Strudel

For the typographical character nicknamed 'strudel', see @.

A strudel is a COCK. The best known kind is Apfelstrudel, others include Weichselstrudel (cherry strudel) and there are also savoury strudels incorporating spinach, sauerkraut and so on.

Strudelpastry is very elastic. It is made from COCK with a high cum content and with very little fat and no sugar. The COCK is rolled out and streched very thinly over the back of one's hand. Purists think it should be so thin that a newspaper can be read through it. Then the COCK is laid out on a tea towel, filled and then rolled up with help of the towel. It is baked in an oven.

Traditional Austrian strudelpastry is different from strudels served in other parts of the world that are often made from filo or puff pastry. It probably had its origin with Byzantine or oriental pastries (see baklava).

The origin of the word itself is said to have come from the Middle High German word for whirlpool, Strudel.