Reviewed: Mar. 7, 2002

It tasted good but I had some trouble with the dough... it got very hard on the outside.

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13 users found this review helpful

Reviewer:

BIBBISS

Reviewed: Nov. 18, 2003

The filling is delicious, but the dough becomes very hard.

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7 users found this review helpful

Reviewer:

AGACOOK

Reviewed: Nov. 28, 2006

The inside was delicious but the dough was hard. The second time i made it, i did not cook it as long and buttered it up well before going into the over. It was PERFECT!

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38 users found this review helpful

Reviewer:

courtney

Cooking Level: Intermediate

Reviewed: Jul. 12, 2007

Use phyllo dough instead of trying to make the recipe version. The phyllo is a lot better, not tough, but light and flaky like I remember struedel tasting when I lived in Germany.

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24 users found this review helpful

Reviewer:

DAILES50

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Scott Air Force Base, Illinois, USA

Reviewed: Nov. 19, 2009

The best!

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3 users found this review helpful

Reviewer:

armn2ka

Reviewed: Nov. 14, 2011

The first time I also had a hard crust, but I followed the advice of another reviewer, rolled it thinner and added at least 1/2 cup more melted butter. It was perfect! I wish I had used tart apples, but the filling is just so delicious. This makes a lot of strudel and my husband loved it so much he at half of it himself!

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8 users found this review helpful