Cruising down the Danube on a riverboat, I had the good fortune to watch Executive Chef Andras Baar demonstrate how to make authentic Viennese apple strudel. Throughout Austria and Germany (and even northern Italy), strudel is a classic dessert, with every family and bakery that makes it having its own version. This one is particularly outstanding.
Don’t let the stretching of the dough scare you off from trying this recipe. However, if you are dough-reluctant, you can always use store bought phyllo dough or puff pastry. No alterations were needed to the recipe so I present it as it was given, below.
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Greg Nelson Cooks 