Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Bavarian "Pulled" Apple Strudel (Gezogene Strudel) Recipe
    Lost? Site Map

    Bavarian "Pulled" Apple Strudel (Gezogene Strudel)

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

    Sort by:

    • on April 07, 2011

      Doh, if I'd seen this I would not have posted my "Munich Apple Strudel" recipe. They are basically the same, my Munich one is a smaller portion size, 1 instead of 3. As others noted, mine calls for rum soaked raisins and dotting sour a layer of sour cream over the butter and under the fruit/nut filling. I also boil a cup of cream with a cup of milk and add some cinnamon pouring this over the strudel when I put it in the oven to bake, this is absorbed and makes for a heavenly heavy rich strudel. Here is a picture. It gets rave reviews from my Munich born husband and our American friends.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2010

      Try adding about 1/2 tablespoon distilled white vinegar to the dough if it tears too easily while pulling it thin. It seems to make it stretch easier. Also, add about 1/2 inch of heavy cream to the baking pan right before you put it in the oven. Makes it sinfully rich. I like it with yellow raisins and apples for the filling, just like my Bavarian grandmother used to make.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2008

    • on November 12, 2006

      My dh came to the US with his German mother & military father when he was 4. When his mom passed away, all recipies disappeared. I have been trying for years to find an similar recipe for apple strudel. This is the closest to what he remembers I have found. He loves it. His mom used apples, raisins, and something similar to cottage cheese (which also works just fine). Bakes up beautifully, made 3 huge strudels. Took about 15 large apples. Nice and flaky.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2006

      I watched a swiss granmutter make this on PBS some years ago. My mouth was hanging open so that my jaw landed on the floor! I have since managed to make this in a commercial kitchen. I made 6 small slashes for steam to escape.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2004

    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Bavarian "Pulled" Apple Strudel (Gezogene Strudel)

    Serving Size: 1 (3175 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1593.5
     
    Calories from Fat 146
    22%
    Total Fat 16.3 g
    25%
    Saturated Fat 2.8 g
    14%
    Cholesterol 124.0 mg
    41%
    Sodium 116.4 mg
    4%
    Total Carbohydrate 321.6 g
    107%
    Dietary Fiber 20.6 g
    82%
    Sugars 51.4 g
    205%
    Protein 39.8 g
    79%

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites