Sitting at the bar of Freud, a casual brasserie serving up contemporary Austrian fare, I had a front row seat to the hustle and bustle of weekend brunch in Manhattan. After tasting wonderful dishes of schnitzel and spatzle, the Michelin starred chef had one last surprise for dessert: apple strudel. This pocket of crispy, golden phyllo contains warm apple filling paired with a dalop of vanilla whipped creme. The fresh slices of apple gave a nice tart contrast to the rich, sweet apple cinnamon flavors. This is truly a gem in the competitive category of desserts.