Strudel seems like a complex dessert, but once you have a feeling for the dough and its elasticity, all else is elementary. I recall my grandma saying that for the strudel to be good you need to be able to read the newspaper through the stretched dough, so rolling and stretching it as thin as you can is the key to a special strudel. Keep one idea in mind: do not be afraid to handle the dough, lift it up on the back of your hands, curl your fingers into a fist, and stretch the dough with your knuckles. It will yield and stretch without tearing. Or grasp one edge and lift the sheet above the work surface and let it hang free—just the force of gravity will make it stretch. Or, if you have someone to help you, pull the dough from opposite sides—it will stretch that way too. Don’t worry if the edges remain a bit thicker: you can cut those off with a pizza cutter before filling the strudel. This is a large strudel; it can be served for a couple of days. Baked strudel freezes well, so leftover pieces can be wrapped securely and frozen for a couple of months. Defrost when needed, and reheat before serving.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.