A friend and I tackled strudel today and the results were very disappointed. We used the recipe in Rick Rodger’s Kaffehaus. The dough came together easily and the stretching went rather well. We made an apple filling, rolled the dough and baked it. The dough never cooked. It had a nice outside crust, the filling was lovely but most of the dough stayed a bit raw and a prolonged stay in the oven did not change anything. We can’t understand what happened or why. Here is the recipe: 1 1/3 cups all purpose unbleached flour 1/8 teaspoon salt 7 tablespoons water 2 tablespoons vegetable oil 1/2 teaspoon cider vinegar Anneke I seem to remember you made strudel a while back, any thoughts on this dough recipe?