I just got a nicely sized 'work table'...Mom's kitchen is soooo tiny! I can do this! And strudel, too! Yippee-skippee! One of my all-time favorite fillings, right after almond, is the 'meltaway'. I use Amendola's formula, consisting of confectioner's sugar/mix of butter/shortening/dry milk solids/egg whites. When I worked at the little bakery, we used a good quality frozen danish dough, so I have limited experience with working with the 'real' thing. I just so enjoy the way you present the whole experience, it makes it so much less daunting! Enjoyable, even! Thanks, Laura "Meltaway" sounds perfectly delicious, Laura - I tried a classic filing called "remonce," which is just butter and sugar, but I think adding some flour (or dry milk) would keep it together better... Thanks for your kind words. PJH

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