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
Salvadoran cuisine Salvadoran cuisine Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The traditional cuisine consists of food from Native American cuisine, indigenous Lenca, Pipil and European Spanish peoples. Many of the dishes are made with maize (corn). El Salvador's most notable dish is the "pupusa", a thick handmade corn flour or rice flour tortilla stuffed with cheese, "chicharrón" (cooked pork meat ground to a paste consistency), refried beans or "loroco" (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash) or garlic. Some adventurous restaurants