Apple Strudel

  • pirogilady Posted: 01/06/10
    Worthy of a Special Occasion

    Made it twice, both times very good. Yes you have to flour the surface and follow the size of rolled out dough. there IS a lot of filling but if after it cools you drain it, then carefully place as directed- it comes out wonderful. YOu can even make the filling ahead of time and chill the day or 2 before. My guests raved and asked for more every time. I also added small slits at top of the strudel for evaporation as the apples were a bit watery. Very good recipe, easy and delicious!

  • vandercooks Posted: 12/16/09
    Worthy of a Special Occasion

    After the "roll pastry" instruction it needs to say "on a lightly floured surface" or something. My flattened pastry stuck to my surface so badly that it broke apart. We ended up eating the filling by itself.

  • emkent Posted: 12/24/09
    Worthy of a Special Occasion

    My family raves over this, and it is soooo much easier than apple pie. In my experience, the standard puff pastry only holds about 1/2 the filling, so I just make two.

  • I0IcatsO Posted: 02/17/10
    Worthy of a Special Occasion

    P0wnz ur face... EAT IT!


More From Cooking Light