16 Reviews of Apple Strudel

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.

From: Peter Hawkes

On Sep 11, 2007

They way they do it here, by having a thin layer of strudel in between the filo, the butter enriches the flavor. I believe adding a pinch of salt and butter to the Mix in part 1, would help this recipe go a long way towards getting 5 stars from me. Also note this recipe is for two apple strudels ! Half the ingredients to just make one !

From: Luvinmyfamily

On Nov 1, 2008

Well! This was my first attempt at a strudel, and family fell overthemselves for more! Literally, there was nothing left! I did do a few things different though. 1) I peeled the apples, and I only used four which made about 4 1/2 to 5 cups, which seemed about right, and I sliced them thin. 2) I didn't have lemon zest, and didn't want to have to go shopping for one thing, so after cutting up the apples, I poured lemon juice over them, making sure they were coated and let them soak, while I got everything else ready, and then drained them as best I could before using them. And 3) I sprinkled sugar and cinnamon on top of the bread crumbs that were on the top of the studel. It added a nice look and a little extra huts-puh (my familys word for "something extra . Anyway! We loved it! Smelled wonderful! SO highly recommended!

From: Chef #294435

On Oct 10, 2008

Make this recipe all the time. But as cider makers we do a blend of apples. Wonderful flavor. I also add 1/2 t of cardamon. I add 2 T. of vanilla. (Saw in an old german cookbook) I also, recently have saved on the calories by lightly spraying the sheets with butter flavored Pam like sprays. I always brush a light coating of butter on the filo leaves and lightly dust each with bread crumbs. I have even used substitutes for the sugar like stevia. Oh, yes and we prefer walnuts to almonds in ours.

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: Pixie's Kitchen

On Apr 8, 2007

Super easy and super tasty! Great for a dessert or for breakfast! I re-heated one in the oven at 300 until it was warm and it came out perfect. Thank you for posting and for an easy strudel recipe.

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: Lady Bird

On Oct 17, 2005

Well written for ease of use. Cheers to the owner of this. Excellent for all Fall potlucks and even just for a special or regular dinner with hubby.

From: Sackville

On Oct 6, 2005

Wonderful recipe! A friend and I made this for our regular "cooking afternoons". She's home with a new baby and this recipe got full marks for being not only delicious but also easy to make while entertaining a child! If you haven't got a 3 month old to look after, this dish will be an absolute breeze. Our filo pastry for some reason was not as big as the standard boxes so we didn't need all the apples but we turned the leftovers into apple crumble.