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
Mandu (food) cuisine, "mandu" generally denotes a type of filled dumpling similar to the Mongolian "buuz" and Turkish "mantı", and some variations are similar to the Chinese "jiaozi" and the Japanese "gyoza". They are similar to "pelmeni" and "pierogi" in some Slavic cultures. Mandu (food) Mandu () are dumplings in Korean cuisine. "Mandu" can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in Korean Peninsula. "Mandu" were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as "pojangmacha", "bunsikjip" throughout Korea. The name is cognate with the names of