description Strudel Overview
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 is served in homes, cafes, bakeries, and traditional restaurants.
insights Ranking position
Strudel ranks #8 of 126 in the Pastry ranking, behind Churro, ahead of Opéra Cake.
help Strudel FAQ
Is apple strudel made with puff pastry or stretched dough?
Traditional Apfelstrudel uses a hand-stretched dough that becomes thin enough to see through. Puff pastry is a convenient substitute, but its laminated butter layers produce a different texture.
Why are breadcrumbs added to apple strudel?
Toasted breadcrumbs absorb juice released by the apples while the strudel bakes. This helps protect the extremely thin dough from becoming wet and heavy.
Which fillings are used in strudel besides apple?
Central European versions include sour cherry, sweet cheese, poppy seed, and savory fillings. Topfenstrudel, for example, is an Austrian version filled with quark-like fresh cheese.
What makes Austrian strudel different from a simple fruit turnover?
Strudel is made by rolling filling inside one extremely thin sheet, creating many delicate layers in a long cylinder. A turnover generally encloses filling inside a folded piece of shortcrust or puff pastry.
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