strudel

{{About|the food|the feature found on sea ice|Strudel (ice)|the typographic symbol "@" (strudel)|@}}

{{Infobox food

| name = Strudel

| image = Strudel.jpg

| image_size =

| caption = Apple strudel made in the Czech Republic

| alternate_name =

| country = Austrian Empire

| region = {{plainlist|

Austria
Italy
Israel
Hungary
Germany
France
Croatia
Bosnia and Herzegovina
Poland
Ukraine
Romania
Czech Republic
Slovakia
Slovenia
Serbia
Bulgaria

}}

| creator =

| course =

| type = Pastry

| served =

| main_ingredient = Filo pastry

| variations =

}}

Strudel ({{IPAc-en|ˈ|s|t|r|uː|d|əl}} {{respell|STROO|dəl}}, {{IPA|de|ˈʃtʁuːdl̩|lang|de-Strudel.ogg}}) 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 Habsburg 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 {{lang|it|prodotto agroalimentare tradizionale}} (PAT) of South Tyrol.{{cite web|date=2017|title=Dicissettesima revisione dell'elenco nazionale dei prodotti agroalimentari tradizionali|url=https://www.politicheagricole.it/flex/cm/pages/ServeAttachment.php/L/IT/D/7%252Ff%252Fc%252FD.752a52535cc29bcadf34/P/BLOB%3AID%3D11568/E/pdf|publisher=Italian Ministry of Agricultural, Food and Forestry Policies|page=78|type=PDF}}

The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek).N.N.: Koch Puech. Ein Vortrefflich und Gerechtes Koch Puech, darinen bey 1350 Rahre und Kostbahre Speisen begreiffen Nemblichen vor aller Hand Pastetten und Dortten gebachenen Sulzen ... [!] Unterschudliche guete Suppen auch von Fischen Und dergleichen andrer Wahrmen Speisen mehr zu Kochen und zue Zurichten, 1696. Vienna City Library, Manuscript department, H.I.N. 18845 The pastry is probably descended from similar pastries such as börek and baklava.[http://www.wissensforum-backwaren.de/files/backwaren_aktuell_02_11.pdf Friederich Kunz: Die Strudelfamilie – eine Wiener Mehlspeisendynastie mit orientalisch-europäischem Stammbaum, in "backwaren aktuell", 2/11] {{webarchive|url=https://web.archive.org/web/20120722052558/http://www.wissensforum-backwaren.de/files/backwaren_aktuell_02_11.pdf |date=2012-07-22 }}

Etymology

Strudel is an English loanword from German.{{cite web|url=http://www.ruf.rice.edu/~kemmer/Words/loanwords.html|title=Words in English: Loanwords|work=rice.edu}} The word derives from the German word Strudel, which in Middle High German literally means 'whirlpool' or 'eddy'.Oxford English Dictionary, second edition. 1989.From Old High German stredan "to bubble, boil, whirl, eddy", according to [http://www.etymonline.com/index.php?term=strudel etymonline].Seebold, Elmar. 1999. Kluge Etymologisches Wörterbuch der deutschen Sprache, 23rd edition. Berlin: Walter de Gruyter, p. 803.

Although it is known by its German name in most language areas, it used to be called by its Hungarian name, rétes. The menu at the Ritz hotel in Paris in the early 19th century, for example, included 'Rétes Hongrois', for which the strudel flour was ordered from Hungary and the pâtissiers were sent to Pest to learn.{{Cite journal |last=Eszenyi |first=Réka |date=2021-05-19 |title=Nagy György Angol–magyar nagy kollokációszótár (Budapest: Tinta Kiadó, 2020. 392 pp. ISBN: 978-963-409-263-6) |url=http://dx.doi.org/10.35924/fordtud.23.1.15 |journal=Fordítástudomány |volume=23 |issue=1 |pages=149–151 |doi=10.35924/fordtud.23.1.15 |issn=1419-7480}}

Pastry

Traditional strudel pastry differs from puff pastry in that it is very elastic. It is made{{cite web|url=http://www.gatewayno.com/cuisine/recipes/desserts/strudel.html|title=Real Homemade Strudel Dough|work=gatewayno.com}} from flour with a high gluten content, water, oil, and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel{{cite web|url=http://www.germany-insider-facts.com/apple-strudel.html|title=German Apple Strudel Recipe – Apfelstrudel – A Delicious German Dessert|author=Rita Amend|work=GermanyInsiderFacts}} or kitchen paper.{{Cite news |first=Felicity |last=Cloake |url=https://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/17/how-cook-perfect-apple-strudel |title=How to cook the perfect apple strudel |work=The Guardian |date=17 March 2011 |location=London |access-date=4 January 2015}} There are numerous techniques for manually pulling strudel dough. One method is to roll the dough thin before laying it over the back of the hands and drawing it thin by pulling the hands apart from one another.{{Cite web|title=Strudelteig Grundrezept – Rezept|url=https://www.ichkoche.at/strudelteig-grundrezept-rezept-11079|access-date=2021-01-12|website=www.ichkoche.at|language=de}} Purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperor's perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven.

File:Apple wrap.JPG

File:Strudl.jpg

Varieties

The best-known strudels are apple strudel (Apfelstrudel in German) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Millirahmstrudel (milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), apricot strudel, plum strudel, poppy seed strudel (Mohnstrudel), rhubarb strudel and raisin strudel.June Meyers Authentic Hungarian Heirloom Recipes Cookbook There are also savoury strudels incorporating spinach, cabbage, potato, pumpkin, and sauerkraut,{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |isbn=963-13-3600-X |oclc=32227400 |page=127}} and versions containing meat fillings such as the Lungenstrudel or Fleischstrudel.

In Hungary, the most common fillings include raisin-cottage cheese (túrós rétes), sour cherries (meggyes rétes), apples (almás rétes), poppy seeds (mákos rétes), walnuts (diós rétes), though sour cream and tejberizs (sweet rice porridge) also used to be common.

=Apple=

Regional apple varieties prevail with choice based on a firm to semi-firm texture once baked. Tasting notes are acidic with apple flavour. Varieties include Belle de Boskoop, Stayman Winesap, Gravenstein, Newtown Pippin, Bramley's Seedling, Karmijn de Sonnaville, Zabergau Reinette, Yellow Transparent, Calville Blanc, Granny Smith, Glockenapfel, Jonagold, Jonathan, Northern Spy, and Rhode Island Greening.Jacobsen, Rowan, 2014; Apples of Uncommon Character

=Savoury cabbage=

Strudel (in {{langx|yi|שטרודל}}, pron. {{respell|shtrudl}}) in general is also associated with Ashkenazi Jewish cuisine, particularly of German, Swiss, and Austrian Ashkenazi Jews. Apple and raisin filling is popular,{{cite web |last1=Rappoport |first1=Chaya |title=Classic Apple Strudel Recipe |url=https://www.myjewishlearning.com/the-nosher/classic-apple-strudel-recipe/ |website=My Jewish Learning |date=11 December 2018 |publisher=70/Faces Media |access-date=18 July 2021}} but cabbage has historically also been used as a filling for a savoury strudel.{{cite web |last1=Romanow |first1=Katherine |title=Eating Jewish: Savory cabbage strudel |url=https://jwa.org/blog/eating-jewish-savory-cabbage-strudel |website=Jewish Women's Archive |access-date=18 July 2021}}{{cite web |last1=Nathan |first1=Joan |title=Cabbage Strudel |url=https://www.tabletmag.com/recipes/cabbage-strudel |website=Tablet Magazine |publisher=Nextbook Inc. |access-date=18 July 2021}}{{cite news |last1=Nathan |first1=Joan |title=Rolling Up a Different Kind of Strudel |url=https://www.tabletmag.com/sections/food/articles/cabbage-strudel-for-simchat-torah |website=Tablet Magazine |date=10 October 2017 |publisher=Nextbook Inc. |access-date=18 July 2021}} The cabbage is braised or caramelized with sliced onions and caraway seeds, sometimes with added sugar. Recipes may include chopped walnuts. Cabbage strudel (káposztás rétes in Hungarian) is especially associated with the cuisine of Hungarian Jews.{{cite book |last1=Marks |first1=Gil |title=The Encyclopedia of Jewish Food |date=2010 |publisher=Houghton Mifflin Harcourt |location=New York |page=288 }}

The 19th-century American writer Alice Lee Moqué recorded an encounter with savoury strudel, ordered mistakenly as a dessert, in her account of her travels through Dalmatia (modern-day Croatia), at the Hotel Petka in Gravosa (Gruz). Assuming "Sprudel" was a type of "German sweetcake", Moqué's travel partner carelessly ordered a "Kraut sprudel", only to find the sweet pie crust was filled with "the most awful mixture" of hot, boiled cabbage.[https://archive.org/details/delightfuldalmat00moqu Delightful Dalmatia] (1914), 214–215.

Observant Hungarian Jews would make the dough with oil and serve Strudel for Simchat Torah and Purim, to match the customary drink imbibed at these celebrations.{{cite news |last1=Nathan |first1=Joan |title=Rolling Up a Different Kind of Strudel |url=https://www.tabletmag.com/sections/food/articles/cabbage-strudel-for-simchat-torah |newspaper=Tablet Magazine|date=10 October 2017 }}

Gallery

File:Budapest-2018-12-04-08.jpg|Strudels in Budapest

File:Singer Café IMG 3426.JPG|Cherry strudel served with ice cream

File:Sweet Passion Bakery Peach Strudel (31394301212).jpg|Peach strudel

File:Wiener Apfelstrudel.jpg|Wiener apple strudel

In culture

=Symbol @ in Hebrew=

In Hebrew colloquial speech, the symbol @ in email addresses is called "shtrudel" ({{lang|he|שטרודל}}), a German loan word for the pastry. There is also an official Hebrew language word for the @ symbol: "{{Transliteration|he|keruchit}}" ({{lang|he| כרוכית}}), this also being the formal word for the strudel pastry. In both cases, the allusion is to the spiral form of strudel.{{Cite web|last=DLC|title=strudel|url=http://www.balashon.com/2006/03/strudel.html|access-date=2021-01-12}} (Other languages have evolved a name for the symbol in a similar way, by borrowing a food term, for example: rollmops in Czech and Slovak; and kanelbulle in Swedish.{{multiref2|1={{cite news |last1=Eveleth |first1=Rose |title=15 Names for the @ Symbol Around the World |url=https://www.mentalfloss.com/article/77746/13-names-symbol-around-world |work=Mental Floss |date=28 November 2016}}|2={{cite news |title=E-Mail's 'at' Sign Often Lost in Translation |url=https://www.cbsnews.com/news/e-mails-at-sign-often-lost-in-translation/ |work=CBS News |date=16 November 2010}}}})

=Hungarian tradition=

In Hungary, {{lang|hu|rétes}}, a traditional Hungarian strudel is consumed at {{lang|hu|Farsang}} or New Year, because it is believed to bring good luck and a long life. It is also the subject of several traditional Hungarian nursery rhymes, two of which are {{lang|hu|Aki nem lép egyszerre}} ('who doesn't match the pace') and {{lang|hu|Tekeredik a rétes}} ('the snake coils'):

{{Poem quote

|text=

Who doesn't match the pace,

No rétes for the evening,

For strudel is very good,

It's what a soldier needs

We're not going far

Only to the edge of the world

We won't be staying there long either

Only for twelve hours

|title=Traditional. "{{lang|hu|Aki nem lép egyszerre}}" ('who doesn't match the pace')}}

{{Poem quote

|text=

The snake coils,

Wants to be a rétes,

The rétes coils,

Wants to be a snake|title=Traditional. "{{lang|hu|Tekeredik a rétes}}" ('the snake coils')}}

"The snake coils" is sung while children do a special circle dance, imitating the coiling and shapeshifting of the snake.{{Cite web |title=Csemadok » Tekeredik a kígyó |url=https://csemadok.sk/nepi-jatekok/tekeredik-a-kigyo/ |access-date=2024-05-23 |language=hu}}