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Strudel and streusel are both baked goods but differ significantly in their composition and preparation. Strudel is a type of layered pastry, traditionally filled with fruits or other sweet or savory ingredients, and is characterized by its thin, elastic dough rolled around the filling. In contrast, streusel refers to a crumbly topping made from flour, sugar, and fat, often used to crown cakes or pastries for added texture and sweetness. Essentially, strudel is a pastry itself, while streusel is a topping.

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