Strudel
Strudel
Strudel (/ˈstro͞odl/, 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 part of Austrian cuisine but also common in many other Central European and Eastern European cuisines.
Etymology
The word "strudel" is derived from the German word "Strudel", which in Middle High German literally means "whirlpool" or "eddy".
Types of Strudel
There are many types of strudel, the most well-known of which is probably the Apple Strudel. Other popular types include the Cherry Strudel, Cheese Strudel, and Poppy Seed Strudel. Each type of strudel has its own unique set of ingredients and preparation methods.
Preparation
Strudel is made from a thin, elastic dough. The dough is made from wheat flour, water, oil, and salt. The dough is then filled with various fillings, depending on the type of strudel being made. The filled dough is then rolled up and baked until golden brown.
Serving
Strudel is typically served warm and often accompanied by vanilla sauce, whipped cream, custard, or ice cream. It can be served as a dessert or as a main dish.
See Also
External links
- Medical encyclopedia article on Strudel
- Wikipedia's article - Strudel
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski