Strudel is translated from German as “whirlwind” or “whirlpool” – for the obvious similarity of the method of “packing” the filling into the dough.
Now strudel is prepared with different fillings, and it is popular with both sweet and salty: with apples, berries (strawberries, cherries, lingonberries, raspberries, raisins, etc.), with vanilla cottage cheese, poppy seeds and cinnamon; as well as potato, sausage and meat.
But, despite all the gastronomic experiments, the strudel managed to preserve this main feature – the whirlwind of the filling in the dough, and the classic recipe has quite successfully survived to this day.
In 2009, Brussels decided to pay tribute to their favorite dessert and baked a record-breaking 2038-foot strudel! The whole of Brussels was treated to a gigantic delicacy.
As for the fillings, the apple version with bread crumbs is considered a more classic option, but the cherry strudel is also not losing ground among the sweet tooth of the whole world.
Usually, strudel is served hot with vanilla ice cream or whipped cream and chocolate syrup. In Austria, milk vanilla sauce is most often served as a topping, and the dough itself is very thin and almost imperceptible. The main emphasis in the dessert is always on juicy fruit filling.