Apple Strudel, Austrian Style

Paper-thin strudel dough is stretched rather than rolled to achieve its almost transparent composition. Strudel dough has been described as being “so thin that you must look twice to see it,” or, as a German colleague of mine says, “You should be able to read a newspaper through the dough.” Successfully producing a properly stretched strudel dough requires time, patience, and a large work space. For these reasons, many people purchase the dough already prepared.

If strudel dough is