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Strudel

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Strudel

A strudel or a stroodle is a type of pastry that originated in Turkey, named Strudel baklava. It is related to Balkan burek and it is largely diffused in the whole area formerly belonging to the Austro-Hungarian empire, for example, in Hungary (Rétes), in Slovenia, Croatia and Italy. The best-known kinds are Apfelstrudel (with apple) and Topfenstrudel (with Topfen, ricotta soft cheese), while 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, little fat (butter) and no sugar. The pastry is rolled out and stretched very thinly over the back of the hand. Purists say it should be so thin that a newspaper can be read through it. The tale is told that the Emperor's cook decreed that it should be possible to read a love letter through it. Then the pastry is laid out on a tea towel and filled. Then it is rolled with the help of the towel and baked in an oven.

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