View source for Strudel

{{Short description|Type of layered pastry}}
{{About|the food|the feature found on sea ice|Strudel (ice)|the typographic symbol "@" (strudel)|@}}
{{Distinguish|Nut roll|Streusel}}
{{use dmy dates|date=October 2024}}
{{Infobox food
| name             = Strudel
| image            = Strudel.jpg
| image_size       = 
| caption          = Apple strudel made in the Czech Republic
| alternate_name   = 
| country          = [[Austrian Empire]]
| region           = {{plainlist|
*Austria
*Italy
*Israel
*Hungary
*Germany
*France
*Croatia
*Bosnia and Herzegovina
*Poland
*Ukraine
*Romania
*Czech Republic
*Slovakia
*Slovenia
*Serbia
*Bulgaria
}}
| creator          = 
| course           = 
| type             = [[Pastry]]
| served           = 
| main_ingredient  = [[Filo pastry]]
| variations       = 
}}

'''Strudel''' ({{IPAc-en|ˈ|s|t|r|uː|d|əl}} {{respell|STROO|dəl}}, {{IPA|de|ˈʃtʁuːdl̩|lang|de-Strudel.ogg}}) is a type of layered [[pastry]] with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the [[Habsburg monarchy|Habsburg Empire]]. Strudel is part of [[Austrian cuisine]] and [[German cuisine]] but is also common in other [[Central European cuisine]]s. In Italy it is recognized as a {{lang|it|[[prodotto agroalimentare tradizionale]]}} (PAT) of [[South Tyrol]].<ref>{{cite web|date=2017|title=Dicissettesima revisione dell'elenco nazionale dei prodotti agroalimentari tradizionali|url=https://www.politicheagricole.it/flex/cm/pages/ServeAttachment.php/L/IT/D/7%252Ff%252Fc%252FD.752a52535cc29bcadf34/P/BLOB%3AID%3D11568/E/pdf|publisher=[[Ministry of Agricultural, Food and Forestry Policies|Italian Ministry of Agricultural, Food and Forestry Policies]]|page=78|type=PDF}}</ref>

The oldest strudel recipes (a [[Milk-cream strudel|Millirahmstrudel]] and a turnip strudel) are from 1696, in a handwritten cookbook at the [[Wienbibliothek im Rathaus]] (formerly Wiener Stadtbibliothek).<ref>N.N.: Koch Puech. Ein Vortrefflich und Gerechtes Koch Puech, darinen bey 1350 Rahre und Kostbahre Speisen begreiffen Nemblichen vor aller Hand Pastetten und Dortten gebachenen Sulzen ... [!] Unterschudliche guete Suppen auch von Fischen Und dergleichen andrer Wahrmen Speisen mehr zu Kochen und zue Zurichten, 1696. Vienna City Library, Manuscript department, H.I.N. 18845</ref> The pastry is probably descended from similar pastries such as [[börek]] and [[baklava]].<ref>[http://www.wissensforum-backwaren.de/files/backwaren_aktuell_02_11.pdf Friederich Kunz: ''Die Strudelfamilie – eine Wiener Mehlspeisendynastie mit orientalisch-europäischem Stammbaum'', in "backwaren aktuell", 2/11] {{webarchive|url=https://web.archive.org/web/20120722052558/http://www.wissensforum-backwaren.de/files/backwaren_aktuell_02_11.pdf |date=2012-07-22 }}</ref>

==Etymology==
Strudel is an English [[loanword]] from German.<ref>{{cite web|url=http://www.ruf.rice.edu/~kemmer/Words/loanwords.html|title=Words in English: Loanwords|work=rice.edu}}</ref> The word derives from the German word ''Strudel'', which in [[Middle High German]] literally means '[[whirlpool]]' or '[[eddy (fluid dynamics)|eddy]]'.<ref>''Oxford English Dictionary'', second edition. 1989.</ref><ref>From [[Old High German]] ''stredan'' "to bubble, boil, whirl, eddy", according to [http://www.etymonline.com/index.php?term=strudel etymonline].</ref><ref>[[Elmar Seebold|Seebold, Elmar]]. 1999. ''Kluge Etymologisches Wörterbuch der deutschen Sprache'', 23rd edition. Berlin: Walter de Gruyter, p. 803.</ref>

Although it is known by its German name in most language areas, it used to be called by its [[Hungarian language|Hungarian]] name, ''rétes''. The menu at the [[Hôtel Ritz Paris|Ritz]] hotel in Paris in the early 19th century, for example, included 'Rétes Hongrois', for which the strudel flour was ordered from Hungary and the [[Pastry chef|pâtissiers]] were sent to [[Budapest|Pest]] to learn.<ref>{{Cite journal |last=Eszenyi |first=Réka |date=2021-05-19 |title=Nagy György Angol–magyar nagy kollokációszótár (Budapest: Tinta Kiadó, 2020. 392 pp. ISBN: 978-963-409-263-6) |url=http://dx.doi.org/10.35924/fordtud.23.1.15 |journal=Fordítástudomány |volume=23 |issue=1 |pages=149–151 |doi=10.35924/fordtud.23.1.15 |issn=1419-7480|hdl=10831/61733 |hdl-access=free }}</ref>

==Pastry==
Traditional strudel pastry differs from [[puff pastry]] in that it is very elastic. It is made<ref>{{cite web|url=http://www.gatewayno.com/cuisine/recipes/desserts/strudel.html|title=Real Homemade Strudel Dough|work=gatewayno.com}}</ref> from flour with a high [[gluten]] content, water, oil, and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel<ref>{{cite web|url=http://www.germany-insider-facts.com/apple-strudel.html|title=German Apple Strudel Recipe – Apfelstrudel – A Delicious German Dessert|author=Rita Amend|work=GermanyInsiderFacts}}</ref> or kitchen paper.<ref>{{Cite news |first=Felicity |last=Cloake |url=https://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/17/how-cook-perfect-apple-strudel |title=How to cook the perfect apple strudel |work=[[The Guardian]] |date=17 March 2011 |location=London |access-date=4 January 2015}}</ref> There are numerous techniques for manually pulling strudel dough. One method is to roll the dough thin before laying it over the back of the hands and drawing it thin by pulling the hands apart from one another.<ref>{{Cite web|title=Strudelteig Grundrezept – Rezept|url=https://www.ichkoche.at/strudelteig-grundrezept-rezept-11079|access-date=2021-01-12|website=www.ichkoche.at|language=de}}</ref> Purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperor's perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven.
[[File:Apple wrap.JPG|thumb|The dough is rolled or stretched thin; then it is filled and rolled.]]
[[File:Strudl.jpg|thumb|Two baked strudels]]

==Varieties==
The best-known strudels are [[apple strudel]] (Apfelstrudel in German) and Topfenstrudel (with sweet soft [[quark cheese]], in Austrian German [[Quark (cheese)|Topfen]]), followed by the [[Millirahmstrudel]] (milk-cream strudel, Milchrahmstrudel). Other strudel types include [[Morello Cherry|sour cherry]] (''Weichselstrudel''), sweet cherry, nut filled (''Nussstrudel''), [[apricot]] strudel, [[plum]] strudel, [[poppy seed]] strudel (''Mohnstrudel''), rhubarb strudel and [[raisin]] strudel.<ref>June Meyers Authentic Hungarian Heirloom Recipes Cookbook</ref> There are also savoury strudels incorporating [[spinach]], [[cabbage]], potato, pumpkin, and [[sauerkraut]],<ref>{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |isbn=963-13-3600-X |oclc=32227400 |page=127}}</ref> and versions containing meat fillings such as the ''Lungenstrudel'' or ''Fleischstrudel''.

In Hungary, the most common fillings include raisin-[[cottage cheese]] (túrós rétes), [[Prunus cerasus|sour cherries]] (meggyes rétes), [[apple]]s (almás rétes), [[poppy seed]]s (mákos rétes), [[walnut]]s (diós rétes), though [[sour cream]] and tejberizs (sweet rice porridge) also used to be common.

===Apple===
Regional apple varieties prevail with choice based on a firm to semi-firm texture once baked. Tasting notes are acidic with apple flavour. Varieties include [[Belle de Boskoop]], [[Stayman Winesap]], [[Gravenstein]], [[Newtown Pippin]], [[Bramley apple|Bramley's Seedling]], [[Karmijn de Sonnaville]], [[Reinette|Zabergau Reinette]], Yellow Transparent, [[Calville Blanc d'hiver|Calville Blanc]], [[Granny Smith]], [[Glockenapfel]], [[Jonagold]], [[Jonathan (apple)|Jonathan]], [[Northern Spy]], and [[Rhode Island Greening]].<ref>Jacobsen, Rowan, 2014; Apples of Uncommon Character</ref>

===Savoury cabbage===
Strudel (in {{langx|yi|שטרודל}}, pron. {{respell|shtrudl}}) in general is also associated with [[Ashkenazi Jewish cuisine]], particularly of German, Swiss, and Austrian Ashkenazi Jews. Apple and raisin filling is popular,<ref>{{cite web |last1=Rappoport |first1=Chaya |title=Classic Apple Strudel Recipe |url=https://www.myjewishlearning.com/the-nosher/classic-apple-strudel-recipe/ |website=My Jewish Learning |date=11 December 2018 |publisher=70/Faces Media |access-date=18 July 2021}}</ref> but cabbage has historically also been used as a filling for a savoury strudel.<ref>{{cite web |last1=Romanow |first1=Katherine |title=Eating Jewish: Savory cabbage strudel |url=https://jwa.org/blog/eating-jewish-savory-cabbage-strudel |website=Jewish Women's Archive |access-date=18 July 2021}}</ref><ref>{{cite web |last1=Nathan |first1=Joan |title=Cabbage Strudel |url=https://www.tabletmag.com/recipes/cabbage-strudel |website=Tablet Magazine |publisher=Nextbook Inc. |access-date=18 July 2021}}</ref><ref>{{cite news |last1=Nathan |first1=Joan |title=Rolling Up a Different Kind of Strudel |url=https://www.tabletmag.com/sections/food/articles/cabbage-strudel-for-simchat-torah |website=Tablet Magazine |date=10 October 2017 |publisher=Nextbook Inc. |access-date=18 July 2021}}</ref> The cabbage is braised or caramelized with sliced onions and caraway seeds, sometimes with added sugar. Recipes may include chopped walnuts. Cabbage strudel (''káposztás rétes'' in Hungarian) is especially associated with the cuisine of [[Hungarian Jews]].<ref>{{cite book |last1=Marks |first1=Gil |title=The Encyclopedia of Jewish Food |date=2010 |publisher=Houghton Mifflin Harcourt |location=New York |page=288 }}</ref>

The 19th-century American writer [[Alice Lee Moqué]] recorded an encounter with savoury strudel, ordered mistakenly as a dessert, in her account of her travels through Dalmatia (modern-day Croatia), at the Hotel Petka in Gravosa ([[Gruz]]). Assuming "Sprudel" was a type of "German sweetcake", Moqué's travel partner carelessly ordered a "Kraut sprudel", only to find the sweet pie crust was filled with "the most awful mixture" of hot, boiled cabbage.<ref>[https://archive.org/details/delightfuldalmat00moqu ''Delightful Dalmatia''] (1914), 214–215.</ref>

Observant Hungarian Jews would make the dough with oil and serve Strudel for [[Simchat Torah]] and [[Purim]], to match the customary drink imbibed at these celebrations.<ref>{{cite news |last1=Nathan |first1=Joan |title=Rolling Up a Different Kind of Strudel |url=https://www.tabletmag.com/sections/food/articles/cabbage-strudel-for-simchat-torah |newspaper=Tablet Magazine|date=10 October 2017 }}</ref>

==Gallery==
<gallery>
File:Budapest-2018-12-04-08.jpg|Strudels in Budapest
File:Singer Café IMG 3426.JPG|Cherry strudel served with ice cream
File:Sweet Passion Bakery Peach Strudel (31394301212).jpg|Peach strudel
File:Wiener Apfelstrudel.jpg|Wiener apple strudel
</gallery>

==In culture==
===Symbol @ in Hebrew===
In Hebrew colloquial speech, the symbol [[@]] in email addresses is called "shtrudel" ({{lang|he|שטרודל}}), a German loan word for the pastry. There is also an official [[Hebrew language]] word for the @ symbol: "{{Transliteration|he|keruchit}}" ({{lang|he| כרוכית}}), this also being the formal word for the strudel pastry. In both cases, the allusion is to the spiral form of strudel.<ref>{{Cite web|last=DLC|title=strudel|url=http://www.balashon.com/2006/03/strudel.html|access-date=2021-01-12}}</ref> (Other languages have evolved a name for the symbol in a similar way, by borrowing a food term, for example: [[rollmop]]s in Czech and Slovak; and [[kanelbulle]] in Swedish.<ref>{{multiref2|1={{cite news |last1=Eveleth |first1=Rose |title=15 Names for the @ Symbol Around the World |url=https://www.mentalfloss.com/article/77746/13-names-symbol-around-world |work=Mental Floss |date=28 November 2016}}|2={{cite news |title=E-Mail's 'at' Sign Often Lost in Translation |url=https://www.cbsnews.com/news/e-mails-at-sign-often-lost-in-translation/ |work=CBS News |date=16 November 2010}}}}</ref>)

===Hungarian tradition===
{{unreferenced section|date=October 2024}}
In Hungary, {{lang|hu|rétes}}, a traditional Hungarian strudel is consumed at {{lang|hu|Farsang}} or New Year, because it is believed to bring good luck and a long life. It is also the subject of several traditional [[Hungarian language|Hungarian]] [[nursery rhyme]]s, two of which are {{lang|hu|Aki nem lép egyszerre}} ('who doesn't match the pace') and {{lang|hu|Tekeredik a rétes}} ('the snake coils'):
{{Poem quote
|text=
Who doesn't match the pace,
No rétes for the evening,
For strudel is very good,
It's what a soldier needs
We're not going far
Only to the edge of the world
We won't be staying there long either
Only for twelve hours
|title=Traditional. "{{lang|hu|Aki nem lép egyszerre}}" ('who doesn't match the pace')}}
{{Poem quote
|text=
The snake coils,
Wants to be a rétes,
The rétes coils,
Wants to be a snake|title=Traditional. "{{lang|hu|Tekeredik a rétes}}" ('the snake coils')}}

"The snake coils" is sung while children do a special [[circle dance]], imitating the coiling and [[shapeshifting]] of the snake.<ref>{{Cite web |title=Csemadok » Tekeredik a kígyó |url=https://csemadok.sk/nepi-jatekok/tekeredik-a-kigyo/ |access-date=2024-05-23 |language=hu}}</ref>

==See also==
{{Commons category-inline}}
{{Portal|Food}}
* [[Apple strudel]]
* [[List of pastries]]
* [[List of stuffed dishes]]
* [[Milk-cream strudel]]
* [[Turnover]]

==References==
{{Reflist|2}}

{{Jewish baked goods}}
{{Pastries}}

[[Category:Jewish American cuisine]]
[[Category:Ashkenazi Jewish cuisine]]
[[Category:Austrian cuisine]]
[[Category:Austrian pastries]]
[[Category:Croatian cuisine]]
[[Category:Czech cuisine]]
[[Category:German cuisine]]
[[Category:Hungarian desserts]]
[[Category:Israeli cuisine]]
[[Category:Jewish baked goods]]
[[Category:Romanian cuisine]]
[[Category:Slovak desserts]]
[[Category:Slovenian desserts]]
[[Category:Italian cuisine]]
[[Category:French cuisine]]
[[Category:Purim foods]]
[[Category:Baklava]]