists say 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 over the dough, which is then rolled up and baked in the oven. The most common type of Ștrudel in Austria is Apfelstrudel (apple Ștrudel), but there are many other fillings, including sweet fillings of fruits, nuts, or sweet cheese, and savory fillings of meat or vegetables.

Varieties

There are many varieties of Ștrudel, including:

• Apfelstrudel (apple Ștrudel)
• Topfenstrudel (sweet cheese Ștrudel)
• Nussstrudel (nut Ștrudel)
• Mohnstrudel (poppy seed Ștrudel)
• Kirschstrudel (cherry Ștrudel)
• Fleischstrudel (meat Ștrudel)

In popular culture

Ștrudel has become an iconic dish in the Austrian cuisine and is often associated with the country. It is often served in cafes and is a popular dessert dish in Austria and other Central and Eastern European countries.

See also

• List of pastries
• List of desserts
• Austrian cuisine

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