Strudel

:For the typographical character nicknamed 'strudel', see @.

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A strudel is a type of Central European pastry, especially popular in Austria. The best known kinds are Apfelstrudel (with apple) and Topfenstrudel (with Topfen), others include Weichselstrudel (cherry strudel) and Mohnstrudel (Poppy seed strudel); there are also savoury strudels incorporating spinach, sauerkraut and so on.

Related Topics:
Central European - Pastry - Austria - Apfelstrudel - Topfenstrudel - Topfen - Spinach - Sauerkraut

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Strudel pastries are very elastic. It is made from flour with a high gluten content and with very little fat and no sugar. The pastry is rolled out and streched very thinly over the back of one's hand. Purists think it should be so thin that a newspaper can be read through it. Then the pastry is laid out on a tea towel, filled and then rolled up with help of the towel. It is baked in an oven.

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Traditional Austrian strudelpastry is different from strudels served in other parts of the world that are often made from filo or puff pastry. It probably had its origin with Byzantine or oriental pastries (see baklava).

Related Topics:
Filo - Puff pastry - Byzantine - Baklava

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Some American Companies such as Pillsbury, have made commercialized versions higher in sugar, and in calories. Most people would compare the American Made ones to Pop Tarts.

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The origin of the word itself is said to have come from the Middle High German word for whirlpool, Strudel.

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