Ask yourself, why this name? The dough as in the German strudel, but there are advantages: no need to roll out a large thin layer of dough, and then gently all the stuffing to wrap, worrying - breaks it won't break. On the face of saving time and labor. Moreover, you can use any thick filling, any fruit. The pie is placed in the most-heated oven, and of mixtures of fruit juice, sugar and butter is just delicious caramel, impregnating the whole pie. Suggest, don't miss this recipe! For the recipe many thanks to Elena Molohovets.