Reviewed: Aug. 24, 2012

Wow, yeah, I agree with most here. This is not German or Austrian apple strudel. I am from Europe and have been making genuine apple strudel all my life. It looks more like Hungarian roll than anything else. Real apple strudel has apples and raisins, that's it and dough is crispier, lighter (it's stretchy enough to be rolled out thin). My mom used to say you have to be able to read the newspaper through it :)

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Reviewer:

tanja

Reviewed: Apr. 23, 2012

I had no problems with the dough. The only “Issue” was there were too many poppy seeds. I even reduced the amount and grounded them up as one. The flavor overall was good but since everyone at my family dinner (which consisted of 15 people) took one bite gave a funny look and tried 2 more bites to get use to the texture. Summary: Simple to follow Dough was easy to work with and roll out Cooked presentation was perfect Flavor was pleasant (Could have done with a tad more Cinnamon, but that’s just me) Texture was overwhelming with so much Poppy Seeds.

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Reviewer:

TamaraJean1018

Cooking Level: Expert

Home Town: Arlington, Washington, USA

Living In: Lake Stevens, Washington, USA

Reviewed: Apr. 26, 2009

This recipe is nothing like traditional Strudel. This looked more like Polish Makownik but with apples, so I tried it out. The dough came out tougher than expected. Maybe because of the altitude I'm at? I'll tinker with the flour to water ratio next time.... I'll leave out the apples and cinnamon and replace with raisins and almond flavor maybe

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Reviewer:

Jolanta

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Reviewed: Oct. 25, 2008

This isnt authentic Apfel Strudel by any stretch of the imagination. It is a recipe for apple /poppy roll or even Mohn Kuchen or even apple cake but definitely not an authentic apple strudel. It looks good though.

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Reviewer:

pure cane

Reviewed: Jul. 30, 2008

This is not apple strudel this is Monkuchen. You can buy them prepackaged at the grocery store in Switzerland. They freeze well. I was an aupair there for a year. They always had it for Nueni (their nine o'clock coffee and sweets ritual).

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Reviewer:

33566

Reviewed: Dec. 2, 2007

This is a great dessert! Please take note, since I grew up on this stuff I know that Poppy Seed Strudel is supposed to be more like a cookie. I have never eaten strudel with a fork! I guess If I tried I would say it was hard. We would cut them into slices about three quarter inch thick and stack them on a big plate in the middle of the table and everybody would take what they wanted.

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Reviewer:

jacob

Reviewed: Oct. 29, 2007

Lots of time an effort yielded a miserable result. The dough was, as another reviewer said, impossible to work with and hard as a rock when cooked. The ratio of filling to dough was also way off. Skip this one.

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Reviewer:

Katydid364

Reviewed: Sep. 16, 2007

Total failure! The dough came out like concrete, and there was WAY too much filling for the amount of dough. It would be nice if the recipe specified how much in quantity (in cups) of apples, instead of number. Maybe there is more to this than the recipe says because this didn't turn out at all?

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Reviewer:

Rumpley

Reviewed: Oct. 7, 2006

I also wanted a authentic German Apfel Strudel, and because I was making enough to serve about 60 people I wanted something easy! I substituted raisins for the poppy seed, but it turned out great!!!! Will definately use this recipe again!

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Reviewer:

M Frazey

Cooking Level: Expert

Home Town: Greybull, Wyoming, USA

Living In: Eagle Creek, Oregon, USA

Reviewed: Sep. 1, 2005

Ground poppy seeds is a popular ingredient in European recipies. Millions of people love it, so trust me, be a little open-minded and try it! Lots of delicious filling and very small amount of pastry. Sounds good to me!

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