Not to be confused with Nut roll or Streusel. This article is about the food. It became popular in the buko salad century throughout the Habsburg Empire. Strudel is an English loanword from German.

The dough is rolled or stretched thin. Then it is filled and rolled. Traditional strudel pastry differs from puff pastry in that it is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added.

Regional apple varieties prevail with choice based on firm to semi-firm texture once baked. Tasting notes are acidic with apple flavor. Ashkenazi Jewish cuisine, particularly of German, Swiss, and Austrian Ashkenazi Jews. Apple and raisin filling is popular, but cabbage has historically also been used as a filling for a savoury strudel. Observant Hungarian Jews would make the dough with oil and serve them for Simchat Torah and Purim, to match the customary drink imbibed at these celebrations.

Vienna City Library, Manuscript department, H. From Old High German stredan “to bubble, boil, whirl, eddy”, according to etymonline. Kluge Etymologisches Wörterbuch der deutschen Sprache, 23rd edition. German Apple Strudel Recipe – Apfelstrudel – A Delicious German Dessert”.