Reviewed: Nov. 3, 2009

I followed this exactly except for the raisins because we aren't big fans. It was so easy to make and even better than apple pie. Looked gorgeous too!

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Melissa G

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

Really yummy. I added 1/2 teaspoon apple pie spice to the apples and eventhough I used somewhat old apples, the strudel still turned out really good.

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Wendy

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Reviewed: Sep. 12, 2009

Very easy and tasty. I also added some cinnamon.

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MNMMICHELLE

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Reviewed: Sep. 7, 2009

Yummy! Easy! Definitely add cinnamon.

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mdantzler65

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Reviewed: Jul. 23, 2009

USE 2-3 TABLESPOONS OF FLOUR in the apple/sugar mixture. It will make the juice inside the strudel thicker. Make sure to coat all the apples and raisins with the flour. VERY GOOD otherwise, great taste!!

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Springfield MO Stacie

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Reviewed: Apr. 10, 2009

Sooo Yummy! It is even easier to make it with Cherry Pie filling. One can will do it. I make this often for Sunday Breakfast & the plate is always licked clean.

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salgal

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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Reviewed: Mar. 28, 2009

After reading other reviews I made the following changes: cooked apples before placing them on the dough. Added only 1/3 cup of sugar - and it was plenty sweet for us. Added some cinnamon and sprinkled some almonds on the top. Cooking time was 20min.

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Jurate

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Reviewed: Mar. 14, 2009

Very easy, very yummy. Set the smoke alarm off twice though when the liquid spilled out and caramelised then starting smoking on the tray. Note to self: seal the ends next time.

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TOOTHFAERIE

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Reviewed: Mar. 8, 2009

I made this w/my son for a project he did on Austria to take in to his class (and one to have at home). It was delicious! We each made our own bowl. He made his w/less raisins because the kids at school don't like them but I followed the recipe. I have to admit, although I adore raisins, the recipe calls for too many and it was actually better w/fewer. I'll use less next time. Also, we did add a little cinnamon per others suggestions. I think this recipe needs it. W/those two changes I rated it 5 stars. It was easy and delicious!

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KB

Cooking Level: Intermediate

Living In: Carmel, Indiana, USA

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Reviewed: Jan. 20, 2009

Yum, yum! I used two phyllo sheets instead and made one serving using one thinly sliced and peeled pink lady apple, a little brown sugar, little turbinado sugar, a dash of cinnamon and about 5 crumbled pecans. I cooked it for about 15 minutes at 400 degrees and it was perfect!

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ILIKEFOOD7

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Reviewed: Jan. 2, 2009

This was wonderful! Quick and easy. I made this for dessert after a traditional German holiday meal of roast goose and red cabbage. My husband loved it. The only thing I added was an icing of powdered sugar mixed with a little water before serving. Yum!!

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JANISFABISZAK

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Reviewed: Dec. 4, 2008

I am English so I used Bramley cooking apples with a sprinkling of sugar and cinamon as they are sharp. They are also more juicy and produced more liquid, but it turned out fine. The bottom of the pastry sort of caramalised. YUM!

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sue

Cooking Level: Expert

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Reviewed: Oct. 12, 2008

This is easy and absolutely delicious! One of the things I really loved is that since you cook the apples before placing in the pastry, you don't get that mile high pastry empty hole effect! The pastry is full of tasty apples and cinnamon. We just loved this.

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Sally Jeanne

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Reviewed: Sep. 7, 2008

The base recipe is a good idea but it needs tweaking. I added cinnamon, nutmeg, ginger, vanilla extract, and walnuts. I also used phyllo dough sheets instead of puff pastry (personal preference), but I imagine it would also taste delicious with puff pastry. I drizzled slices of strudel with maple syrup as a final touch. Took this to a party and I got rave reviews, so will make again.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jul. 10, 2008

it's in the oven and looks very nice. No oozing. To seal the puff only wet one side. I folded mine so the the puff did not overlap. They met in the center on top of the filling. Seal the edges with just water, pinch the seam across the top, run a knife and create equal slashes across the sealed pastry. I also pre cooked the apples in a skillet with just an 1/8 cup of water and a teaspoon of tapioca. You can also use corn starch or flour in place of the tapioca.

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THOMJANICE

Cooking Level: Expert

Home Town: Spring Hill, Florida, USA

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Reviewed: Apr. 1, 2008

Very simple and easy recipe. I did change up the recipe a little. Like most reviewers I added a tsp of cinnamom, and used 5 small apples. I reduced sugar to 6 tbsp, and 1 tsp of lemon juice to keep the apples from browning and added a small handful of walnut pieces just before adding to the puff pastery. I let the apples, sugar and lemon juice sit for about 2 hours and then added 1 1/2 tbsp of flour to soak up the juices from the bottom of the bowl. Very yummy my husband couldn't wait to get into it and once he did I had a hard time from keeping him from going for seconds.

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Kelly

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Markham, Ontario, Canada

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Reviewed: Mar. 26, 2008

Fantastically simple and very tasty. Thanks.

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ruthebabes

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Reviewed: Jan. 16, 2008

Very simple and delicious.

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runningweasel69

Cooking Level: Intermediate

Home Town: Morristown, Tennessee, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 15, 2007

This was definitely easy, once the apples were peeled and sliced. However, it seems that most of the sweet juice ran out of the pockets, leaving the remaining strudel to be kind of dry and pasty. Maybe I didn't seal up the pastry well enough? It was definitely better warm and fresh vs leftover. I don't know if I'll try this one again.

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Jenny

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Reviewed: Sep. 13, 2007

We like to make this for an apple dessert that's a ton quicker than apple pie. Really easy! However, I prefer to cook the apple filling in a saute pan on top of the stove till slightly softened before putting in the pastry to end up with a more done result without overbrowning the pastry. And definitely add some cinnamon to the filling!

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