Strudel

From Wikipedia, the free encyclopedia

Not to be confused with Nut roll or Streusel.

This article is about the food. For the feature found on sea ice, see Strudel (ice). For the typographic
symbol "@" (strudel), see @.
Strudel

An apple strudel

Type

Pastry

Place of origin

Austria, Hungary, and Slavic Europe

Main ingredients

Filo pastry

Cookbook: Strudel

Media: Strudel

Strudel festival in Hungary

A strudel (/strudl/, German: [tudl]) is a type of layered pastry with a filling that is usually sweet.
It became popular in the 18th century through the Habsburg Empire. Strudel is most often
associated withAustrian cuisine but is also a traditional pastry in the whole area of the former AustroHungarian Empire.

The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten
cookbook at the Vienna City Library (formerly Wiener Stadtbibliothek).[1] The pastry descends from
similar Near Eastern pastries (see baklava and Turkish cuisine).[2]
Contents
[hide]

1 Etymology

2 The pastry

3 See also

4 References

Etymology[edit]
Strudel is an English loanword from German.[3] The word derives from the German word Strudel,
which in Middle High German literally means "whirlpool" or "eddy".[4][5][6]
In Hungary, it is known as rtes, in Croatia as trudel, trudla or savijaa, in Bosnia and
Herzegovina and Serbia as trudla or savijaa, in Slovenia as trudelj or zavitek, in the Czech
Republic as zvin or trdl,[7] inPoland and Romania as trudel, and in Slovakia as trda or zvin.

The pastry[edit]
The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet
soft quark cheese, in Austrian German Topfen), followed by the Millirahmstrudel (Milk-cream strudel,
Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled
(Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel.
[8]
There are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut,[9] and
versions containing meat fillings like the (Lungenstrudel) or (Fleischstrudel).
Traditional Hungarian, Austrian, and Czech strudel pastry is different from strudels elsewhere, which
are often made from puff pastry. The traditional strudel pastry dough is very elastic. It is made [10] from
flour with a high glutencontent, water, oil and salt, with no sugar added. The dough is worked
vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen
tea towel[11] or kitchen paper.[12] Purists say that it should be so thin that you can read a newspaper
through it. A legend has it that the Austrian Emperor's perfectionist cook decreed that it should be
possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is
spread on it. The dough with the filling on top is rolled up carefully with the help of the tea towel and
baked in the oven.

See also[edit]

Baklava

Sfogliatelle

References[edit]

1.

Jump up^ N.N.: Koch Puech. Ein Vortrefflich und Gerechtes Koch Puech, darinen bey 1350 Rahre und
Kostbahre Speisen begreiffen Nemblichen vor aller Hand Pastetten und Dortten gebachenen Sulzen ... [!]
Unterschudliche guete Suppen auch von Fischen Und dergleichen andrer Wahrmen Speisen mehr zu Kochen und
zue Zurichten, 1696. Vienna City Library, Manuscript department, H.I.N. 18845

2.

Jump up^ Friederich Kunz: Die Strudelfamilie - eine Wiener Mehlspeisendynastie mit orientalischeuropischem Stammbaum, in "backwaren aktuell", 2/11

3.

Jump up^ "Words in English: Loanwords". rice.edu.

4.

Jump up^ Oxford English Dictionary, second edition. 1989.

5.

Jump up^ From Old High German stredan "to bubble, boil, whirl, eddy", according to etymonline.

6.

Jump up^ Seebold, Elmar. 1999. Kluge Etymologisches Wrterbuch der deutschen Sprache, 23rd
edition. Berlin: Walter de Gruyter, p. 803.

7.

Jump up^ "Bedrunka -> Recepty - zviny". unas.cz.

8.

Jump up^ June Meyers Authentic Hungarian Heirloom Recipes Cookbook

9.

10.

Jump up^ Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. p. 127. ISBN 96313-3600-X. OCLC 32227400.
Jump up^ "Real Homemade Strudel Dough". gatewayno.com.

11.

Jump up^ Rita Amend. "German Apple Strudel Recipe - Apfelstrudel - A Delicious German
Dessert". GermanyInsiderFacts.

12.

Jump up^ Cloake, Felicity (17 March 2011). "How to cook the perfect apple strudel". The
Guardian (London). Retrieved 4 January 2015.