Apple strudel (German: Apfelstrudel; Czech: štrúdl; Yiddish: שטרודל) is a traditional Viennese strudel, a popular pastry in Austria, Switzerland, Bavaria, the Czech Republic, Slovakia, Northern Italy, Slovenia, Croatia, Bosnia-Herzegovina and other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918).

[3] Whether as a type of sweet or savoury layered pastry with a filling inside, the strudel gained popularity in the 18th century through the Habsburg Empire (1278–1780).

[4] Strudel is related to the Ottoman Empire's pastry baklava, which came to Austria from Turkish via Hungarian cuisine.

[6][7] Apple strudel is considered to be the national dish of Austria along with Wiener Schnitzel and Tafelspitz.

The basic dough consists of flour, oil (or butter) and salt although as a household recipe, many variations exist.

Apple strudel can be accompanied by tea, coffee[2] or even champagne, and is one of the most common treats at Viennese cafés.