shtrudel

From Hebrew שְׁטְרוּדֶל (shtrúdel) and Yiddish שטרודל (shtrudl).

shtrudel (countable and uncountable, plural shtrudels)

1. (chiefly in Jewish contexts) Alternative form of strudel (“pastry”).
   • 1934 December 21, “Bake Sale Planned by Vaad Auxiliary”, in The Jewish Press, volume X, number 47, Omaha, Neb., →ISSN, →OCLC, page 7, column 4:

     The women will offer every kind of “goodies,” including cakes, rolls, shtrudels, and pastries, as well as home-made bread.

   • 1940 September 29, Ruth McAllister, “Festive Jewish Delicacies Prepared for Yom Kippur”, in The Grand Rapids Press, volume 69, number 21, Grand Rapids, Mich., →ISSN, →OCLC, page 18, column 1:

     Always there’s shtrudel, the pastry that is as Jewish as puff pastry is English. Shtrudel is made of paper-thin dough filled with fruit, cheese, or nuts generously sprinkled with cinnamon and sugar, then rolled in jelly roll fashion. Shtrudels have always been regarded as too difficult for the average cook to master with the rules demanding that the delicate dough be stretched so thin you can almost see through it.

   • 1977, Bess Kaplan, chapter 6, in Malke, Malke, Winnipeg, Man.: Queenston House, →ISBN, page 53:

     Her mind, busy as a computer, put together a menu for tomorrow’s supper that would dazzle the chef of a fancy hotel. Cold spinach borscht, blintses with sour cream, and for dessert, apple and raisin shtrudel which she had made this morning while awaiting the moment to go out and meet . . . fah! H. Schenkle.