Reviewed: Mar. 24, 2012

With a scoop of ice cream, I think it might be the best dessert ever! 2nd time I tried making my own apple filling. Made the mistake of not allowing it to cool completely. Still tasted greats but difficult to work with the dough, so not as pretty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Linda

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Reviewed: Feb. 4, 2012

My daughter's 2nd grade class were having a feast based on where your family originated. This german type apple strudel was a hit with the kids. Very very easy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VeraFischer

Reviewed: Nov. 28, 2011

I really liked how easy this is. I did add some cinnamon to the pie filling for extra flavor. The ends were a little doughy on the inside, but not too bad. I also thought there was too much filling, so I think 1/2 of a can would be perfect. Overall, I would make this again with some slight changes.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Celeste

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

Reviewed: Nov. 8, 2011

This was really yummy. I made my own apple filling with two Gala apples, a little butter, some brown sugar and vanilla. It made for a caramel tasting apple filling. Then I decided to mix up about a half cup cream cheese with powdered sugar. First I layered on the cream cheese mixture and then I put the apple filling on top. Wow...so good. The Pepperidge Farm pastry puffs up so nicely, it really looks classy, too. GREAT recipe. Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Christina

Reviewed: Nov. 7, 2011

Well, it just doesn't get much easier than this when it comes to desserts - or much tastier! With so few ingredients you really can't go wrong with this one... I made this even easier by using Pepperidge Farm Puff Pastry Shells vs. the sheets so you can scoop out the inside that makes it so "doughy". (Just follow the directions on the box) I added some raisins to the apple pie filling and after brushing on the egg wash I sprinkled a little turbinado sugar over top for a little "crunch". Granted there's nothing like homemade, but this is a great ending to any meal without a lot of effort!

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Nov. 6, 2011

I made this years ago, but shaped them like turnovers. I didn't even realize it was a recipe? I just came up with it one day with some leftover puff pastry. To do that just cut into equal shaped squares. Just put a small spoonful of filling in the center and then fold the corners together sealing with egg or water. When done drizzle with some vanilla glaze. I would also put these or the studel on a parchment paper lined sheet in case any filling leaks out. These are even better with homemade apple or peach pie filling which I actually prefer.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Nov. 6, 2011

This was very easy to make! We both liked it. I recommend the premium apple filling so there is not a lot of liquid.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Nov. 6, 2011

Yes it is easy but it also leaves alot to be desired. I think the amount of filling called for is too much. Puff pastry is suppose to be light and crisp and this is heavy and soggy. Not sure if decreasing the filling would help or if it simply just doesn't work well for this type of dessert. I also thought the pastry needed something more so I made a vanilla glaze and drizzled on top. Leftovers did not keep well either. :(

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Linda (LMT)

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: Nov. 4, 2011

I've made this recipe many times and find it virtually foolproof as well as delicious. I generally use Gala or Fuji apples, sliced very thin, golden raisins, and slivered or sliced blanched almonds. Haven't yet tried "craisins" but I bet they would be good. I've tried using pears but they were a little bland and peaches were much too juicy. This strudel makes a great brunch side dish or a dessert treat with ice cream. And one more thing, be sure to watch it closely that last 10 minutes so it doesn't scorch.

Was this review helpful? [ YES ]
3 users found this review helpful