Definitions
- A type of pastry made with thin layers of dough and a sweet or savory filling. - Typically associated with Central European cuisine, especially Austria and Germany. - Often served as a dessert or breakfast pastry, but can also be a savory dish.
- A baked dish consisting of a pastry crust filled with sweet or savory ingredients. - Commonly associated with American cuisine, especially Thanksgiving and other holidays. - Can be made with a variety of fillings, including fruit, custard, meat, or vegetables.
List of Similarities
- 1Both are baked dishes with a pastry crust.
- 2Both can be sweet or savory.
- 3Both can have a variety of fillings.
- 4Both are often served as desserts or special occasion dishes.
- 5Both require baking in an oven.
What is the difference?
- 1Crust: Strudel has a thin, flaky crust made with layers of dough, while pie has a thicker, more substantial crust made with pastry dough.
- 2Filling: Strudel typically has a sweet or savory filling that is rolled up inside the dough, while pie has a filling that is placed on top of the crust or between two crusts.
- 3Shape: Strudel is often rolled into a long, cylindrical shape, while pie is usually round or rectangular.
- 4Toppings: Pie can have a variety of toppings, such as whipped cream or ice cream, while strudel is typically served plain or with a dusting of powdered sugar.
Remember this!
Strudel and pie are both baked dishes with a pastry crust and a variety of fillings. However, the difference between them lies in their crust, filling, origin, shape, and toppings. Strudel has a thin, flaky crust and a rolled-up filling, while pie has a thicker crust and a filling that is placed on top or between two crusts. Strudel is commonly associated with Central European cuisine, while pie is often associated with American cuisine.
