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Strudel (/
struːdəl /, German: [ʃtʁuːdəl]) is a type of layered pastry that is usually
filled with sweets. The dish became popular in the 18th century through the
Habsburg Empire. Strudel is often associated not only with Austrian cuisine but
also traditional pastry throughout the former Austrian-Hungarian Empire.
The oldest strudel recipes
(Millirahmstrudel and strudel radish) date from 1696, in a handwritten cookbook
in the Vienna City Library (originally Wiener Stadtbibliothek). The pastry is a
derivative of similar Near Eastern pastries (see baklava and Turkish cuisine).
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