Apple Strudel

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Thanks FoodTV for being my electronic food library. This strudel is (per my grandma-age recall is same as I had when living in Greece. The use of phyllo and a few other ingredients...final taste and texture are terrific!

Anyone reading this...especially if world traveller...try this. You'll like it!
Annie , Fremont , CA

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Sounds great--what is the nutritional info on this?

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Wow, this was great! I was skeptical about the egg mixture...I thought that it would make the strudel taste 'eggy' but it really just made everything hold together well.

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Made this many years ago and lost the recipe. Glad to see the Foodnetwork still has it available. This is the best, flakey, moist and sweet but not overly so. Apparently I'm hearing that the size of the phyllo dough has changed from full sheets to half sheets. This wasn't the case when I last made it, all of the filling fit in one strudel. This is not a recipe flaw, the manufacturer is just using different packaging methods. When I make this for Thanksgiving I'll just put two sheets side by side to make what was once a full size sheet.

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I made two of these strudels this weekend for our Oktoberfest party. I followed the advice here and used two sheets of phylo dough per layer, overlapping about 2 inches. They were pretty fool-proof, but did take some time in assembling all of the layers, and a bit more almonds than called for. The taste was worth it though. I forgot about the powdered sugar/carmel toppings, but I thought they were sweet enough without. Will definately make these again next year with no modifications!

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thanks for a great recipe. I followed it exactly as written.

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This is the best recipe for apple strudel I have made

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This strudel is delicious, and just as satisfying as a full fat version. The recipe does have flaws, however: (1 the size of the phyllo sheet is not specified, and they must be making them in half sheets while the recipe used full sheets - I don't know how else to account for double the amount of filling - ended up making 2 strudels (and still had leftover filling. Also, the amount of egg white/oil mixture was insufficient to make 2 strudels. The panko bread crumbs, almonds and sugar between the phyllo sheets really seemed to be a critical element to this dish - crunchy and sweet, keeping the layers flaky and separate.
Great idea - wish the recipe were more specific and the amounts worked.

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I am reading how many had found the sheets of Phyllo dough too small, the dough is now being cut in half when you take it out of the box...just overlap two sheets to make one long one and proceed to butter each one and you will end up with a nice long Strudel. Panko crumbs are great to coat veggies you want to fry like Zucchini strips etc. Get them at any Oriental store...

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This recipe must have been put constructed for bigger pieces of phylo than that that comes from the store. I planned to double it and ended up with filling left over. It made three rolls.