The Strudel is a typical Habsburg-Empire dessert, but it can be originated to the Turkish influence in Hungary. It is an essential part of the wedding dinner in the countryside. I use my mother’s recipe who makes the stretched version. This Strudel pastry is elastic, very thin and it is stretched by the hand. We make sweet and salty Strudel as well. Where I grew up, there were some typical fillings: poppy-seed with pumpkin, salty cabbage...