Derived from the German word for “whirlpool” or “eddy,” the strudel celebrated on this food holiday is a layered pastry with an apple filling.

First recorded as a recipe for Millirahmstrudel in 1696 and closely associated with the Hapsburg Empire of Austria, this dessert is likely inspired by the pastries of the Middle East.

The concept of using thin, layered dough with sweet or savory fillings originated in the Middle East and Central Asia and traveled westward through the Ottoman Empire. It was likely introduced into Austria after the conquest of Constantinople in 1453, laying the foundation for what became strudel.

While primarily observed in the United States, Apple Strudel Day is nevertheless deeply associated with Middle Eastern, Austrian and Central European cuisine.