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chrisndan0202 | Sep 28, 201512:50 PM     1

My Yugoslavian great-grandmother used to make this absolutely wonderful strudel, always apple or sweet cheese. What made it so incredible was its moistness. It was flaky and layered, but not at all crumbly like most strudels. Even the top most layers of pastry were damp. (If I had to compare the texture, I would say it was similar to a pie that had been in the fridge for a few days versus the crispness of a croissant.) You definitely ate it with a fork, not your hands. Unfortunately she passed away while I was still too young to even think about preserving her foods. My grandmother wasn't a baker, so she never learned how to make it either. I've painstakingly gone through all of both of their recipes and have been unable to find any mention of strudel. It might not have even mattered if I had found it since most of her recipes were written with instructions unique to her own kitchen. So... I'm looking to see if any of you out there might have ever had anything similar and know how to make it. I can tell you that it was always made in some sort of high-sided pan, cake or casserole, at least 13 x 9, if not larger. Thanks in advance for any help!

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