A strudel is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century through the Habsburg Empire. Strudel is most often associated with Austrian cuisine but is also a traditional pastry in the whole area of the former Austro-Hungarian Empire. Chef Dan is starting his pastry classes with a traditional, or classic, Austrian Strudel. The secret to strudel is in making the dough so thin that you can read newsprint through it. The dough is stretched and pulled on a large linen cloth. This delicate buttery and flaky dough is so flexible, yet strong enough to fill and roll. Chef Dan Michel will also demonstrate and serve a classic crème anglaise to accompany the strudel. Classic Apple and Almond Strudel; Classic Crème Anglaise (Custard Cream Sauce)