In Hungary, they sell "rétesliszt", strudel-flour. What makes it better for strudel? Is it higher gluten? Lower? Softer? Harder? Which flour in a typical (USA) supermarket comes closest to rétesliszt?
I know from experience that all-purpose flour sucks for making strudel dough, and for that reason I usually just buy the frozen fillo (phyllo) stuff, but it's really not the same thing at all - it's too paper-thin and the sheets are too small. In a pinch, puff pastry rolled out real thin can also work, but the result will be a very German-style strudel.