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Apple Strudel Recipe

Apple Strudel

Paula Deen

Recipe courtesy Paula Deen, 2007

Show: Paula's Home CookingEpisode: Apple A Day

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

Showing 1-10 of 56

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  • on March 09, 2012

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    Very tasty love apple.

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  • on February 05, 2012

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    This was very tasty. I used brown raisins (I drained them before adding because I already had them and I used about 8 sheets of phyllo dough- it came out more flaky. I didn't use the glaze or the caramel sauce and just dusted it with confectioners sugar and it was a hit. Used it in a german themed meal and it was a perfect ending. Will definitely be my go to recipe for apple strudel. Filling makes enough for two big strudels.

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  • on January 28, 2012

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    SO EASY TO MAKE AND HOW GREAT TASTING. I JUST LOVE IT.

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  • on January 15, 2012

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    It was good. I used about 10 sheets if phyllo. I used 5 sheets one way and could not roll it closed so I added another 5 sheets the opposite direction. I forgot to serve the caramel sauce til one of my guests suggested that it needed just a touch more sweetness. We then added and everyone loved. I would definitely make again.

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  • on December 31, 2011

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    I was so excited about this strudel until I tasted it. I did not use caramel sauce and cut the glaze in half, but it was still far too sweet (this coming from someone who loves sweets. Also, the pastry was not thick nough. I suggest using more phyllo dough. The recipe generated enough filling for to strudels, so I made two.

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  • on November 23, 2011

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    Yeesh, Paula, enough sugar? You want me to dust it with granulated sugar before I bake it, dust it with cinnamon and powdered sugar after, THEN a glaze, THEN caramel sauce? O_o I elected to just do a dusting of cinnamon sugar (granulated before baking and I have a little bottle of caramel sauce if anyone wants to drizzle their serving. Like most everyone else, I ended up with three smaller strudels (I rolled from the short side, not the long side, dunno if that makes a difference and the recipe never specified.

    The phyllo isn't that hard to work with; some of the sheets tend to tear but since you're layering them together, a few tears won't really make a difference in the end. I worked on a sheet of waxed paper so I wasn't trying to peel the dough off of the table. It worked really well. I also tucked the ends in after I rolled it up.

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  • on October 11, 2011

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    SO DELICIOUS! It was real easy after I got used to handling the phyllo dough... I also ended up with 3 strudels, which was fine with me since I had plenty to share!!

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  • on October 09, 2011

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    Super good, really tasty phyllo- only watch out is filling was so much it made three strudels!

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  • on October 08, 2011

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    I INTENTIONALLY used the Puff Pastry because I don't like the hassel of the phyllo dough. My strudel was just as good if not BETTER than the time I used phyllo.....best part, much faster and easier!! Great recipe. I also made extra apple mixture and filled the 2nd puff pastry in the package, wrapped it in foil and froze it. A couple weeks later, on a Saturday night I put the frozen foil package on the counter and the next morning, put the thawed strudel on a baking sheet and in 45 minutes we had fresh sturdel with our coffee. SO EASY and DELICIOUS!!

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  • on July 06, 2011

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    I made the mistake of using puff pastry verses phyllo the first time, but it came out really well. I also didn't have lemon the first time, today I have lemon and its tastes amazing! Has an extra zest to it! :

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