I had my choice of poison when asked to prepare a dish for a friend's annual Oktoberfest party. Hand stuffing 30 lbs of sausage didn't sound like a great time, so I thought I'd take the easy way out by making a strudel from scratch. The morning of the event I found out just how silly this notion was, and won't be posting the recipe as a result. There has to be a better approach and recipe out there, but this is what I've learned so far.
Strudel is an ancient Austrian pastry most commonly filled with apples, making Fall a great time to eat it. The key is to make a very elastic dough that can be stretched so thin a love letter can be read through it (I must assume all Austrian love letters are written in a size 100 bold font). Onto the process.