This dish is usually associated
with Germany and Austria, but in
the regions of Italy that border
these countries various food
influences (such as speck,
sauerkraut and goulash) have
crossed national boundaries.
Although the classic strudel recipe
uses apples, it can be made with
various fillings - such as
cherries, apricots, or even peaches
- and can be eaten warm or cold, as
a pudding, or served at tea-time.
You could make a strudel dough from
scratch, but it is fiddly and
time-consuming. It's much easier
just to use filo pastry, which you
can buy anywhere.