Reviewed: Feb. 12, 2012

Added twice the cinnimon per advice of another user, also used cranberries instead of currants for an american twist. I cut up the apples with a mandolin for thinly sliced apples. Over all good, but could use a little more oomph.

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2 users found this review helpful

Reviewer:

iceprincess

Cooking Level: Expert

Reviewed: Dec. 13, 2010

good basic strudel, needs some work. Use clarified butter for a better result, and you didn't need quite so much. Use a pastry brush, it makes a big difference, don't soak the pastry, even when "generous" You'll get a nicer finish at the end. The strudel needed a glaze at the end of baking to look really nice; by itself the strudel looked unfinished, and needed that "extra" touch.

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6 users found this review helpful

Reviewer:

Sancria

Reviewed: Jan. 18, 2009

I hadn't used phyllo dough before so I was a little intimidated but it was fairly simple. The trick is to keep the phyllo layers moist with the butter. When it came out of the oven it was crispy. I covered it with tinfoil to keep it warm and it softened up the dough and was very good with ice cream. My husband isn't a fan of apple pie but he really liked this.

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6 users found this review helpful

Reviewer:

aeth15

Reviewed: Oct. 29, 2008

I tried this recipe as a 2nd choice... I thought I had puff pastry in the fridge, given to me by my mother... I'd alredy peeled all my apples when I realized it! I didn't have any currants or raisins, and barely anything else to add to my apples besides about 1/4 cup nuts and the sugar, breadcrumbs and cinnamin. First time working with phyllo... Not fun! I don't think I'll do it again soon, but the strudel came out pretty tasty! I did bake it to look more like a tart, since that's what I'd originally wanted to make!

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4 users found this review helpful

Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

Reviewed: Feb. 8, 2008

I made the following changes: -I was worried the inside might be a bit dry, so I added 3 TBS of melted syrup to the apple mixture. -I also increased the amount of cinnamon to a full teaspoon, and added 1/4 tsp of allspice to it too. I served it with a cream/caramel mix. it was incredible!

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6 users found this review helpful

Reviewer:

jespes

Reviewed: Feb. 1, 2008

I have to admit I fiddled with this a bit. I used frozen filo which I sprayed with cooking spray, tinned apples, sultana/currant/raisin mix (mixed fruit with the peel and cherries removed), added 3 tblspns of brown sugar to the mix, used 1 tsp of cinnamon, 1/2 tsp each of ground ginger and nutmeg and 1/4 tsp of cloves - and it turned out great! I used butter on the outside sheet and it was golden and lovely. A great basic recipe with plenty of room to manoeuvre. Can't wait to use other fruit, or even veges.

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27 users found this review helpful

Reviewer:

Perfumella

Cooking Level: Expert

Reviewed: Aug. 29, 2006

Apple, raisins and cinnamon flavour is perfect: definitely a great comfort food! Now, visually, it's another story. And as someone else mentionned, you get phyllo pieces everywhere (except in your mouth) while eating a piece of this...

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17 users found this review helpful

Reviewer:

SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

Reviewed: Jul. 26, 2006

Great base recipe. I modified it according to things I had on hand. I substituted peaches for the apples, whole wheat flour for the bread, added some crystalized ginger, and omitted the currents and raisins. I served this with vanilla ice cream and a drizzle of maple syrup--yum.

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25 users found this review helpful

Reviewer:

LAFLRA

Cooking Level: Expert

Home Town: Jefferson, South Dakota, USA

Living In: Martin, Tennessee, USA

Reviewed: Sep. 15, 2005

I was intrigued by this recipe and decided to try it out. I was really surprised that the end result looked unfinished, and seems to need some kind of glaze to look pretty enough to serve or give to someone. I also expected more punch to the flavor with all the apple, raisins, currants, and spices, but the flavor was very mild. The phyllo was so flaky it was hard to contain and my family got phyllo pieces everywhere. The flavor grew on me though, and it was delightful with an espresso. I think I'll make up some kind of cinnamon glaze, and see if that finishes it off.

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31 users found this review helpful

Reviewer:

Jennifer J.

Reviewed: Dec. 5, 2004

Good and easy basic strudel, but I think some adjustments have to be done. First of all, I would increase cinnamon to 1 full teaspoon. Then, I might add about 1/4 to 1/2 teaspoon ground nutmeg and/or a dash of ginger or clove powder. Thirdly, I think it might be interesting brushing salted butter between phyllo sheets. Finally, I think it would be a good idea to give the strudel an egg or egg yolk wash before baking. That way, I think it would be close to perfection. Yet, this is a good basic recipe.

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133 users found this review helpful