Apple Strudel

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Paula this strudel is delicious!! Made this for a neighborhood bunko party and everyone loved it.

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I made some modifications to this recipe after reading some of the reviews regarding how sweet people thought the filling was. I used a little less than a 1/4 cup white sugar and little less than a 1/4 cup of brown sugar. I did not use lemon or nuts as suggested either. The filling was perfect! I bought puff pastry instead of phyllo dough by accident but it still turned out GREAT! I did not do the glaze either. I'm definitely keeping this recipe and hopefully buy phyllo dough next time! I also used 4 honeycrisp apples as well.

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I LOVED this recipe. First time using phyllo so I ended up with turnovers instead. However, this will be my go-to recipe for strudel.. Will try it again soon. A bit sweet so just used the glaze; no caramel sauce or dusting. DELICIOUS and great when you have tons of apples from apple picking

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For me, the filling tasted a bit too sweet. The lemon used was very apparent in the taste and I'm not a big fan of using phyllo dough. The dough is an easy fix, the filling was still too sweet. It did NOT taste nasty though. I'd never make this recipe again but Paula has other dishes which I've made and loved so my dismay in this dish does not sway my opinion about Ms. Deen!

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Very tasty love apple.

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

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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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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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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.