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Strudel

Strudel

About strudel dough Edit

The paper-thin strudel dough resembles phyllo and is equally difficult to handle. Apple strudel is probably the most famous of this genre, but the filling variations are limitless and can be savory or sweet.

In Austrian-German-Hungarian cuisine the dough is called blätterteig and pastries made from phyllo-like dough are called strudel.

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