Strudel Strudel A strudel (, ) is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but also common in many other Central and Eastern European cuisines. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (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
Baklava poured over the cooked baklava and allowed to soak in. Baklava is usually served at room temperature, often garnished with ground nuts. In Turkey, baklava is traditionally made by filling between the layers of dough with pistachios, walnuts or almonds (in some parts of the Aegean Region). In the Black Sea Region hazelnuts are commonly used as a filling for baklava. Hazelnuts are also used as a filling for the Turkish dessert "Sütlü Nuriye", a lighter version of the dessert which substitutes milk for the simple syrup used in traditional baklava recipes. "Şöbiyet" is a variation that includes fresh cream