Who and when invented to stretch raw, cooked in a special dough to a thickness of tissue paper, and then wrap it in a thick layer of fruit filling? Telling the story of this amazing pie and strudel (the strudel) - rooted in the Byzantine Empire and even Ancient Greece. The current name was given much later, in the XVIII century, from the German confectioners. They made him the king of the then pies, disputing the palm of his cakes from Viennese bakers. German, Austrian, Hungarian, Czech bakeries, dealt with all kinds of strudels with nuts, apples, cheese, cherries, strawberries, poppy seeds, raisins. In those days, the strudels were not only sweet, but also with mushroom, potato, cabbage, and even fish fillings. Nowadays preference is given to strudel for tea. Heart pastry strudels won because for a long time not stale (the exhaust test) and a high proportion of toppings - you can not be afraid of getting fat. In addition, the dough for strudel it is possible to prepare entirely without fat, which is very important for people who are on a diet, and for those who suffer from diathesis.