A strudel is made from very thin pastry, which is rolled up with a (sweet or savory) filling inside and then baked. The first strudel was probably baked in Vienna. Strudel dough is inspired by baklava from Turkey, which was brought to Austria (and further into Germany and other countries) through Hungary when that country was still one with Austria. Puff pastry is often used, but not in the original Austrian recipes.