Apple Strudel
Recipe courtesy Berghoff's Restaurant
Show: Sugar High
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- Recipe categories: Fruit, Apple,
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Total Reviews: 3
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By mrbrenz_11623791
Mount Clemens, MI
on December 13, 2012
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Superb!
I used Pepperidge Farm phyllo dough, which, out of the package, is rather small. So, I rolled it out on my 15 x 20 inch cutting board [covered with parchment paper] to obtain a thin dough, buttered the rolled out sheet, added the filling, folded in the ends, used the parchment paper to roll the loaf, coated it with egg wash, and popped into a 350F oven for 30 minutes.
NOTE: If at any time the phyllo dough becomes sticky or difficult to work, pop it back into the fridge to stiffen the butter component of the dough.
By food4girls
on December 03, 2012
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Yum! This did not take long to make, maybe 30 minutes plus baking time.
The dough was crispy and buttery and delicious, the filling perfect. I did not have pecans and can tell that they would make this even better. Highly recommend.
A few comments:
1. The filling was too much for the Phyllo dough, maybe restaurant size is larger than what I could get at the supermarket. It made enough for one large and one medium size strudel.
2. I assembled the whole thing on a large cookie sheet layered with parchment paper. It would have fallen apart for me otherwise.
3. The next day the dough got soggy, but I stuck the slices in a toaster oven for a bit and it got crispy again.
Not sure why it is rated as intermediate level, was pretty easy to make.
By torba97_12904148
Fremont, CA
on June 19, 2012
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For what this is worth (Personal opinion...
Came from Europe
Apple strudel was traditional.
This recipe makes a delicious apple dessert/breakfast (w coffee! dish.
I encourage anyone to make this and give feedback to FoodTV.
Enjoy!!!
Annie , Fremont , CA