Strudel
From Wikipedia, the free encyclopedia
For the typographical character nicknamed 'strudel', see @.
Image:Strudel.jpg A strudel is a type of pastry that originated in Central Europe and is most often associated with Austrian and German cuisine. The best known kinds are Apfelstrudel (with apple) and Topfenstrudel (with Topfen, also called Quark), others include Weichselstrudel (sour cherry strudel) and Mohnstrudel (Poppy seed strudel); there are also savoury strudels incorporating spinach, sauerkraut and so on.
Strudel pastry is very elastic. It is made from flour with a high gluten content and with very little fat and no sugar. The pastry is rolled out and stretched very thinly over the back of one's hand. Purists say it should be so thin that a newspaper can be read through it. Then the pastry is laid out on a tea towel, filled and then rolled up with help of the towel. It is baked in an oven.
Traditional strudelpastry is different from strudels served in other parts of the world that are often made from filo or puff pastry. It probably had its origin with Byzantine or oriental pastries (see baklava).
Some American Companies such as Pillsbury, have made commercialized versions, called Toaster Strudel, much smaller, higher in sugar, and in calories. These are somewhat similar to Pop Tarts.
The origin of the word itself is said to have come from the German word for whirlpool, Strudel.
Where is your strudel? Here it is.cs:Štrůdl de:Strudel (Küche) fa:استرودل it:Strudel he:שטרודל ru:Штрудель
