This pastry is Hungarian in origin but made famous by the Viennese. Strudel pastry is an extremely thin dough with a lot of elasticity, made from special flour, oil and water. Commercial phyllo pastry can be substituted. It is brushed with butter, filled with fruits and rolled then baked until crisp and golden brown. Apple is the most traditional filling, but other fruits such as pears, nectarines, peaches, apricots, cherries can be used as well as cheese or quark fillings. Danish strudel is made from a yeast-based dough and German strudel is made from puff pastry.
a log of thin stretched dough enfolding juicy fruit or cheese filling. Favorites are sliced apples and currants, cherries and almonds, or cottage cheese and raisins. Reputedly of Austro-Hungarian origin, and never forgotten by those who have tasted it
A fruit sweet made from very thin layers of pastry.
Austrian sweet made from very thin layers of pastry wrapped round fruit, most famously apple. A savoury version can also be made.
thin sheet of filled dough rolled and baked
a plump, log-shaped pastry packed with apples and raisins surrounded by a thin dough that bakes up light, crispy and golden
Paper thin pastry rolled around sweet fillings of fruit, nuts, or cheese. Savory versions of this are similar to the Russian coulibiac.
A dessert pastry of very thinly stretched dough, rolled around fillings of apples, raisins, nuts or other fruits.
This German word for "whirlpool" refers to a pastry made of layers of thin dough spread with a filling, then rolled up and baked. The extremely thin pastry resembles Phyllo.
A very thin pastry filled and rolled - either sweet or savoury. Originally from Vienna it was reputedly invented by a Hungarian chef who based it on Phyllo pastry. Classically filled with Apples and raisins many other variants are now coomonly used. Recipe
a German pastry of paper-thin flaky dough, filled with a sweet or savory mixture, often apple.