Pronunciation: [STROOD-l; SHTROO-duhl]
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.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.