A layered pastry from Central European cuisine, typically consisting of very thin pastry dough wrapped around a sweet or savory filling. Apple strudel is the most famous variety, featuring spiced apples, breadcrumbs, and raisins.
From German 'Strudel,' meaning 'whirlpool' or 'eddy,' referring to the spiral shape created when the filled dough is rolled. The technique likely originated in the Byzantine Empire and was brought to Austria through Ottoman influence, where it became a signature of Viennese cuisine.
Traditional strudel dough is stretched so thin you should be able to read a newspaper through it - Austrian bakers demonstrate this skill by stretching the dough over an entire table using just their knuckles. The paper-thin layers create the characteristic flaky texture, and the technique requires years to master, which is why many modern versions use phyllo dough as a substitute.
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