By Studentchef on October 23, 2006
"This came from a box of Cedar's phyllo dough. I used this phyllo dough to make another variation of apple strudel. I don't think all the instructions are self-explanatory, so use discretion and past experiences."
Serving Size: 1 (326 g)
Servings Per Recipe: 5
"I made this according to the recipe but without egg and allspice. I think the apples should be cut in small pieces, mine weren't and I had a bit of a problem to roll them into the filo pastry. I made half portion. The taste was good but something was missing, I don't really know what but I'll try to experiment next time. Maybe I am too much used to store ready made apple strudel as it is very popular in my country. My mom liked it a lot though and we have only one piece left. Thank you for the recipe, it is quick and easy!"
"Made this tonight and it was fantastic! I must have had extra juicy apples or something though because I ended up with it sitting in a pool of liquid when it baked, I'm not quite sure how to change that. But the taste was still incredible! I skipped the egg wash on top though and just brushed it with margarine(which I used instead of butter)."
"I chose this recipe because we love strudel! although I think that flour mixed into the apple mixture would have been better in place of the breadcrumbs sprinkled on the phyllo, I found the texture "grainy" you did not specify soft or dry crumbs so I used very fine dry crumbs, however the taste was good! thanks for sharing hon!...Kitten:)"