So delish! I made the apple filling 2 days before my moms 85th bday party and refridgerated it. I think this cut down on the extra liquid reviewers were talking about and it minimized the sticking and burning of the cookie sheet. I did add raisins, a pinch of nutmeg, a pinch of cinnamon and some lemon juice and cooked it on low for about an hour. All we had to do on the day of the party was put the filling in the dough, roll it up like a swiss roll, stretch it to each end of the pan and pinch the ends TIGHT. We didn't vent it because the pastry sheet ended so we put that on the upside, brushed it with melted butter and had literally no spillage or sticking. There were 2 pastry sheets in the pkg and since we had extra filling left over, we made two. They were kind of short and stubby so we stretched them to each end of the pan. At 400 degrees, instead of taking 40 minutes, they were golden brown around 33 minutes so I turned off the oven and let them sit a few more minutes before removing and didn't cut them until they cooled down so each piece came out perfect. We cut about 20 pieces and everyone loved it. My mom is 100% German and she couldn't believe how easy the pastry sheets were to work with and she was even more surprised that it tasted like authentic Streudel. I forgot to sprinkle powedered sugar on it but it was beautiful anyway! Will definitely make this again and againg and again. Enjoy y'all!
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So delish! I made the apple filling 2 days before my moms 85th bday party and refridgerated...