Strudel

Strudel

Strudel festival in Hungary
Type	Pastry
Place of origin	Austria, Hungary, and Slavic Europe
Main ingredients	Filo pastry

A strudel (/ˈstruːdəl/, German: [ˈʃtʁuːdəl]) is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century through the Habsburg Empire. Strudel is Austrian cuisine.

The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Vienna City Library (formerly Wiener Stadtbibliothek). The pastry descends from similar Near Eastern pastries (see baklava and Turkish cuisine).

Strudel is an English loanword from German. The word derives from the German word Strudel, which in Middle High German literally means "whirlpool" or "eddy".

In Hungary, it is known as rétes, in Croatia as štrudel, štrudla or savijača, in Bosnia and Herzegovina and Serbia as štrudla or savijača, in Slovenia as štrudelj or zavitek, in the Czech Republic as závin or štrůdl, in Poland sztrucla or strucla and Romania as ștrudel, and in Slovakia as štrúdľa or závin.