Strudel Meaning: Definition, Examples, and Translations
๐ฅง
strudel
[หstruหdษl ]
Definition
cooking dessert
Strudel is a type of layered pastry with a sweet filling, commonly made with fruits like apples or cherries. Originating from Austria, strudel has become a beloved dessert in many countries. The dough is rolled out and thinly stretched, then filled with a mixture of fruit, sugar, and spices before being rolled up and baked to a golden brown. This dessert is often served warm, dusted with powdered sugar and sometimes accompanied by whipped cream or vanilla sauce.
Synonyms
Examples of usage
- I enjoyed a slice of apple strudel at the cafรฉ.
- The chef prepared a cherry strudel for dessert.
- She learned how to make traditional Austrian strudel.
- He ordered a strudel with ice cream on the side.
Translations
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Origin of 'strudel'
The word 'strudel' comes from the German word for 'whirlpool' or 'eddy', which reflects the swirling shape of the pastry. Its origins trace back to the 18th century in the Austro-Hungarian Empire, where it became particularly popular in Vienna. The traditional apple strudel is made using a specific dough that is stretched until it is nearly transparent, allowing for a delicate texture. Over the years, strudel has been adapted with various fillings beyond the classic apple, such as cheese, poppy seed, and cherry, making it a versatile dish. The popularity of strudel spread across Europe and beyond, evolving into different regional variations. Its cultural significance remains strong in many countries, often represented in local culinary traditions.