A strudel crust is most often folded such that it resembles a whirlpool. Served in a bowl of milk, and eaten from the centre, well, it just looks like a whirlpool.

Ok   *whew*   this sounds so much more approvable. Thanks gnu, I'll check it out schnell!

Or rather, as soon as certain images of 'clotted cream' quit lashing round'n'round the ole noodle. It's just a difference in local vernacular I know, but the only substance that 'clots' in my neck of the woods is ... is .... oh never mind      


*gulp*