Strudel
 Apple strudel made in Czechia | |
| Type | Pastry |
|---|---|
| Place of origin | Austrian Empire |
| Region or state |
|
| Main ingredients | Filo pastry |
Strudel (/ˈstruːdəl/ STROO-dəl, German: [ˈʃtʁuːdl̩] ⓘ) is a type of layered baked good made with 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 prodotto agroalimentare tradizionale (PAT) of South Tyrol.
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). The pastry is believed to descend from the Hungarian rétes, which was traditionally a variation of the Ottoman baklava.