Strudel dough

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About Strudel dough
Wikipedia Article About Strudel dough on Wikipedia

Strudel is 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.

In Austrian-German-Hungarian cuisine the dough is called blätterteig and pastries made from phyllo-like dough are called strudel.