Doh, if I'd seen this I would not have posted my "Munich Apple Strudel" recipe. They are basically the same, my Munich one is a smaller portion size, 1 instead of 3. As others noted, mine calls for rum soaked raisins and dotting sour a layer of sour cream over the butter and under the fruit/nut filling. I also boil a cup of cream with a cup of milk and add some cinnamon pouring this over the strudel when I put it in the oven to bake, this is absorbed and makes for a heavenly heavy rich strudel. Here is a picture. It gets rave reviews from my Munich born husband and our American friends.
Try adding about 1/2 tablespoon distilled white vinegar to the dough if it tears too easily while pulling it thin. It seems to make it stretch easier. Also, add about 1/2 inch of heavy cream to the baking pan right before you put it in the oven. Makes it sinfully rich. I like it with yellow raisins and apples for the filling, just like my Bavarian grandmother used to make.
My dh came to the US with his German mother & military father when he was 4. When his mom passed away, all recipies disappeared. I have been trying for years to find an similar recipe for apple strudel. This is the closest to what he remembers I have found. He loves it. His mom used apples, raisins, and something similar to cottage cheese (which also works just fine). Bakes up beautifully, made 3 huge strudels. Took about 15 large apples. Nice and flaky.
I watched a swiss granmutter make this on PBS some years ago. My mouth was hanging open so that my jaw landed on the floor! I have since managed to make this in a commercial kitchen. I made 6 small slashes for steam to escape.