A struel or a stroodle is a type of pastry that originated in the Habsburg Empire. It is most often associated with Austrian cuisine, but is also traditional in the whole area formerly belonging to the Austro-Hungarian empire (for example, in Hungary known as Rétes, in Slovenia as štrudelj and Slovakia known as štrúdľa or závin). The best-known kinds are Apfelstrudel (with apple) and Topfenstrudel (with Topfen soft cheese), while others include Weichselstrudel (sour cherry strudel) and Mohnstrudel (poppy seed strudel); there are also savoury strudels incorporating spinach, sauerkraut and so on.