Apple Strudel from Russ & Daughters Deli, New York City, photo by Sarah PhillipsStrudel dough is a variant of phyllo, although made somewhat differently. It is also known as a pastry, made from multiple, thin layers of dough, used as a wrapper to roll around a variety of fresh firm fruit pie fillings and savory preparations and then baked.

Taking the advice from my colleague, friend and professional baker, Rose Levy Beranbaum, I also recommend using unbleached all-purpose flour from King Arthur or Gold Medal for superior recipe results. In a pinch, you can use commercial phyllo dough as a strudel substitute, although the results will not be as tender as making your own.

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