Hickory Nut Strude

This dish, Odessa says, is for the late winter and early spring when the maple syrup runs. And she particularly loves the hickory nut. You could use pecans or hazelnuts here, but the strudel would not have that haunting flavor that only hickories have.

Odessa says that phyllo dough can smell your fear—and it will, if you don’t follow Odessa’s method of handling