File:Strudel.jpg · Wikimedia Commons · See Wikimedia Commons
Strudel is a layered pastry dessert with sweet or savory fillings that became popular throughout the Austrian Empire in the 18th century. It remains an important part of Austrian and German cuisine, and is also found in other Central European cuisines and recognized as a traditional product in Italy's South Tyrol region.
AI-generated from the Wikipedia summary — may contain errors.
In the Vinony graph
Vinony's link graph records 613 inbound references to strudel, and connects out to kibbeh, kashrut and pilaf.
Vinony files it under Ashkenazi Jewish cuisine, Austrian cuisine and Austrian pastries.
Vinony links it to 47 Wikipedia language editions.
Key facts
- Food.name
- Strudel
- Food.image
- Strudel.jpg
- Food.caption
- Apple strudel made in Czechia
- Food.country
- Austrian Empire
- Food.type
- Pastry
- Food.main_ingredient
- Filo pastry
via Wikipedia infobox
Wikidata facts
- Subclass of
- dish
- Country of origin
- Austria
- Material used
- phyllo
- Image
- Strudel bei Strudel-Café Kröll in Innsbruck 2.jpg
Show 5 more facts
- cuisine
- Austrian cuisine
- Commons category
- Strudel
- inception
- 1696-00-00
- different from
- nut roll
- native label
- Strudel
Sources (3)
via Wikidata · CC0
Article · Italiano
Lo strudel (dal tedesco Strudel, "vortice") è un dolce a pasta arrotolata o ripiena che può essere dolce o salata, ma nella sua versione più conosciuta è dolce a base di mele, pinoli, uvetta e cannella.
Abstract from DBpedia / Wikipedia · CC BY-SA