The simplicity of this traditional recipe will surprise you.Make this by creaming or, if you have a large food processor, by cutting the butter into the flour. It makes a tender dough you do not have to fiddle or otherwise futz with and yields a tender, pastry-like strudel - touch cakey/touch pastry -totally buttery/delicious. Make it up to 2-3 days ahead.
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Hi there, fellow home and pro baker and fan of great recipes….