Apple Strudel

From: Elisabetta47

On Apr 7, 2009

Flat out fabulous. I'm freezing the second for later. This is the way an apple strudel should taste (sweet/tart - crispy/moist). Most important ingredient? The tart and thus "dry" apples. I used Granny Smiths. Following one reviewer, I divided the crumbs in half, then pulled out a spoonful from each half to sprinkle between layers and on the top of each strudel. Thanks for an easy way to get a complex and very authentic tasting dessert.

From: Bunduda

On Dec 22, 2008

I made this for a Thanksgiving dessert this year. It was delicious. I even liked it better the next day. The apple filling was the best I have ever had--the ground almonds, lemon zest, and raisins put it over the top. (In fact, I am thinking of using this same filling for turnovers, maybe even pie?) This is the only strudel recipe I will ever use.

From: Kookaburra

On May 18, 2007

I've tried many Apple Strudel recipes over the years and always been disappointed at the lack of taste. This was the exception! It's terrific! I used 4 large apples, peeled, cored and sliced. Because I like LOTS of flavour I tossed the slices in the juice of a lemon as well as adding the lemon rind. I had a handful of ground almonds left over, so I added them to the breadcrumbs and toasted the lot. Just watch Step 7 of the instructions in this recipe. To make two strudels you only put 1/2 the breadcrumbs on the first lot of pastry (not the whole 3/4 cup as stated), and the rest on the second strudel - and remember to reserve a few tablespoons for the crunchy topping. The strudels were really easy to make and rolled up with no problems at all. The taste was everything I could have wished for. Just delicious! I reheated slices of the strudel in the microwave for a minute or so with no ill effects on the pastry. Thank you!

From: Foodgal

On Feb 17, 2003

Delicious and fun to make. Do the breadcrumbs first. I used one of the newer corn oil margarines and it worked just fine.