Strudel

Strudel (pronounced strood-l or shtrood-l (German))

(1) A pastry, usually consisting of a fruit, cheese, or other mixture, rolled in multiple layers of paper-thin sheets of dough and baked.

(2) In the slang of computing, the “at” symbol (@).

(3) In oceanography, a vertical hole in sea ice through which downward jet-like, buoyancy-driven drainage of flood water is thought to occur.

(4) In engineering and graphic design, a general descriptor of spiral shaped objects.

1893: From the German Strudel (literally “eddy, whirlpool”), from the Middle High German strodel (eddy, whirlpool), from the Old High German stredan (to bubble, boil, whirl, eddy), from the Proto-Germanic streþaną, from the primitive Indo-European verbal stem ser- (to flow) from serw (flowing, stream).  The dish was so-called because of the way the pastry is rolled.  Strudel is a common dish throughout European and languages as diverse as the Norwegian Bokmål, Polish and Portuguese borrowed the German form directly.  In Hebrew colloquial speech, the @ symbol (famous from the use in email addresses) is known as the שטרודל (shtrudel), an allusion to the traditionally spiral form of strudels.  Hebrew is a centrally controlled language and the official word for the @ symbol is כרוכית (keruchith) which is used for the pastry although the loan-word from German is not uncommon in colloquial speech.  To a pâtissier, a strudel is something quite specific but to the less skilled the word is often applied to a variety of cakes, filled croissants, phyllo creations, pies & dainties, patisseries, tarts, turnovers, éclairs and panettone.  The noun plural is strudels. 

Most associated with sweet fillings, most famously apple and cherry, there are also savory strudels which have always been especially popular in Eastern Europe, constructed often with a heavier pastry.  Although the name strudel has been recorded only since 1893, it’s an ancient recipe which has probably been used since thin bread or pastries were used to encase and cook fruit, probably sweetened with honey.  Recipes from the seventeenth century still exist and historians have noted the cross-cultural exchanges with the cuisine from West Asia and the Middle East, such as the influence of the baklava and some Turkish sweets.  Early in the eighteenth century, strudels became signature items in many Vienna pâtisseries and from there became popular throughout the Habsburg Empire and beyond, noted particularly in the north of Italy.  In addition to apples (often with raisins) and cherries (sour, sweet & black), other popular fillings include plums, apricots and rhubarb, the French and English making a specialty of the latter.  Many strudels, especially the apple-based, are also augmented with a variety of creamy cheeses.

Toaster Strudel is a packaged convenience food, prepared by heating the frozen pastries in a domestic toaster, the icing included in a separate sachet.  There were in the 1950s attempts to create pastries which could be frozen and heated by consumers in toasters but it wasn't until the 1980s that advances in the manufacturing equipment and techniques used in the industrial production of food made mass-production and distribution practical.  Toaster Strudel is marketed under the Pillsbury brand operated by private equity investment house Brynwood Partners and has been on sale since 1985.  The core flavors are the original three, strawberry, blueberry and apple but twelve are currently on sale including a popular chocolate variety and from time to time, Pillsbury have offered different blends.  In the movie Mean Girls (2004), it was fictitiously claimed Gretchen Wieners' (Lacey Chabert (b 1982)) family fortune was due to her father's invention of Toaster Strudel; it was one of the script's running gags.

Still pink after all these years: Lacey Chabert.

In 2020, Pilsbury released a promotional version of Toaster Strudel, promoted by Lacey Chabert who is depicted reprising the famous line: “I don't think my father, the inventor of Toaster Strudel, would be too pleased to hear about this” although on the actual product it’s written as “…very pleased to hear about this", a change which seems not significant.  The limited-edition release came in Strawberry & Cream Cheese and Strawberry, the icing (of course) pink and the day of release (of course) a Wednesday.  As part of the promotion, Pillsbury announced The Most Fetch’ Toaster Strudel Icing Sweepstakes, in which contestants created a design on their toasted strudel using the pink icing and there were three grand prize winners, each of whom received a personalized video message from Ms Chabert, a year’s supply of Toaster Strudel and some Mean Girls merchandise.  The list of winners was announced on Twitter (#FetchSweepstakes) and Instagram (@ToasterStrudel) on 3 October 2020 which was (of course) National Mean Girls Day.

Black Cherry Strudel

To ensure the finest product, pâtissiers often insist on using only fresh fruit but canned or frozen black cherries work equally well in strudels and can be much easier to work with because there’s no need to macerate the fruit which may instead immediately be cooked.  This recipe can also be used with sour cherries in which case the lemon juice is omitted in favor of 150 g (¾ cup) of sugar.  It can be served warm or cold according to preference and the variations are many; the cranberries and almonds can be replaced with other dried fruits and nuts and there are the purists who insist on nothing but black cherries (although a few do add apricot brandy).  Traditionally, it’s served with a dollop of thickened cream.

Ingredients

800 g (3½ cups) fresh black cherries, cleaned and pitted
100 g (½ cup) granulated sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
A dash of cinnamon
Juice and zest of 1 organic, un-waxed, scrubbed lemon
60 g (½ cup) dried cranberries
50 g (½ cup) slivered almonds
6 large sheets strudel or filo pastry
1 egg whisked with 1 tablespoon milk or water for brushing
Icing sugar for dusting

Instructions

Preparation: Preheat oven to 200°C (400°F).  Line a baking tray (or sheet) with baking (parchment) paper.

Cook cherry filling: In a small bowl, whisk together 3 tablespoons of sugar and cornstarch until no lumps of cornstarch remain.  Add the cherries and the remaining sugar into another bowl and allow them to let macerate for an hour (it will take this long for the sugar to draw some liquid from the fruit).  Add the cherries, cranberries, almonds, cornstarch mixture, vanilla extract, cinnamon, lemon zest and juice into a saucepan and simmer over medium-high heat until the mixture starts to thicken, which should take 7 to 10 minutes.  Set the mix aside to cool to room temperature.

Roll strudel (pastry): Place the sheets of strudel or filo pastry on a clean, dry tea-towel (one with some embossing does make rolling easier).  Arrange the cherry filling lengthwise on the pastry leaving a 25 mm (1 inch) border along bottom and sides and then fold in the edges.  Use the tea-towel to lift and roll the pastry tightly, enclosing all the filling.  Tuck the ends in and transfer the strudel seam-side down onto the prepared baking tray.  If using filo pastry, brush each sheet with melted butter to prevent it drying out during the cooking.

Bake strudel:  Brush the top of the strudel with egg wash and bake for 25-35 minutes, until the pastry has become golden brown and obviously flaky.  Slice the strudel while still warm and dust with icing sugar; it’s traditionally served with custard, ice cream or a dollop of thickened cream.

Cherry

Cherry (pronounced cher-ee)

(1) The fruit of any of various trees belonging to the genus Prunus, of the rose family, consisting of a pulpy, globular drupe enclosing a one-seeded smooth stone.

(2) The tree bearing such a fruit.

(3) The wood of such a tree.

(4) Used loosely, any of various fruits or plants resembling the cherry.

(5) A bright red color; cerise (often termed cherry red).

(6) In vulgar slang (1) the hymen & (2) a female state of virginity (as in “to pop her cherry”).

(7) Something new, unused or in immaculate condition.

(8) A novice; a neophyte.

(9) In underworld slang, a first offender.

(10) In ten-pin bowling, the striking down of only the forward pin or pins in attempting to make a spare.

(11) Of food and beverages, made with or containing cherries or cherry-like flavoring (cherry pie, cherry soda, cherry bomb, cherry cola, cherry brandy et al).

(12) Of furniture, timberwork etc, items made of or covered or decorated with a veneer of wood from the cherry tree.

(13) In graph theory, a sub-tree consisting of a node with exactly two leaves.

(14) In the slang of cricket, the ball (the traditional red variety used in first-class & test matches).

(15) In slang, the traditionally rounded, flashing red lights used on police cars, ambulances, fire engines etc.

(16) In slang, the burning tip of a cigarette (no rare).

1300–1350: From the Middle English chery, cherie, chirie & cheri, a back formation from the from Anglo-Norman cherise (a variant of chirie and mistakenly thought to be plural), from the Late Latin ceresium & cerasium, from the Latin cerasum, from the Ancient Greek κεράσιον (kerásion) (cherry fruit), from κερασός (kerasós) (bird; cherry), and perhaps ultimately of Anatolian origin (etymologists citing the intervocalic σ as a hint of a pre-Greek origin for the word and noting also that “…as the improved cherry came from the Pontos area... the name is probably Anatolian as well”.  The word cherry originates in the northern French dialect word cherise (a variant of the standard modern French cerise), which was adopted into English after the Norman Conquest of 1066.  Because it ended in an “s”, it was taken to be a plural form and so, as a back formation, the “singular” cherry was coined.  In Old English there had been ċiris & ċirse (cherry), from a West Germanic borrowing of the Vulgar Latin word (and cognate with German Kirsch which did survive), but it went extinct after the Norman invasion, supplanted by the French word.  Cherry is a noun & adjective and cherrier & cherriest are adjectives; the noun plural is cherries.

1955 Mercedes-Benz 300 SLR (Uhlenhaut) coupé.  This is "red" with cherry red trim.

The factory produced only two gullwing versions of the 300 SLR (technically the W196S) and neither were ever used in competition because of the race for which they were designed (the Carrera Panamericana) was cancelled in the moral panic which followed the 1955 Le Mans disaster and in the wake of that, Mercedes-Benz also withdrew from top-flight motorsport, not returning for decades.  The two were nicknamed “red” and “blue”, an allusion to the cherry red and Prussian blue interiors (the factory insists the colors are just “red” & “blue” but “cherry” seems right and few can resist "Prussian", even if the things were built in the south).  In 2022, the “cherry red” 300 SLR coupé was sold at private auction for €135 million (US$143 million), setting the mark as the most expensive car ever.

Always choose a dark cherry.

The color cherry red is not exactly defined and even a little misleading because it’s applied usually to bright shades which others might describe as blood red (also misleading) cardinal, carmine, carnation, cerise, crimson, fire engine red, flame, flamingo, fuchsia, geranium, pillar-box red, scarlet or other imaginative forms.  It’s misleading because the fruit comes in many shades of red from bright to a shade so dark they’re actually called “black cherries”.  It’s probably only on color charts the distinction matters but what one manufacturer calls “cherry red” might be very different from the products of others.  In cricket, some get it.  Prior to the 1970s, all cricket balls were red (there are now white ones & pink ones)so the slang “cherry” was common but the New Zealand fast bowler Sir Richard Hadlee (b 1951) wasn’t content with any ball, insisting that one of the secrets to his success was when offered a choice of cherries by the umpire was not to be bothered by details like the seam (which interested so many bowlers) but to always pick “a good dark one”.  He said the darker “cherries” could be made to move much more through the air.

Lindsay Lohan in cherry-themed outfit in Get a Clue (2002).

The meaning “maidenhead, virginity” was originally US slang and in use by 1928 but some doubt the story that the source was the supposed resemblance to the hymen and suggest it was an allusion to the long-established use of cherries as a symbol of the fleeting quality of life's pleasures (and “cherry” was English underworld slang for “lovely young girl”, documents since at least 1899.  Forms of alcohol include cherry brandy and the cherry-bounce, the popular name of a cordial made from fermented cherries and known in one form or another since the 1690s.  Forms of food include just about anything possible, most famously including cherry strudel, cherry pie, cherry duck etc.  In idiomatic use, there’s “bite of the cherry” (a chance; an attempt at something), “life isn’t a bowl of cherries” (one must be realistic about the vicissitudes one will encounter in life), the cherry nose (the red noses of those too fond of strong drink), cherry on the cake (the same meaning as “icing on the cake”, (something that intensifies the appreciation of something already good), cherry-popping (to deflower a virgin), “cherry-pop” (a sweet, red-colored cordial) and to “cherry pick”(selfishly to select only the very best of something), a pejorative figurative sense dating from 1959 and based on a machine: the literal “cherry-picker” the name given to crane with a bucket for raising and lowering persons (for purposes such as pick cherries from a tree) although earlier it had been used in railroad maintenance.

Black Cherry Strudel

To ensure the finest product, pâtissiers often insist on using only fresh fruit but canned or frozen black cherries work equally well in strudels and can be much easier to work with because there’s no need to macerate the fruit which may instead immediately be cooked.  This recipe can also be used with sour cherries in which case the lemon juice is omitted in favor of 150 g (¾ cup) of sugar.  It can be served warm or cold according to preference and the variations are many; the cranberries and almonds can be replaced with other dried fruits and nuts and there are the purists who insist on nothing but black cherries (although a few do add apricot brandy).  Traditionally, it’s served with a dollop of thickened cream.

Ingredients

800 g (3½ cups) fresh black cherries, cleaned and pitted
100 g (½ cup) granulated sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
A dash of cinnamon
Juice and zest of 1 organic, un-waxed, scrubbed lemon
60 g (½ cup) dried cranberries
50 g (½ cup) slivered almonds
6 large sheets strudel or filo pastry
1 egg whisked with 1 tablespoon milk or water for brushing
Icing sugar for dusting

Instructions

Preparation: Preheat oven to 200°C (400°F).  Line a baking tray (or sheet) with baking (parchment) paper.

Cook cherry filling: In a small bowl, whisk together 3 tablespoons of sugar and cornstarch until no lumps of cornstarch remain.  Add the cherries and the remaining sugar into another bowl and allow them to let macerate for an hour (it will take this long for the sugar to draw some liquid from the fruit).  Add the cherries, cranberries, almonds, cornstarch mixture, vanilla extract, cinnamon, lemon zest and juice into a saucepan and simmer over medium-high heat until the mixture starts to thicken, which should take 7 to 10 minutes.  Set the mix aside to cool to room temperature.

Roll strudel (pastry): Place the sheets of strudel or filo pastry on a clean, dry tea-towel (one with some embossing does make rolling easier).  Arrange the cherry filling lengthwise on the pastry leaving a 25 mm (1 inch) border along bottom and sides and then fold in the edges.  Use the tea-towel to lift and roll the pastry tightly, enclosing all the filling.  Tuck the ends in and transfer the strudel seam-side down onto the prepared baking tray.  If using filo pastry, brush each sheet with melted butter to prevent it drying out during the cooking.

Bake strudel:  Brush the top of the strudel with egg wash and bake for 25-35 minutes, until the pastry has become golden brown and obviously flaky.  Slice the strudel while still warm and dust with icing sugar; it’s traditionally served with custard, ice cream or a dollop of thickened cream.