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strudel
A strudel (, ) 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.
The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Vienna City Library (formerly Wiener Stadtbibliothek).〔N.N.: Koch Puech. Ein Vortrefflich und Gerechtes Koch Puech, darinen bey 1350 Rahre und Kostbahre Speisen begreiffen Nemblichen vor aller Hand Pastetten und Dortten gebachenen Sulzen ... () Unterschudliche guete Suppen auch von Fischen Und dergleichen andrer Wahrmen Speisen mehr zu Kochen und zue Zurichten, 1696. Vienna City Library, Manuscript department, H.I.N. 18845〕 The pastry descends from similar Near Eastern pastries (see ''baklava'' and ''Turkish cuisine'').〔(Friederich Kunz: ''Die Strudelfamilie - eine Wiener Mehlspeisendynastie mit orientalisch-europäischem Stammbaum'', in "backwaren aktuell", 2/11 )〕
==Etymology==
Strudel is an English loanword from German.〔(【引用サイトリンク】title=Words in English: Loanwords )〕 The word derives from the German word ''Strudel'', which in Middle High German literally means "whirlpool" or "eddy".〔Oxford English Dictionary, second edition. 1989.〕〔From Old High German ''stredan'' "to bubble, boil, whirl, eddy", according to (etymonline ).〕〔Seebold, Elmar. 1999. ''Kluge Etymologisches Wörterbuch der deutschen Sprache'', 23rd edition. Berlin: Walter de Gruyter, p. 803.〕
In Hungary, it is known as ''rétes'', in Croatia as ''štrudel'', ''štrudla'' or ''savijača'', in Bosnia and Herzegovina and Serbia as ''štrudla'' or ''savijača'', in Slovenia as ''štrudelj'' or ''zavitek'', in Czechia as ''závin'' or ''štrůdl'',〔(【引用サイトリンク】title=Bedrunka -> Recepty - záviny )〕 in Poland and Romania as ''ștrudel'', and in Slovakia as ''štrúdľa'' or ''závin''.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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