Every now and then I get the urge to make an apple strudel. Much of what is sold in cake-shops is not,in my opinion,worthy of the name,being concocted of filo pastry and other such inappropriate ingredients. Proper strudel is made from a sheet of pastry dough stretched so thin,my grandmother's cook used to say,that you can read your love-letters through it. There are a few holes in my sheet,as you can see,which is frowned on,but they are around the edges where they don't show. I'm off now to sample a slice before Shabbat. Next week I have two or three glaze kilns to fire,with maybe a salt firing at Tel Hai the week after.