Per pound. A traditional Vienesse strudle dating from 1696 that's like no apple strudel you've ever had before. We hand-stretch the dough until it's nearly transparent, brush it with butter then fill it with apples, raisins, cinnamon and sugar. It's rolled using a floured canvas sheet, cut to length and baked to give it a crispy exterior and a delicious soft interior. To finish, we top it with a dusting of powdered sugar.