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Strudel . . . strudel is amazing. Light, buttery, flaky . . . mmmmm... However, I rarely make a whole batch of strudel. I mostly just use the ends of the long, tubelike roll to make 4 strudels when I make a big batch of cinnamon rolls. For strudel, I allow for a longer rising time, then roll out, and fold, roll out and fold - incorporating plenty of softened butter into the dough. It makes for a very delicate pastry.
After getting just the right amount of butter folded in, the dough is rolled out into a long rectangle and spread with filling down the middle. Then the sides are folded over brochure style and slits cut in the top.
Once baked, a glaze or icing can be spread or drizzled over the top, and nuts if desired. Yum!
