What a joy to read! My grandmother made apple/poppyseed, cabbage, and cottage cheese strudl, as did my mother. After many years my sisters and I declared August 20 as National Strudl Day and began making it again, including the younger generation in the process. We have found unbleached flour works well. With ancestors from Austria, we have many recipes handed down, and one of my sisters is working on a cookbook that includes them. Thank you for the trip down memory lane. Oh, for a piece of apple strudl to go with my morning coffee!

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