See the windowpane? That part that looks like a hole is a thin film of well-developed gluten. When you have this, you know your dough is well-kneaded. I substitued a cup of whole wheat flour and my orange zest and cardamom are still pretty coarse, so the windowpane will tear easier than if it were a simple white dough. The warm, spicy scent of this dough is wonderful. The combination of Cardamon and Citrus reminds me of a Chai recipe I have.
Once the dough has been turned, i.e. stuffed with seemingly half its weight in butter and rolled into 54 layers of flaky goodness, it becomes a vessel for many things other than the strudel-like pastry in the recipe. Think crescent rolls, twisted churro-like sticks, and any manner of puff-pastryish concoctions.