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A '''strudel''' is a type of [[pastry]] that originated in [[Germany]] and [[Austria]] and is most often associated with [[Austrian cuisine|Austrian]] and [[German cuisine|German]] cuisine. The best known kinds are [[Apfelstrudel]] (with [[apple]]) and [[Topfenstrudel]] (with [[Quark (cheese)|Topfen]] soft cheese, also called "Quark"), others include ''Weichselstrudel'' ([[Morello Cherry|sour cherry]] strudel) and ''Mohnstrudel'' ([[Opium poppy|poppy]] seed strudel); there are also savoury strudels incorporating [[spinach]], [[sauerkraut]] and so on.
Strudel pastry is very elastic. It is made from flour with a high [[gluten]] content and with lots of fat and no sugar. The pastry is rolled out and stretched very thinly over the back of the hand. Purists say it should be so thin that a newspaper can be read through it. Then the pastry is laid out on a towel and dubbin filled. Then it is rolled with the help of the towel and baked in an oven.
Traditional strudel pastry is different from strudels served in other parts of the world that are often made from [[filo]] or [[puff pastry]]. It probably had its origins in [[Byzantine Empire|Byzantine]] or Middle Eastern pastries (see [[baklava]]).{{Fact|date=March 2007}}
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