What can be used as a substitute for strudel dough when making apple strudel?

Phyllo dough is an excellent substitute for strudel dough when making apple strudel due to its similar texture and method of preparation. Both phyllo and strudel dough are thin sheets, which allows for the creation of a light, flaky pastry that is characteristic of traditional strudel. When using phyllo, each layer can be brushed with butter or oil, just like strudel dough, which contributes to a crisp texture once baked.

While puff pastry also produces a flaky and buttery result, it behaves differently during baking as it relies on the steam generated from its layers to rise, which is not the traditional method used in strudel. Shortcrust pastry is more suited for tarts and pies due to its crumbly nature, and choux pastry would not work well at all in this context as it is typically used for making cream puffs or éclairs, relying on steam for leavening rather than the layering technique. Thus, phyllo dough stands out as the most suitable choice to replicate the authentic characteristics of apple strudel.