Strudel is so inextricably linked with Jews in most people's minds that I have included it here. Jewish cooks did indeed bake strudel frequently in the days of the Austro-Hungarian Empire. In fact, this paper-thin dough was introduced to the Austrians by their archenemies, the Turks. There are many different possible fillings, including cottage cheese, sauerkraut, even liver, but apple filling is the most popular. Strudel dough is hard to make at home unless you have had lots of practice, but you can easily substitute phyllo dough from a Greek or Middle Eastern bakery.