File:Strudel.jpg · Wikimedia Commons · See Wikimedia Commons
ชทรูเดิล
Sign in to saveStrudel ( , ) 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 Austrian 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 (PAT) of South Tyrol.
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
Within Vinony's link graph, ชทรูเดิล is referenced by 613 other articles, and connects out to kibbeh, kashrut and pilaf.
It sits within the topics Ashkenazi Jewish cuisine, Austrian cuisine and Austrian pastries.
Its subject is documented across 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