What do you do with three unplanned days in Vienna? If you enjoy immersing yourself in a country’s culture and possess a hearty sweet tooth, you might decide to eat your way through your stay. That’s certainly how I spent my time there, sampling variation upon variation of the Austrian national dish apple strudel. In Austria strudel is often served with a pitcher of vanilla cream, in a pool of crème anglaise or with a side of whipped cream. Contrary to my husband’s fervent hopes, it usually doesn’t come with a scoop of vanilla ice cream. That’s fine with me. When it comes to strudel, I prefer either to eat it with just a dusting of sugar or with whipped cream added to the side. A fair amount of time, effort and space goes into making a traditional apple strudel. It’s the dough, rather than the filling, that requires the work. My short video, taken at the Café Residenz adjacent to Vienna’s Schönbrunn Palace, explains the basics of authentic strudel dough. If you lack the …