Apple Strudel

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This recipe sounds wonderful! That's why I rated it a 4 and though I have not made this - yet - I have a question to pose as I have no other idea as to where to ask. The recipes I've seen lately have no measurement for the phyllo dough. I used to get boxes with larger sheets, but can no longer find them. It's rather frustrating because I've made a spinach spanikopita and a dried fruit strudel with phyllo and the taste was great, but I had to use the smaller "square" size phyllo and I don't think it was appropriate for my recipes because the filling spilled out during baking. Any feedback would be greatly appreciated! Paula rocks!

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I consider myself to be a person who works well with phyllo dough. I made the strudel exactly the way the recipe said I should...it turned out tasty; however, it was very unappealing to the eye. If you don't know what you're doing, this is not the recipe for you. I adore Paula Deen, this recipe can be quite difficult to maneuver. Best Wishes!

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I've made strudel with puff pastry, reg. pastry, and now with filo, and I have to say that with the filo, it's the best. The filo is surprisingly easy to work with, much more so than regular dough, and it gives a light and crunchy texture to the strudel. The filling is heavenly, and not too sweet.

Be sure to drain the raisins before you add them to your apples, or you may get a soggy runny mess. Everyone loved it, and I will make this again.

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Puff pastry works great. Brush ready-to-
bake strudel with egg wash. I did not add the cookies and I prefer walnuts over
pecans.

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Easy to follow , and very yummy.

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My relatives decided to get together and cook a dinner together, the theme being German cuisine. Most of us have never made german food, so this was an adventure of sorts! I decided to do a dessert, and Paula's Apple Strudel recipe looked mighty good! Not only is this recipe super easy, but delightfully delicious! It was a hit! The ONLY thing I would change the next time I make this (and I do plan to make this again is to not spoon in liquid from the apple juice used to soften the raisins. Some of it leaked out the phyllo. But other than that, this recipe is great!

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Paula my wife made this the other day and it sure didn't last long. She substituted blackberry flavored brandy
and it was great. Its easy to make and
the second made today won't last long either.

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love the reciepe

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That was the yummiest dessert ever! My husband couldn't believe it came out of our oven.

We did not even use the glaze or the caramel, but we served it with ice cream.

It was a hit. Can't wait until tomorrow for another piece.

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Very yummy! But maybe I got the wrong size dough, b/c I filled up the dough and had enough filling left over to make a 2nd! Guess I'll just cut the filling part in half next time. Great flavor though!! Thx!