Stretching For #Strudel: associate editor Lan Lam stretches a simple flour-and-water dough into a tablecloth-sized sheet while preparing a recipe for apple strudel. These days, most techniques for making this Austrian treat at home start with store-bought pastry sheets, leaving just the filling to be prepared from scratch. It's certainly a simpler method, but does it ultimately yield a better strudel? To find out, Lan's getting back to the roots of this dessert and doing things the old-fashioned way. Starting with a ball of dough, she'll roll, pull, and stretch until the entire countertop is covered with a layer of pastry thin enough to see through. From there, all that's left is to roll it around a sweet filling of apples, raisins, and cinnamon, bake it off, and serve it to her (very patient) colleagues as part of a taste test of several different strudel recipes. Will this truly from-scratch technique prove a winner, or is calling for this much preparation simply too much of a stre...