Street food in Budapest, Hungary. Full cooking process of Hungarian strudel!

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Strudel is a rolled pastry made of thinly rolled, elongated unleavened dough with various fillings (apple, pear, cherry). Strudel is a traditional pastry in Austrian, German, Hungarian, and Czech cuisines.
Hungary is a true strudel paradise! They bake all kinds of strudels here! And they've been doing so for centuries! Strudels are believed to have appeared in Hungary during the Turkish occupation in the 16th century. The first known recipe for strudel (a milk-cream strudel), dating from 1696, is kept in the Vienna City Library. Since the 19th century, strudel has become an essential Hungarian treat at festive tables and weddings. In Hungarian, strudel is called rétes (rétes - puff pastry) because this delicacy is made from several layers of extremely thin, flaky, unleavened dough. The dough should be very, very thin, but not dry.
The main thing in a strudel is, of course, the filling! Strudels come in both sweet and savory varieties, so they are served as both an appetizer and a dessert.
Dessert strudels are usually served hot, often with a scoop of vanilla ice cream or with cinnamon and powdered sugar.
Strudel goes well with both coffee and tea.
Not far from St. Stephen's Basilica, there's a wonderful pastry shop called "Pest's First Strudel House." Don't miss it; it's delicious!
Watch how true masters of their craft prepare Hungarian strudel on St. Stephen's Day in Budapest. The cooking process is simply mesmerizing!