apfelstrudel

This is now officially becoming a conference tradition.

"Don't make strudel," everyone told me, "it's too hard to make it thin enough without tearing. It isn't worth it," they said.

HA!

I would give you the link to the recipe, but it's in german... I mean if you still want it that's cool.

I'm way too proud about this. But I made my first strudel, thin enough, without tearing it at all, from a recipe written in german and I had to convert all the ingredients.

Why can't I be good at something useful...... sighs.

although, next time, I want a sweeter dough. This one was kind of bland.

Happy weekend!