“You need an egg, two spoonfuls of lard, and a pinch of salt, followed by flour, a dash of vinegar, and just enough warm water to create a dough with a dumpling-like consistency.” This is part of the traditional Hungarian strudel recipe that Ilona and Erzsébet, elderly sisters and lifelong baking partners, learned from their late mother. In their small village of Tura, an hour outside of Budapest, the sisters regularly bake the delicate pastry for up to 500 people for weddings and community events.
