Strudel vs. Streusel — What's the Difference?

A strudel (, German: [ˈʃtʁuːdl̩]) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire.

In baking and pastry making, streusel (German pronunciation: [ˈʃtʁɔʏzl̩]) is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some modern recipes add spices and chopped nuts.

A pastry made with a sweet or savory filling, such as fruit or cheese, rolled up in layers of thin sheets of dough and then baked.

A crumblike topping for coffeecakes and rich breads, consisting of flour, sugar, butter, cinnamon, and sometimes chopped nuts.

A pastry made from multiple thin layers of dough rolled up and filled with fruit, etc.

A crumbly topping for cakes and quick breads. It is made of sugar, flour, butter, cinnamon, and often chopped nuts.

(slang) at sign (@)

A vertical hole in sea ice through which downward jet-like, buoyancy-driven drainage of flood water is thought to occur.

Thin sheet of filled dough rolled and baked