Apple Strudel

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

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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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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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I love this recipe...delicious XD

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The filling is absolutely awesome. My only gripe is the filling portion of the recipe needs the extra large phyllo (14x18. I had to quickly put together a second phyllo covering. It looked horrible, but the overall taste is fantastic. Will definitely make again, but cut back on the filling quantities to fit the smaller (9x14 phyllo. The bourbon-macerated raisins pushed it over the top!

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I used the puff pastry. One sheet for bottom and one for top. I used cranberries instead of rasins and graham cracker instead of shortbread cookies. I used what I had and it was great. Soaked the cranberries in cranberry juice.

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This was an OK dish, but not great. It was dry, the dough was tricky to work with, and for the calories I'd rather eat something else.

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I decided to try this recipe today and it was amazing! I followed everything exactly except I eliminated the raisins and instead of using five thin sheets of phyllo dough i used 2 puff pastry phyllo sheets that were much thicker, creating one long strudel. I made it this afternoon and it is already almost gone since my family has gotten to it! Definitely a recipe worth keeping.

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I decided to make this spur of the moment because I had some apples in my fridge that were not being eaten. They were a gala or something (not Granny Smith but I peeled them and decided to make a version of this with whatever I had in my cabines. It was pretty darn close though. I left out the lemon zest,and i left out the pecans. Instead of shortbread cookies I crumbled a few graham crackers. Instead of bourbon I used a little port and little apple juice. This thing was frickin' delicious. I had never worked with phyllo dough and it was very fragile, but even if your dough breaks under the weight of the apple filling, you can just kinda patch it up with more dough (like paper mache and it still taste like that soft flaky crust. SO delicious. I just wished had bought some vanilla ice cream to serve with it. Oh, and the icing it calls for at the end is a HUGE amount. Very unnecessary. I reccomend about 1/2 cup of powdered sugar and just a dab of milk until you can stir it to a nice frosting consistency and drizzle it over the strudel.