Strudel dough just looks difficult to prepare. The biggest stumbling block for American cooks was finding the right flour. Now that unbleached flour is in every market, the next step is to find the right space to pull it—a space that allows access to the dough on all sides. I pull my strudel dough on the 23 X 49-inch wooden pastry worktop in my kitchen. You can use your kitchen or dining-room table of a similar size, or even a card table. Some bakers recommend a circular table, but I don’t see the advantage of that, because you want a rectangular shape. Whether it’s pulled into a square, rectangle, oblong, or circle, however, the dough will still work.