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Strudels

RĂ©tesek

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

This delicacy was brought into Hungary by the Turks in the sixteenth century. The pastry is similar to the filo or phyllo pastry that is still used in the Middle East. However, the Hungarian product is as little related to this as is, let us say, the Pannequet Soufflé au Grand Marnier to the ancient Egyptian pancake. A strudel sheet 11 by 14 inches is so thin and light that one can blow it away with a puff of air.

In Hungary strudel is a village specialty, and even in luxury restaurants it’s always a farmer girl from the provinces who is hired to make it.

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