Strudel show

When I went to Vienna last November, I loved eating apple strudel at the old-fashioned tearoom, Demel. At the time, I had no idea of the skill and labor involved in creating the sweet pastry.

The word strudel, which means "whirlpool" or "eddy" in German, refers to the swirl of thin dough wrapped around a soft filling. The pastry is stretched and rolled by hand into a sheet so thin you can read a newspaper through its surface (according to The Penguin Companion to Food).

This video from Vienna's Café Residenz in the Schonbrunn Palace shows the delicate process from start to finish. Isn't the pâtissier's quick confidence amazing?