Difference between pie and strudel

In learning to make apple strudel, I came across 2 methods : the classic Austrian recipe¬†and the puff pastry method. In the classic Austrian/ Viennese ¬†method, the flour" butter ratio is about 3:1 . I have seen some recipes with 10:1 ratio of flour to butter or oil but subsequently more butter is spread on... Continue Reading →

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