I love cookies. To me they are a no commitment dessert.
To me the best classic strudel stuffing is composed out of three different apples. Granny Smith, Golden Delicious and the third should have great flavor such as Braeburns.
In late winter the parsnips, I call them white carrots are the sweetest. It makes a nice cake and you can significantly reduce the sugar part. The result is a more natural tasting cake compared to the common carrot cake.
I used to work in a ski resort. People did order this all the time with a glass of champagner for apres ski.
I always disliked soggy French toasts so we coated it with cornflakes.
The creme brulee is felxible so we traped it over the strudel.