Would this be good? Would you put any dairy into it as in the cabbage strudel recipe that was recently in Saveur?
I am having a French Whites wine tasting and these women have so many dietary resrictions it's really hard to come up with the foods. But this seemed like it might be vaguely Alsatian.
I just put my duck legs to cure so confit will definately be served. However, if anyone has good ideas on how to use it as an hors d'Oevre I would be very grateful. I'm not wedded to the streudel idea. Thanks.