Strudel dough by John Spottiswood.

This is used by German and Austrian cooks to make strudels, delicate pastries filled with sweet or savory fillings. The dough is made up of many layers, each rolled into a tissue-thin, almost transparent sheet. German cooks make strudels with it by stretching the dough and wrapping it around a filling, and then baking it. It's hard to find, but your best bet is a German market.