Apfelstrudel is for me the symbol of German, or better Austrian, bakery. Legends about the art of making the dough so thin that one can clearly see through, (enough to read a newspaper) kept us from the challenge of baking it. But, eventually we did it. Who knows, maybe it was not perfect, but fun to make it and extremely tasty. The recipe is also so flexible, you can fill the roll with whatever you like (certainly breaking all traditional rules, but one should dare), and simply …enjoy!


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