As a Slovenian cook, I have made streudal many times, and because of this I changed a few steps. I only changed one ingredient: from cooking spray to butter. I kept all of the same ingredients, but I placed them in a different sequence. I began with phillo dough, thawed it and began to assemble the recipie. I melted the butter and brush it on each sheet of the dough. I than took the Post raisan bran and crushed it with a rolling pin and spread the raisan bran crumbs over the buttered phillo dough. I continued this process until I have 8 sheets of dough as directed in the recipie. I than followed all of the steps in the recipie, the only difference is that I did not cut the dough in half. I baked the struedel at 375 for 35 mijnutes or until it was golden brown and seeping syrup. It was delicious. It reminded me of all of the streudals that I made that took hours of preparing, streching and rolling the dough. I believe that there are some special recipies that can never be lo
