This treat is a perfect example of how reasonable and inventive our grandmothers were when it came to the economical use of ingredients.
Each time my grandmother would undertake making hand stretched dough for strudel or štrukli, she would trim off the thick edges around the perimeter before assembling the strudel.
While the strudel was in the oven, she would knead the trimmed off dough once again, give it a coat of butter, season with salt, give it a 3-fold turn and roll out again.
She would bake it after the strudel was done, for about 30 minutes, at 180 °C.
It used to take us children just the blink of an eye to make this warm, crunchy, lightly puffed, and perfectly buttery treat disappear.