Reviewed: Mar. 14, 2012

This is the same recipe I have been using for years. Simple and easy. I slice my apples paper thin, and let them soak in a bit of lemon juice (to keep the color), 1 TB cinnamon, and about 2/3 cup of sugar for at least an hour, or overnight. This really enhanced the juiciness of the apples...it is a trick my Nana taught me when making apple pie. I toss the apples in about 2 TB flour, and I use 3 apples instead of 2 because I like a full strudel. Make a glaze with 2 TB butter, 1 cup powdered sugar, and about 2 TB or more as needed. Serve warm with ice cream! Yum!!!

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Reviewer:

ChantillyLace

Reviewed: Feb. 6, 2012

This strudel right here is a real winner. It is as authentic as anything you could buy at a reputable bakery. I was proud to take this to a gathering I attended. It is very impressive and SO delicious. I changed NOTHING in the recipe.

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Reviewer:

TIMCRAFT

Cooking Level: Expert

Home Town: Normal, Illinois, USA

Living In: Peoria, Illinois, USA

Reviewed: Jan. 1, 2012

Very tasty and easy! Substituted Craisins for raisins, and it was too tart with granny smiths. Stick with raisins, or use a different apple I guess!

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Reviewer:

alidempsey

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Dec. 18, 2011

Very easy! I doubled the sugar and cinnamon, and after cooled for 30 minutes, topped with a cinnamon/powdered sugar glaze.

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Reviewer:

mom2kylin

Reviewed: Nov. 5, 2011

I have no complaints about this recipe. I followed the recipe as written and found it to be simple to prepare and really delicious. I served it warm, with vanilla ice cream. My partner said he thought it was better than strudel that he ate in Germany. I can't speak to the authenticity of the recipe, but I would definitely recommend this if you are looking for an easy apple dessert recipe.

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Reviewer:

amyt14

Reviewed: Sep. 28, 2011

I used this recipe and won 3rd place in the strudel contest at our local Oktoberfest. It definitely is not authentic-but it tastes decent. I rolled the puff pastry as thin as I could get it. Authentic strudel does not "poof" it's dough is more like a tender filo.

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Reviewer:

CAT31302

Cooking Level: Intermediate

Reviewed: Sep. 21, 2011

Very easy and most of my family enjoyed it. Follwed the recipe with the exception of omitting the raisins and using parchment paper instead of greasing the pan. I will definately use a little more sugar next time, double the cinnamon and include the raisins or use dried cranberries. Also, my oven temperature is accurate but at 35 minutes, although a perfect golden brown exterior, the middle of the dough was just a little under-baked.

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Reviewer:

abapplez

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Aug. 11, 2011

Excellent! I wanted individual servings, so I cut one pastry sheet into three strips, then filled & rolled up. They came out perfect! I topped with a confectioner's sugar and milk glaze - wonderful!

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Reviewer:

TriciaB5

Cooking Level: Expert

Reviewed: Jul. 5, 2011

super easy, pretty good taste but I've had better

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Reviewer:

Vanessa.Homebaked

Cooking Level: Expert

Living In: North York, Ontario, Canada

Reviewed: Apr. 15, 2011

I usually find strudel to be dry and not sweet enough, but this was great once I doubled (and then some) the sugar. Granny Smith apples and golden raisins were perfect. My son's pre-K class loved it! I also used more apples than it called for. Allow 40-50 minutes for your pastry to thaw. If you want your top to be smooth, be sure not to add apples to the top half of the pastry dough before you roll it up.

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