Apple Strudel II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 14, 2011
The first time I also had a hard crust, but I followed the advice of another reviewer, rolled it thinner and added at least 1/2 cup more melted butter. It was perfect! I wish I had used tart apples, but the filling is just so delicious. This makes a lot of strudel and my husband loved it so much he at half of it himself!
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Cooking Level: Professional

Home Town: Cairo, New York, USA
Living In: Westerlo, New York, USA

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Reviewed: Nov. 19, 2009
The best!
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Reviewed: Jul. 12, 2007
Use phyllo dough instead of trying to make the recipe version. The phyllo is a lot better, not tough, but light and flaky like I remember struedel tasting when I lived in Germany.
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Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Scott Air Force Base, Illinois, USA

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Reviewed: Nov. 28, 2006
The inside was delicious but the dough was hard. The second time i made it, i did not cook it as long and buttered it up well before going into the over. It was PERFECT!
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Cooking Level: Intermediate

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Reviewed: Nov. 18, 2003
The filling is delicious, but the dough becomes very hard.
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Reviewed: Mar. 7, 2002
It tasted good but I had some trouble with the dough... it got very hard on the outside.
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