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

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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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10 users found this review helpful

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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28 users found this review helpful

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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Reviewer:

Heenika

Reviewed: Sep. 25, 2004

For Oktoberfest, I wanted real apfel strudel, not something made with a box cake mix. This recipe was straightforward and easy to do. Peeling 9 small apples took awhile, but hey! I wanted authentic. I only used about 2/3 c water to make the dough. More would have been too sticky and hard to roll. Be sure to chop the apples so that they roll up evenly in the thin dough.

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26 users found this review helpful