difficult process. The dough is kneaded by flogging, often against a tabletop. Dough that appears thick or lumpy after flogging is generally discarded and a new batch is started. After kneading, the dough is rested, then rolled out on a wide surface, and stretched until the dough reaches a thickness similar to phyllo. Bakers claim that a single layer should be so thin that a newspaper can be read by peering through it. The dough is also stretched carefully to make it large enough to cover the kneading table. The filling is arranged in a line on a comparatively small section of dough, after which the dough is folded over the filling, and the remaining dough is wrapped around until all the dough has been used. The strudel is then oven-baked, and served warm. Apple strudel is traditionally served in slices, sprinkled with powdered sugar. In traditional Viennese strudel the filling is spread over 3/4 of the dough and then the strudel is rolled, incorporating the dough through the filling and making a swirl pattern when the strudel is cut across. Perhaps this is the origin of the name which means whorl or whirlpool. Serving Toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries. Apple strudel can be accompanied by tea, coffee or even champagne, and is one of the most common treats at Viennese cafés. See also Apple pie Apple Turnover Strudel Milk-cream strudel (Millirahmstrudel) List of apple dishes List of pastries References Austrian pastries Austrian confectionery Jewish baked goods Jewish desserts Croatian confectionery Czech cuisine Bavarian cuisine Hungarian desserts Italian cuisine Israeli cuisine Croatian desserts Slovenian cuisine Ashkenazi Jewish cuisine Strudel