Mamo's Apple Strudel

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the directions exactly and they were definitely not the best thing I ever made. I am an accomplished chef and agree with the comment that this was way too involved for a less than stellar outcome. The filling tastes like unsweetened applesauce. There is not enough pastry for the filling and they exploded all over the baking sheets. The bottom came out soft and squishy; not light and crisp. The whole thing was a kitchen disaster. I ended up tossing out the whole batch. What a waste of time

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very tasty and crunchy I loved it.....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I read all the reviews and made some changes. I added about half a cup of brown sugar as well as some cinnamon to the apples. I purchased puff pastry instead of phyllo so I made apple turnovers..did an egg wash with some coarse sugar on top and they were amazing. Kept the apples in the fridge another day and got some phyllo and had enough apples to make 2 large strudels….all excellent.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I saw "The Best Thing I Ever..."and my mouth was watering at the mere sight of this dessert! I am a native of Washington, DC and my family grew up eating a similar apple strudel (which we loved and craved from a place that closed a few years ago. This recipe was close. My mother agrees with the reviewers that it was not sweet enough. I also agree that working with the phyllo was a CHALLENGE. But overall, it was ok. Ours did not look like Duff's on TV, either. Note: I made it for, an after Sunday's dinner, dessert and I drizzled a glaze on top which balanced out the sweetness. I too, think it's a lot of work but not the best dessert I've ever had.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was great and simple to make though I made a few alterations: I didn't clarify the butter, I just melted some in the microwave; instead of putting nuts inside I put a ground up mixture of almods, brown sugar, and cinnamon in between the filo sheets (no bread crumbs.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Followed the recipe to a T and it came out like it looked on tv. Can't say it was bad, but I got the urge to make this after seeing "The Best Thing I Ever Made" and was underwhelmed. Seeing how this is Duff's families' recipe, this probably has a nostalgic place for him as something he ate growing up, and i found it to be a solid, minimally sweet and somewhat tart, yet very labor intensive strudel.
It take forever to peel, core, and slice a dozen apples, cook them down with the pinapples, refrigerate overnight, defrost the phyllo for 2 hours, clarify the butter, layer each sheet, grind the cinnamon and prepare the dusting mixture for each layer, and i found it just wasnt worth the time or effort for how satisfying the final product was. I would have preferred a touch more sweetness and flavor in in the filling, or with a drizzle of icing on top. I found the filling tasted almost just like regular unsweetened applesauce. Decent, but once is enough for me.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Thank you, thank you. I assisted my mother when I was little in making the dough. She also made this apple strudel. The recipe is just a little different, but the pineapple in this one just adds another dimension. My mother came from the Romanian, Hungarian border area, and she said it was made frequently by the women there. We did have it at home often when I was young. Her sister's just did not taste as well as hers. We stretched the dough over a muslinlike cloth, and I know the homemade butter was also very cold during the process prior to the stretching. Whoever came up with the refrigerated phyllo dough rates a gold star from me, as does this recipe. Again, thank you, Duff and Jackie.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

*First time ever making a pastry* - after the show I went to Oak Glen, CA and hand picked Honey Crisp Apples. I prepared them, opened the phyllo, and tried to find the dough in all that paper!! Only to discover after tasting it, that was the dough. I rolled the first one the wrong way and ended up with a huge “stump” not a log! Baked them, drizzled them with caramel sauce, and served them. Ok let me tell you my teenage boys showed me more appreciation since they were toddlers; My fourteen year old even told me he “loved” me! They then proceeded to gather neighbor kids (9 and I had to literally hide one piece in microwave for hubby! Duff you have made me a Queen once again in my home! Thank you for sharing Mamo's secret recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The phyllo was a pain, but so worth it! I loved this! I don't have much experience with making pastries, but it turned out really good. I will definitely make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this last week. I had difficulty with the apple mixture getting thick enough. I cooked it for 1 hr and it had the consistency of thick applesauce. The final product tasted really good and every one really liked it. The filling just never looked like Duff's.