In Slovene baking of strudel distinguishes between strudels to be baked, which they call strudel, and strudels to be wrapped in a cloth and boiled, which they call strukel, or strucolo.
The strudel’s oldest recipes is a Millirahmstrudel (a milk cream strudel) is documented from 1696 in a handwritten cookbook at the Vienna City Library. The strudel pastry descends from similar Near Eastern pastries such as baklava.
In Piedmont and you can see, it looks delicious from the glazing. There are lots of variations on the basic concept of strudel, which is a very thin sheets of dough sprinkled or glazed and rolled up and baked.
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