Renate Wagner-WittulaRecensioni

I'm very happy that Strudelei landed in my bag yesterday. Wir having Blunzenstrudel tonight, because there is one of these Austrian blood sausages in the refrigerator. For my next turn cooking it might be ham and cheese with vegetables, or maybe fish and spinach. Obviously, there are also recipes for sweet strudels. The final chapters are for the many possible kinds of dough you can use and for the various sauces that are traditional with different strudels.½