A strudel is a type of layered pastry with a — most often sweet — filling inside, often served with cream. It became well known and gained popularity in the 18th century through the Habsburg Empire. Strudel is most often associated with Austrian cuisine but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire. The oldest Strudel recipe is from 1696, a handwritten recipe at the Viennese City Library, Wiener Stadtbibliothek.[1] The pastry has its origins in the similar Byzantine Empire or Middle Eastern pastries (see baklava and Turkish cuisine).[2] It most likely entered Austrian kitchens via Croatia and Bosnia and thus is derived from burek.
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