The winged hussars

[Peterski]

PhD Radosław Sikora:

[crazyladybutterfly]

previous siege of vienna :

[crazyladybutterfly]

the traditional austrian dish , the strudel, has ottoman origins :

Like with many dishes this one is a fusion of different cultures. The pastry most often used is a thin pastry that was invented most likely by the Turks, although the Greeks often lay claim to it. Good records show Turkish Nomads had an obsession with making layered breads to emulate the nice oven baked yeast breads of other countries. They could fry the flat breads on each side over a campfire then butter or add chopped meat with vegetables and continue the layers.

As early as the 11th century a dictionary of Turkish dialects (Diwan Lughat al-Turk) recorded pleated or folded bread as one meaning of the word Yuvgha which is often related to the word yufka which is often the word for a single sheet of filo.
Over time every chef out did the other by making the pastry thinner and thinner with more layers. The tissue thin filo dough of today was probably developed by the Ottoman Sultan's chefs in the Topkapi Palace in Istanbul.The idea of the thin dough came up through Turkey into Vienna during the late15th century.

Very probably when Austria was attacked by the Ottomans. You don't usually think of armies leaving dough when they attack, but armies moved much slower then, attacked and sometimes settled for a while then move forward again. It would seem only likely that you would look around and want your favorite foods! By the way the Ottoman's didn't take Vienna. The Turkish and Greek thin dough (Filo) is very different from a Viennese Strudel dough. They are tissue thin and the strudel dough is skin thin. The Filo or Phyllo uses a bit of shortening and touch of vinegar

http://www.kitchenproject.com/german...el-History.htm