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History
Strudel
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A strudel 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 Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a traditional agri-food product (PAT) of South Tyrol.
Apple strudel made in the Czech Republic
Apple strudel made in the Czech Republic
The dough is rolled or stretched thin. Then it is filled and rolled.
The dough is rolled or stretched thin. Then it is filled and rolled.
Two baked strudels
Two baked strudels
Strudels in Budapest
Strudels in Budapest
Austrian cuisine
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Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
Wiener Schnitzel, a traditional Austrian dish made with boneless meat thinned with a mallet (escalope-style preparation), and fried with a coating of
Wiener Schnitzel, a traditional Austrian dish made with boneless meat thinned with a mallet (escalope-style preparation), and fried with a coating of flour, egg, and breadcrumbs
Apfelstrudel
Apfelstrudel
Schweinsbraten (roast pork) with Semmelknödel dumpling and cabbage salad
Schweinsbraten (roast pork) with Semmelknödel dumpling and cabbage salad
The original Sachertorte, as served at Vienna's Hotel Sacher
The original Sachertorte, as served at Vienna's Hotel Sacher