Your microwave is a steam bomb. It heats water molecules, not crisping molecules. A Toaster Strudel needs heat that bites back.
In the microwave, the flaky pastry turns into a sad, chewy sponge. It’s like a croissant that gave up on life. The icing? It melts into a weird, hot puddle.
You end up with a strudel that tastes fine. But it’s missing the soul. It’s the culinary equivalent of a handshake with no grip.
