Apfelstrudel (Classic Apple Strudel)

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This is a typical Austrian recipie we used to make all the time at home when I was growing up and i still make it once in a while when I have time. Its simple but that what makes it so great. Wisk a little egg with water and brush over the sturdel before baking. This will give it a nice brown crust

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No problem with the dough. Did not use a table cloth..justed rolled it up.
Used CA golden raisins with toasted almonds.
Dough was not tough... it was flaky if you use the right amount of butter and egg.

Ignore the reviewer commenting on the lack of yeast...you don;t want to make this like a loaf of bread!

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Here is a little hint, from a real german, if you should have problems with the dough. Instead of letting it rest at roomtemperature, heat up a dry pot on the stove, take it off the heat and put it upside down over the dough on the counter. Let it sit like this for about 15 minutes. Then you should have no problems rolling out the dough. The heat lets the dough stretch better, since you are supposed to be able to read a newspaper through the rolled out dough.

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i am making this for my german class and i hope it works so i'll get back to you on that!

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Excellent recipe! However, I substituted nutmeg for cinnamon. Nutmeg is a VERY common ingredient in German cooking. I made a batch and brought in for a c-worker's birthday. Everybody loved it. The recipe was NOT that difficult, and well worth the effort.

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The description of this recipe makes me think that yeast has been omitted in error.

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This is awesome and is much better on day 2 after it sits so the dough absorbs some of the juice.

It took three different times trying this recipe to work with the dough and get it stretched right. There are only a few differences with my Grandmother's recipe. She baked hers at a scorching 450 degrees for 15 minutes and then lowered down to 350 so that the dough blistered and flaked. The bottom of her crust turned a very dark, crunchy brown. And she always used Ritz cracker crumbs instead of bread crumbs. She also made a cottage cheese/cracker crumb strudel which sort of tasted like cheese danish filling and I would love to find a recipe for that filling.

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MY GRANDMOTHER MADE STRUDEL LIKE THIS EVERY EASTER AND CHRISTMAS AND BROUGHT IT TO OUR HOUSE OR WAS THERE WHEN WE GOT TO VIST HER. IT IS HARD TO MAKE LIKE I REMEMBER HERS WAS BUT I ALWAYS REMEMBER HOW GOOD IT WAS, MAYBE BECAUSE SHE MADE IT WITH SUCH CARE AND LOVE. VERY ORIGINAL AND DELICIOUS.

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my grandmother used to make them all the time and this version is just as difficult. The taste is very original though.

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the dough was tough and not very tasty have made way better dough not good