Strudel is related to what Ottoman pastry?

Strudel is related to the Ottoman pastry baklava.

Both pastries use very thin layers of dough, although they are assembled differently. Baklava is built from stacked filo sheets with nuts and syrup or honey, while traditional strudel uses an elastic, unleavened dough stretched into a single exceptionally thin sheet and wrapped around a filling.

Strudel became especially popular across the Habsburg Empire during the 18th century. Culinary exchange through Ottoman-controlled and neighboring regions helped bring layered-pastry techniques into Central European cooking, with Hungarian cuisine often described as an important route into Austria. The oldest known strudel recipes are preserved in a handwritten Viennese cookbook from 1696.

A common mix-up is treating strudel as puff pastry. Traditional strudel dough is not laminated like puff pastry: it is stretched thin and rolled around fillings. Apple strudel is the best-known variety, but strudel can also contain cherries, poppy seeds, cheese, cabbage, spinach, or meat.