Indulging in Tradition: The Delightful World of Strudel in Austrian and German Cuisine

Strudel is a traditional pastry in Austrian and German cuisine. It typically consists of a thin, flaky dough rolled and stretched to its utmost thinness, then filled with a sweet or savory filling. The most famous type is probably apple strudel (Apfelstrudel), which includes a filling of thinly sliced apples, sugar, cinnamon, and sometimes raisins. Strudel is often baked until golden brown and is commonly served as a dessert, although savory versions with ingredients like spinach or cheese are also popular. It is a delicious and iconic treat that has become a symbol of Central European culinary heritage.

史特魯德爾 (Strudel) 是一種源自奧地利和德國的傳統糕點。它通常由薄薄的酥皮麵團製成，麵團被抻拉到極致的薄度，然後裹入甜味或鹹味餡料。最著名的類型可能是蘋果餡餅 (Apfelstrudel)，其中包括薄切蘋果、糖、肉桂，有時還有葡萄乾的餡料。史特魯德爾通常烘烤至金黃，通常作為甜點食用，儘管含有菠菜或起司等配料的鹹味版本也很受歡迎。它是一種美味且極具標誌性的食物，已成為中歐烹飪遺產的象徵。