noun a type of layered pastry with a sweet filling, typically associated with Austrian or German cuisine
Strudel is a type of layered pastry with a filling that is typically sweet and can include ingredients such as apples, cherries, or cheese.
In baking, strudel dough is stretched and rolled thin to create the flaky layers characteristic of this pastry.
Strudel is often served as a dessert, either warm or cold, and may be accompanied by toppings such as powdered sugar or whipped cream.
In German cuisine, strudel is known as 'strudel' and is a common dessert or snack item.
Strudel is a traditional pastry in Austrian cuisine, with variations such as apple strudel being particularly popular.
Strudel is a popular pastry dish that chefs often prepare in bakeries, restaurants, and cafes.
Food critics may review and critique strudel dishes at various restaurants to provide feedback on taste, presentation, and overall quality.
Food bloggers may write about their experiences making and trying different strudel recipes, sharing tips and tricks with their audience.
Event planners may include strudel as a dessert option for events such as weddings, parties, and corporate gatherings.