Hi Maggie, it's a bit difficult to compare German flours to American flours because German flours are categorized by ash content, while American flours are rated by protein percentage. German flours are likely to have a higher ash content and lower protein percentage as compared to their American equivalents, but most authorities agree that Unbleached All-Purpose flour is the closest to German type 550 flour. If you want to up the ash content a bit, you could consider adding a little Golden Wheat flour to the mix. Note that the higher protein percentage of the American flours may require that you add a touch more liquid to your German strudel dough recipe. 

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