Filo dough does the trick here. A springform pan contains things in an elegant way, but you can also make it in two logs, as for regular strudel. This is one of the most sumptuous pastries you will ever make (and the easiest). There are rarely leftovers. It is more of 'rumour of strudel'. The scent of this baking will bring everyone to your kitchen door.
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Hi there, fellow home and pro baker and fan of great recipes….