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strudel::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | pastry |
Examples of strudel
strudel
Again, with floured hands or spatulas, lift the strudel and place it in the pan.
From the mcall.com
The entree was, gulp, Colorado beef tongue and cheek strudel with baby carrots.
From the denverpost.com
Desserts include pumpkin pie, homemade apple strudel and warm chocolate cake.
From the ocregister.com
Favorite desserts include apple strudel and Black Forest chocolate and cherry cake.
From the chron.com
Brush the tops of the strudel with a light coating of the sour cream mixture.
From the mcall.com
Locals sit at cafes under bright parasols, forking up strudel and cream cake.
From the couriermail.com.au
He paints each sheet with melted butter and plonks a helping of strudel innards on.
From the thisismoney.co.uk
Savory mini-pies, strudel and puff pastry entrees and side dishes are all freezable.
From the timesunion.com
Duck confit now appears among the appetizers, served with caramelized onion strudel.
From the buffalonews.com
- Thin sheet of filled dough rolled and baked
- A strudel (/u02C8struu02D0du0259l/, German: ) is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century through the Habsburg Empire. Strudel is most often associated with Austrian cuisine but is also a traditional pastry in the whole area of the former Austro-Hungarian Empire.
- A pastry made from multiple, thin layers of dough rolled up and filled with fruit, etc
- This pastry is Hungarian in origin but made famous by the Viennese. Strudel pastry is an extremely thin dough with a lot of elasticity, made from special flour, oil and water. Commercial phyllo pastry can be substituted. ...
- A very thin pastry filled and rolled - either sweet or savoury. Originally from Vienna it was reputedly invented by a Hungarian chef who based it on Phyllo pastry. Classically filled with Apples and raisins many other variants are now coomonly used. Recipe
- (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.
- A German pastry made with thin layers of dough wrapped around a sweet fruit filling. The pastry is formed into a long rectangular shape and then sliced into smaller pieces for serving.
- Strudel is an Austrian dessert that has layers of pastry enveloping any type of fruit but most commonly apple.
- An Austrian dessert made from very thin layers of strudel pastry - similar to filo pastry - wrapped around a filling of fresh fruit, most famously apple, dried fruit and spices. Strudels are usually sweet but savoury versions can be made too.
