have done the filo dough method . . . works but I find I need lots and lots of layers to withstand the mechanical actions. quite a few ‘tears/ruptures’ . . .
altho filo does a better imitation of “the real strudel ‘read the newspaper thru the dough’” stuff, imho for straight up ‘enjoy-ability’ factor the puff pastry does a better job.
note: this may be a factor of ‘mericans do luv’ an apple pie thang…
American style “(fruit) pies” are not known in Europe.
My puff pastry skills aren’t very good, relative to my filo skills, so I rarely use puff pastry!
My German relatives wanted Canadian / American/ North American -style apple pie every time it was offered on a menu, every time they visited. It was quite a novelty for them.
I will probably make rouladen tomorrow.
We liked this recipe a lot. I used currants and dried cherries instead of raisins and dried cranberries.
Ampelpudding!
Some German Bread Pudding recipes
I was wondering where you got the Waldmeister at this time of the year. I didn’t realize there was a jelly flavoured with that. I’ll have to make a jelly with that when it comes up in the garden. Very pretty! I have also never seen the term Götterspeise. We always called it Wackelpudding.
Both are new puddings and new words to me!
Götterspeise makes sense, the same kind of idea as Ambrosia
Don’t get too excited. My guess is there is no actual woodruff involved, just artificial flavors.
That said, I can taste it as I type this 
Jello was a pretty popular dessert in German kindergarten, and Waldmeister a popular flavor. Nice and natural green color, too 
You need it year-round as it is an important part of the Berliner Weisse (sour beer mixed either with woodruff or raspberry syrup) - but only more “artisanal” ones are actually containing woodruff other just have green food color and artificial flavor
