strudel
[ STROOD-l; SHTROO-duhl ]
German for "whirlpool" or "eddy," strudel is a type of pastry made up of many layers of very thin dough spread with a filling, then rolled and baked until crisp and golden brown. It's particularly popular in Germany, Austria and much of central Europe. The paper-thin strudel dough resembles
PHYLLO and is equally difficult to handle. Apple strudel is probably the most famous of this genre, but the filling variations are limitless and can be savory or sweet.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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