Chris FINALLY got to make the Austrian apple strudel he’s been talking about for over a year now, with the paper-thin dough and the tablecloth trick. We’re happy he’s happy. It’s also a much better, and surprisingly more foolproof, strudel than any other regional variety—with a barely-there pastry surrounding a buttery, sweet-tart filling. He learned this recipe in Austria from Eva-Maria Steinbichler and her daughter, Petra Steinbichler, who taught him to roll the strudel in one smooth motion. M

181K views · 1.8K reactions | Spinatstrudel Austria  Austrian...