Strudel

A 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 traditional agri-food product (PAT) of South Tyrol.

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
Apple strudel made in the Czech Republic
TypePastry
Place of originAustrian Empire
Region or stateAustria, Italy, Israel, Hungary, Germany, France, Croatia, Poland, Ukraine, Romania, Czech Republic, Slovakia, Slovenia, Serbia, Bulgaria
Main ingredientsFilo pastry

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). The pastry is likely descended from similar pastries such as börek and baklava.

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