Strudel

Strudel

By
From
Encyclopedia of Food and Cookery

A delicate filled pastry which is usually associated with Austrian cooking, but is also claimed as a national specialty by other parts of the former Austro-Hungarian Empire. Strudel is one of the best and most famous of desserts or, with a savoury filling, a handsome lunch dish or entrée – a wonderfully crisp, tender and flaky construction of paper-thin pastry layers rolled round a filling.

True strudel pastry is fascinating but time-consuming to make. Filo pastry sheets or puff pastry, rolled as thinly as possible, can be substituted with good results.

See also Apple: Quick Apple Strudel.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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