Strudel vs Kipferl
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Strudel
Strudel is a rolled pastry associated with Austrian and other Central European cuisines. It is made by stretching dough into an extremely thin sheet, spreading it with a filling, and rolling it into layered form before baking; apple, sour cherry, sweet cheese, poppy seed, and savory fillings are common. The thin dough and rolled construction distinguish strudel from pies and cakes, and the pastry...
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Kipferl
Kipferl is the German-language name for a family of crescent-shaped baked goods associated with Austria and other parts of Central Europe. The term can refer to yeast-raised breakfast rolls as well as richer cookies, including Vanillekipferl made with ground nuts and coated in vanilla sugar. Its curved form predates the modern French croissant, although recipes and dough types vary substantially....
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