Apple and Fig Strudel
I’m not sure when I tasted my first apple strudel, but it probably was in the US and it probably had a high-fat dough…with a soggy bottom. I experienced my first Austrian-style strudel while working in a Zürich restaurant. We had an Austrian month and we invited some top chefs over to our kitchen to teach us the traditional preparations. What a revelation! I discovered real strudel dough in Austria contains little fat, is rolled very thin and has a delightful crisp and flaky texture. It reminded me of how an Italian pizza can be rolled up and baked,
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