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Wonderful, easy recipe. I added cinnamon and sugar to each phyllo layer along with the butter, and exchanged panko for the bread crumbs (very crispy). Also added a simple light glaze over the top. This recipe is a keeper. It actually makes 3 strudels. A huge hit at my dinner party. Thank you
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!
Delicious stuff! My first time using phyllo pastry, and a resounding success! Used only 1/2 cup of sugar but otherwise followed the recipe. I also find that the thinner the apple slices the better the strudel! Thank you truebrit!
This strudel turned out wonderfully! I kept to the recipe and found that with the 6 apples, I was able to roll 3 very thick strudels, each about 12 inches long. Superb! Just the right amount of sweetness.
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!
Delicious and fun to make. Do the breadcrumbs first. I used one of the newer corn oil margarines and it worked just fine.
Finally! A strudel recipe that works! The phyllo dough is easier than making it from scratch, and it comes pretty close to the texture or authentic strudel. I cut back on the amount of butter, and I would only use 1/4 cup of the bread crumbs per strudel (don't forget this makes 2!). I made this for our traditional German Christmas dinner and it was a hit. Serve with warm vanilla sauce and maybe a scoop of vanilla ice cream.
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.
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.