This is the real deal: the original Strudel of Austrian fame, hand-baked daily by jovial, Vienna-born Wolfgang Ruhnau. There’s no filo or puff pastry involved: just highly elastic dough, hand-stretched so thin that (as tradition would have it) a newspaper can be read through it. The result may look a bit unspectacular - a long, compact roll, sliced in chunks that resemble lasagna - but it tastes delicious.
The many variations range from savoury options to the best-selling classic apple filling (no nuts) to seasonal plum to the Topfen version with soft, sweet Quark and apricots, forest fruit or cherries. He recommends warming up your strudel and sprinkling it with powdered sugar (they’re not that sweet!). Serve it with homemade whipped cream, or the Topfenstrudel with vanilla sauce - Austrian style! Prices range from €2.50 to €3 (the strudels stay fresh for three to five days).