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 of Food and Drink"), written by Hu Sihui, an ethnic Mongol court dietitian of the Yuan dynasty. Uzbek cuisine has ', ' or ' or in Tatar ', which are sweet and salty savories (') prepared with 10–12 layers of dough. There are also some similarities between baklava and the Ancient Greek desserts ' (), ' (), and ' () found in book XIV of the . However, the recipe there is for a filling of nuts and honey, with a top and bottom layer of honey and ground sesame similar to modern ' or ', and no dough, certainly