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When it comes to strudel pastry, most Austrians would agree that for REAL<\/em> Apfelstrudel, the dough has to be handmade<\/strong>. Even if a lot of people resort to store-bought pastry these days for simplicity, basically a filo style dough. Real strudel dough, however, is stretched paper thin on the back of the baker\u2019s hands, \u2018until you can read a newspaper through it\u2019.<\/p>\n The dough itself, by the way, is traditionally vegan. It’s made with just the simple ingredients of flour, oil and water. A little bit of vinegar or lemon juice helps make the dough more stretchy and elastic.<\/p>\n What makes a traditional Apfelstrudel not vegan, is the use of butter to toast the bread crumbs and brush the dough with. In our vegan apple strudel recipe that is easily replaced with sunflower oil or other oils.<\/p>\n\t