Viennese Waltz

Strudel means whirlpool in German, and as its name implies, it has a snail-like shape that encloses sweet, tempestuous contents. Two summer fillings, plus the classic apple recipe.

When this thinnest of doughs wandered to the Austro-Hungarian empire, the bakers hastened to roll it up with European restraint and conceal the apples inside with carefully measured cinnamon sweetness that erupts only when you slice the brown, delicate-looking roll.