 Apple strudel made in the Czech Republic | |
| Type | Pastry |
|---|---|
| Place of origin | Austrian Empire |
| Region or state |
|
| Main ingredients | Filo pastry |
Strudel (/ˈstruːdəl/ STROO-dəl, German: [ˈʃtʁuːdl̩] ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a prodotto agroalimentare tradizionale (PAT) of South Tyrol.[1]
The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek).[2] The pastry is probably descended from similar pastries such as börek and baklava.[3]
- ^ "Dicissettesima revisione dell'elenco nazionale dei prodotti agroalimentari tradizionali" (PDF). Italian Ministry of Agricultural, Food and Forestry Policies. 2017. p. 78.
- ^ 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
- ^ Friederich Kunz: Die Strudelfamilie – eine Wiener Mehlspeisendynastie mit orientalisch-europäischem Stammbaum, in "backwaren aktuell", 2/11 Archived 2012-07-22 at the Wayback Machine