This dessert, which comes from the snow-capped ski resorts of Austria, is a perfect warm finish to a hearty winter meal.
Strudels are sort of a renegade in the pastry world.
But this dough gets its magical texture from its elasticity and thinness. At its best, very thin strudel dough is flaky, but also firm to the bite. It's very different from puff pastry. To make a great strudel dough, you use high-gluten flour so that it becomes as flexible as possible. In the supermarket, buy bread flour or even all-purpose flour.