Traditional Austrian Apple Strudel
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.
Traditional Austrian Apple Strudel
After a gap of few months, I am now back to my Daring Baker's challenges! Its been a whirlwind of activity at my end and for unavoidable reasons including a challenge every month was just not going to cut it. I knew that these challenges were a big deal but what I dint realise is how I much I actually liked them until I couldnt get around to do them. Ah! Its always like that isnt it?
  • Cook time:
  • Prep time:
  • Serves: 6 people
  • For the Strudel
  • 2 tablespoons (30 ml) golden rum (or use apple juice)
  • 3 tablespoons (45 ml) raisins
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup plus 1 tablespoon (80 g) sugar
  • 1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
  • 1 1/2 cups (350 ml) fresh bread crumbs
  • strudel dough (recipe below)
  • 1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
  • 2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
  • For the Strudel dough
  • 1 1/3 cups (200 g) unbleached flour
  • 1/8 teaspoon salt
  • 7 tablespoons (105 ml) water, plus more if needed
  • 2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
  • 1/2 teaspoon cider vinegar

For the Apple Strudel

Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.


Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs.

My Notes:

It was very hard for me to spread melted butter over the dough although I used my fingers. The dough was super thin and I was left with no option but to sort of lightly pat the butter on top. But it dint hinder the taste and it came out beautifully even then


Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

My Notes:

Make sure the filling is without any liquid. Sometimes if you leave the mixture (apple +cinnamon) for a while, the apple will ooze out liquid. Avoid it. This will help

4. Fold the short end of the dough onto the filling.
5. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself.

My Notes:

To make this step easier, it is v essential to flour the tablecloth liberally. I used my instincts to flour generously though I thought may be I over did it, but I hardly had any problems. In fact I had no issues and then when I lifted the cloth, the dough rolled beautifully and did not stick at all

Transfer the strudel to the prepared baking sheet by lifting it.

My Notes:
I was apprehensive to use my hands, so used a wide spatula and lifted it slowly. It worked well

7. Curve it into a horseshoe to fit.
8. Tuck the ends under the strudel.
9. Brush the top with the remaining melted butter.
10. Bake the strudel for about 30 minutes or until it is deep golden brown.

My Notes

You gotto make it to believe the aroma that filled the house. It was too good to be true!Cool for at least 30 minutes before slicing.

12. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

For the Strudel Dough

Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.


Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).


My Notes:

Since I made it on a weekend, I had time to kill, hence I allowed the dough to stand for close to 2 hours. The dough turned out to be amazing to work with!

It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle


My Notes:

To repeat what I mentioned previously : Flour welland roll it out as much as you can.

17. Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
18. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time.
My Notes: I dunno precisely why or how, may be due to standing time being longer, my dough stretched like Elasti Girl. I think mine stretched more than 2 by 3. I stopped only when the holes in the dough started getting bigger. But it was super duper thin! Cut away the thick dough around the edges with scissors. The dough is now ready to be filled. Traditional Austrian Apple Strudel My Notes: I hardly had any thick edges since I stretched them all!!!!! I dint cut any dough off! Tips - Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try; - The tablecloth can be cotton or polyster; - Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves; - To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table; - Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible. Traditional Austrian Apple Strudel

Recipe Reference

recipe from “kaffeehaus – exquisite desserts from the classic cafés of vienna, budapest and prague” by rick rodgers

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8 Member Reviews

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By Thomas on Oct 27, 2013

Apart from fresh ingredients from the market I used brown sugar and left the apples a bit in lemon water :)

By Tom on Oct 24, 2013

just got back from austria, my cousin's wife showed me how to make strudel. gave me a metric recipe. used your recipe and it turned out fabulous, danke!

Read All 8 Reviews →


By Suzanne B. on Nov 26, 2017

Thank you so much for posting this recipe! My dad always talked about making apple strudel with his mom, rolling the dough out on the kitchen table until it was paper thin. I came across the recipe, but it didn't include specific measurements. This is the closest recipe that I have found. I can't wait to make apple strudel for Christmas this year. Thank you!

Hey Suzanne, thank you for reaching out to me. Hope it works out great just like your dads. This is our family favourite and hope it becomes yours as well :) --DK

By Patti on Dec 23, 2016

Loved this recipe! I make it every Christmas now. Your instructions were great.

Thank you Patti :) Merry Christmas to you and yours --DK

By Chef Jean-pierre Cooking School | Home on Mar 29, 2016

[…] Austrian Apple Strudel – Chef in You – A super flaky crust with a mildy sweet apple,raisins and crunchy walnut for a filling, this Apple strudel will transport you into gastronomical heaven. […]

By HAF on Oct 18, 2015

I just made this recipe today and it came out great ... pretty much looks just like the photo above! Used 2 large Jona Gold (sweet) apples and 2 Granny Smiths (tart) fresh from the orchard up the street from where I live. Squeezed a fresh lemon to keep the apples from turning brown. Omitted walnuts due to allergy and omitted raisins as we never make strudel with raisins. I made the full amount of bread crumbs called for in the recipe but only used about half as it was plenty. Used 4C brand Panko and they worked perfectly. Good idea to print out the recipe and read through before making it ... the instructions jump around a bit. Used a pizza stone which is a large rectangular shape and it worked out ideally (no sticking and good for size). Overall, this is a great recipe and will definitely be making this again, again and again. The extra effort to make the pastry (vs. using phylo) is very much worth it.

By Prema on Jun 13, 2015

Hi I have been eyeing this Baklava recipe for a long time now. Yet to muster up courage to try it. If we have to fill a smaller baking pan, why stretch the dough to 2" by 3" and later cut it. If you dont mind, can you explain the steps ( from rolling the dough and till baking) to suit Baklava. actually you have explained the recipe for phyllo dough for apple strudel.How do I adapt it to Baklava.

By The Best Thing I Ever Ate Apple Strudel | New Adsense Trick on May 17, 2015

[…] How to Make Apple Strudel | Traditional Austrian Apple … – The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus …… […]

By Elize on May 1, 2015

:wink: Hi, this looks so lovely and authentic, I hope my husband does not see this recipe today, he has been asking for Strudel for the past week :lol: and I said, :oops: I do not have "a recipe"! :) now there is no excuse :lol: I will have to bake this Strudel, javol!

By CJNJ on Dec 29, 2014

Please make your picture smaller, using all my color ink. Love all the recipes. Thank you!!

By Ross on Dec 25, 2014

Just made this xmas morning. In the oven. I dont care how it comes out. I know it will taste very delicious.

By Yvonne on Oct 4, 2014

True apple strudel you put apples, cinnamon and sugar over the entire dough. We make dumpling soup out of the thicker edge that is twisted off so no hard bits of dough. My Grandmother made this. Her family was from Romania but German immigrants back then.

By Diane Coffey on Sep 21, 2014

As fall approaches in Nevada I am making this for our October fest celebration Thought I would give this a try first to make sure it all comes out the way I want. I am sure my family will not mind me using them as guinea pigs. I love that it calls for apple cider vinegar since my husband makes his own from his mothers fresh apple juice. So excited to try this and more than anything to eat it. Yummy, such a nice treat on a cooler Nevada Day. :-)

By Helga Ganguly on Aug 20, 2014

My mother made this from scratch. She was more energetic than I was. I used phyllo. I alway remember the big holes in her dough and hearing her cursing in German. The Turks always got the worst of it. She topped it with granular sugar and we never added raisins to the mix..Never. My daughter took German class in High School.The teacher took the class members with B averages or better and the desire and funds,to tour Austria,Hungary,Prague, Switzerland,and spend 4 weeks with a German family and attending school in Germany. Wunderbar! Ever year,I invited the teacher's class over for dinner for a German dinner.I made Pork roast,dumplings,sauerkraut,dumplings,gravy, cucumber salad, and strudel. The strudel and sauerkraut amazed the teacher the most. I don't know why.He's married to a Swiss girl.That doesn't exactly make him very German. Lol. Even in Austria. the kids complained about most of the Palascinten-"Not like mama's."; There was only one restaurant that made them "as good" but not the same as mine. They had strawberries and whipped cream as a dessert. I make them plain with sliced apple in the batter and sugar and butter on top or with jam,rolled up inside. Real sugar was sprinkled on top and on strudel.It made a crust and a crunch. My mother would make home make chicken soup for supper and strudel as the second part of the meal.I remember it was 6th grade and we had to do a week long log of what we ate . I always knew my teacher would think my diet was weird. My mother also used palascinten,left over,without apples or sugar or butter,cut into thin strips as noodle-like additions to the soup. But, he declared my sauerkraut and strudel,authentic. Yes. My son declared my Indian food,"real food" in pictures he once took.

By OmaChar on Aug 16, 2014

Yum! This is very close to the recipe that I grew up watching my mother and grandmother make. Mi still make strudel every year for Christmas (the only family member who does) and it is always a big hit. We eat it warm with ice cream.. :)

By sandra on Jul 22, 2014


By kinga on Jul 1, 2014

Sorry, only one comment: we always used sunflower oil.

By kinga on Jul 1, 2014

Excellent recipe! I am Hungarian and my grandmother was a cook ,so I have seen lot of times how to makeb apple strudel ( and many others: poppy seed, wallnut, cherry , "túró"- is like a curd cheese or cottage cheese...even savory strudel: cabbage - which is surprisingly good!). I have to say this is an authentic recipe. My mother still doing it sometimes, but I usually buy filo pastry what isn't really taste the same, but saves me from all the hard work.. Everything is right from the dough making through the cutting off the thick edges to the roling up process and handleing to the baking tray... Well done, good ton seevthat this tradition is flowed even out of the country. How many times is folded? Well originally just like in this recipe they roll it up, but as nowdays they make this in bigger bakeries some of them just roll the pastry around the filling. I do not like this kind. I will be proud of myself if I make this this all by myself, however I've done all steps except of the dough making. Thank you to remind me. :-o

By Traditional Apple Strudel Recipe | qibeautysocial on Jun 29, 2014

[...] away the thick dough around the edges with scissors. The dough is now ready to be filled. See the original recipe here Like this? Your friends might [...]

By mrs.usman on May 14, 2014

Shall i use samosa paty rather then philo dough

By Awestruck by Austria | 100 countries on Mar 29, 2014

[...] though I’m trying to not eat gluten (yep I’m on that train too), I plan on making an apple strudel and drink with some delicious coffee at some point this weekend. Austria is the birthplace of [...]

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By Margaret on Jan 11, 2014

FINALLY !! I grew up going to a church with Romanian immigrants, and this is exactly what they made They would start cooking on Friday for Sunday dinner, and used about 4 cardtables to stretch the dough.

By Homemade strudel — and filo — pastry recipe | Churchmouse Campanologist on Dec 30, 2013

[...] is my adaptation based on a combination of this recipe from Chef In You and tips from BBC2′s Great British Bake Off. It is a half-yield recipe which works better in [...]

By Andrea on Dec 20, 2013

Thanks for this recipe. Looks like the strudel my mother made.

By Barb Heine on Dec 20, 2013

400 degrees for under 30 minutes? This info should be in the header. Hard to dig thru the entire blog to find it. I'm still not sure of the time or if the oven remains at 400 for the entire baking time. In some receipes for strudel, you start at a high temp and adjust downward after browning.

By Barb Heine on Dec 20, 2013

What temperature for baking?

By Nell Matthews on Dec 18, 2013

I watched a Utube video where a German baker made apple strudel. He stated that it is "apple" strudel, not "dough" strudel. His quantity of apple is much higher and the dough is only wrapped about 2 times. I take away that a German strudel is quite different than the flaky pastry layered strudel that we have been making.

By Best Italian sweets and cookies recipes for a Christmas menu - Swide on Dec 17, 2013

[...] Trentino people prepare Strudel layered pastry with a  sweet filling) or Zelten (sweet bread with dry [...]

By Jenna on Dec 7, 2013

Hi, what temperature do we bake it at?

By hadeel on Nov 14, 2013

i tried the dough recipe but the out coming was so soft not crispy as iy should be

By The One Advantage Fast Food has Over Home Cooking | Alyce Vayle on Nov 7, 2013

[...] the former Yugoslavia and Austria. My grandma’s cooking had many German and Austrian components. Here is the best, genuine Austrian strudel recipe I could find. If you eat too much of it, you will never look like Arnold Schwarzenegger, but he likes his [...]

By Jim Beilstein on Oct 13, 2013

Just returned from Viking River cruise. They showed use to roll out the dough on a clean dish towel. Flour it good first. roll out the dough on the towel add the filling and use the towel by lifting one end and it will automaticlly roll up the strudel without ever touching the dough with your hands.

By Irene on Oct 10, 2013

I just got back from Slvenia & had a strudel made with plums - would you have the recipe for plum filling? It was excellent!

By Appliciousness: Apfelstrude, or Apple Strudel | The Hungary Buddha Eats the World on Sep 30, 2013

[...] posting the original dough recipe that I got from Chef In You in case you want to give it a go. Maybe you will have better luck than I did.  The author of that [...]

By Dennis Ida on Sep 28, 2013

I have been trying to make strudel and the dough when baked gets hard. Have tried two different recipes with the same results. Has anyone else had this problem and what did you do to correct it. Thanks.

By Sarah on Sep 18, 2013

Vegetable oil works perfectly well - instead of butter

By Jean-Pierre on Sep 17, 2013

I love this recipe. To just use the filling in a crepe would you make any changes? Please advise. :idea:

By Kelly on Sep 13, 2013

For Helen J. - using margarine will result in a soft, non flaky effect. Margarine has too much water. Butter is a true fat and will allow the layers of dough to 'sizzle' in the oven making the dough crisp and flaky. I would not use margarine for this.

By Jeri on Aug 31, 2013

Made this today with "what was on hand" - sourdough bread crumbs, a mixture of walnuts and pecans and about a tsp of lemon zest added to the filling. That 20" silicone rolling pin finally came in handy. Fabulous, this has been on my cooking "bucket list" for years, what was I waiting for? Could not have done it without your blog! Thanks!

By Lisa on Aug 29, 2013

Thank you. I have been looking for the pulled dough recipe since I have lost my grandmothers. I remember using lard instead of butter, but will give this a try.

By The One Advantage Fast Food has Over Home Cooking | Alyce Vayle Author on Aug 25, 2013

[...] the former Yugoslavia and Austria. My grandma’s cooking had many German and Austrian components. Here is the best, genuine Austrian strudel recipe I could find. If you eat too much of it, you will never look like Arnold Schwarzenegger, but he likes his [...]

By Helen J. on Aug 1, 2013

Sounds great. Does anyone know if it can be make with margarine instead of butter? My daughter is dairy free

By Juel on Jul 4, 2013

I don't have a stand alone mixer. Can I use the food processor instead or is that too much mixing? What do you suggest?

By Hans Landa on Jul 3, 2013

Needs cream.

By Nancy on Jun 29, 2013

This sounds like the one my grandma and great-aunt used to make. I lost the recipe and have been searching for one. Thank you, I will try it soon!

By margaret on Jun 9, 2013

I was looking for reel Austrian recipes do you have any other then this?

By Shae on May 15, 2013

8-O Referring to the butter....

By Shae on May 15, 2013

You don't rub, spread, or otherwise touch the thin strudel dough. Sprinkle or drizzle it around. Hope this clarifies this for you. :)

By Banhisikha Bhadury on May 5, 2013

Sheer reading the recipe makes me very enthusiastic and is so lively. I will try it soon.

By Querino de -Freitas on May 4, 2013

I have made strudel with filo even with flaky pastry rolling it thinly then using melted butter,,I used ground almonds instead of tasted devine if i should say so myself........Yours is complicated with the stretching etc,,, Thanks Querino

By umedrana on Apr 18, 2013

mujhe es samay sabse achcha apka apple strudel lag raha hai thank you umedrana

By umedrana on Apr 18, 2013

am osam this time furle happy thank you umedrana

By umedrana on Apr 18, 2013

i love that ricepic i am proud so happy thanku very manch umedrana

By sue warner on Mar 25, 2013

Is it bettervto use plain flour, as I saw a recipe where they used strong white bread flour. Which is best please. Thanks

By Vienna, Austria, the city of music and dreams | Shutters and Sunflowers on Mar 20, 2013

[...] It eventually the capital of the Holy Roman Empire (1483/1806) and a cultural centre for arts and science, music and fine cuisine. Even today its street ‘Cafés’ look more like grand restaurants and they are famous for their pastries, tortes and of course delicious apple strudels! [...]

By Merce on Jan 22, 2013

Después de haber mirado recetas y recetas de strudel esta es la mejor de todas. Tu strudel es genial y los consejos muy buenos. Gracias por compartir tu receta. Un saludo.

By Andy on Dec 29, 2012

When I made this recipe, instead of a floured table cloth, I bought one of those plastic table coverings at the $1.00 store. The dough doesn't stick and the folds in the plastic form a nifty grid that helped me keep the pulled dough in a retangular shape. Instead of scissors, I trimmed with a pizza wheel. Also, I don't have a standing mixer, so I used my bread machine on the knead-only cycle.

By anne kovacs on Dec 29, 2012

My family is hungarian and my mom used to make strudel but not quite this recipe. She worked in a restaurant in Budapest and when she rolled and stretched the pastry she would roll in each layer a bit of lard for each layer. I don't see any mention of this..and I have been trying to get her recipe because I believe her recipe was authentic old school strudel...does any one else know of this recipe...she always had many compliments of her cooking...

By Nadyne on Dec 26, 2012

I have trouble with any pastry dough needing rolling. It is always too rubbery, and I can't roll it thin enough. My grandma used to make this strudel and was known for her extra thin noodles. Why can't I stretch my dough out?

By Trixie Lovelace on Dec 14, 2012

Why oh why did you put the strudel instructions before the dough? It's kind of pain to have to go back and forth the way you listed them.

Why go back and forth? While making the dough, see the instruction for the dough and when finished see for the strudel. Nothing involves going back and forth! --DK

By Trudy on Dec 5, 2012

Which apples do you recommend? Thank You!

By Mary on Nov 17, 2012

Why do you use the bread crumbs? I don't like strudel with lots of breadcrumbs. Can I make it without breadcrumbs?

They are added to absorb the excess juices from the apples and to keep the filling together in the strudel. Keep this in mind before making them without :) --DK

By Paula Rae on Nov 15, 2012

:-P My mother always uses a real feather pastry brush to spread the melted butter, its delicate enough not to rip the fragile dough. Wonderful recipe, very much like the one handed down in our family. (The feather brushes can be found on the Slovak speciality shops websites.)

By Laura on Sep 28, 2012

Trina, I wouldn't recommend making the strudel and baking the following day as the apples will ruin the pastry. You could pre-make the pastry and either leave in the fridge or freeze. If you freeze you will need to thoroughly de-frost for 2 hours the next day. If you choose to make the strudel the previous day (including baking) then you can always warm it up in the microwave. It won't be exactly the same as the pastry on top won't be as crisp but is better than re-heating in the oven in my experience. Hope this helps x

By Rita Scott on Sep 24, 2012

I have not made this particular recipe, but my family has a similar one. However we do not use a rolling pin but gently pull the dough out eventually to the same size table pictured in your phone. We put the apples all over entire thing, dot generaously with butter & sprinkle with white sugar & cinnamon, as it bakes we baste often. The result is a chewy confection rather than the flaky strudel you finished with.

By Jo on Sep 9, 2012

Can the dough be frozen once it has been stretched?

By Debbie P. on Sep 3, 2012

can this apple strudel be frozen. I have alot of apples on my tree and would like to freeze this for later use.



By vera szaferman on Aug 7, 2012

:-P :lol: :-D i love it! perfect! old times back...

By rima herwin on Jul 23, 2012

:-P Ilove it....

By Benjie Tolentino on Jul 8, 2012

What is the substitute for golden rum and raisin? because I cannot find this in the Philippines. My daughter and I loved cooking and baking and experiment a lot of cooking at home. We have not tried preparing a Baklava but our relatives want us to make one for them. We will try your recipe as it seems so mouth watering dessert. Thank you so much I will share this with my daughter.

By bev on Jun 25, 2012

On a river cruise, they demonstrated how to make streudel and when they rolled it, they used the pastry cloth to assist in the rolling process. Then to transfer the streudel to the baking sheet, they just rolled it off the cloth. Much easier this way. I plan to try to make this.

By Ian D. Samson on May 21, 2012

:wink: I am experimenting with various recipes for the "perfect" dough for sausage rolls, like the delicatessen makes them, soft and flaky. Perhaps my rolled-out dough has been too thick at +-1mm but I am practising to get it absolutely perfect.

By Apple-Rhubarb Strudel » Not Eating Out in New York on Apr 22, 2012

[...] to do it from scratch, I don’t envy your task — pulling out dough to paper-thin sheets, laying it across towels or parchment and rolling it up without tearing. Unlike the puff pastry and other buttery, leavened [...]

By Catherine C Miller » The Apple Strudel was finally made! on Apr 16, 2012

[...] finally had extra time this weekend for more baking.  I had a chance to try out the Apple Strudel recipe that I had found.  You can see the pictures above of the progress, it was rather fun AND my office [...]

By Catherine C Miller » Apple Strudel on Mar 23, 2012

[...] did some googling and found this seemingly authentic recipe.   I am a little intimidated.  Hopefully tomorrow I can post some [...]

By Nisha on Mar 17, 2012

Hi Dk. thaks for this recipe..i really want to try this can i use chicken instead for the filling ? :roll:

By cheruba on Mar 9, 2012

what is the substitute for the rum??

Equal amount of water or white grape juice or apple juice. I actually used apple juice for this recipe

By paula on Jan 30, 2012

I can remember watching my grandma (from Hungary) make strudel...hers was the best! she would make apple, or cheese and nuts, or her favorite, sour cherry. I was too young to really learn, but I remember seeing her use overturned tea cups to keep the stretched out dough stretched out while she worked with the rest of it. She would slide the cups under the dough to hold it. I also remember that she used a tablecloth like you suggest. Thanks for your complete directions- now I feel confident to try baking strudel...after all these years!!

By How I follow a recipe, Apple Strudel « schadenfreudeh on Jan 26, 2012

[...] [...]

By Pat on Jan 25, 2012

I used to make this w/ my mom. My gram on my dad's side was Austrian. Wish mom was here to help make one. I looked at the "old" apples in my fruit drawer and thought of making this, thus looking up a recipe.

By jejwin almeida on Jan 18, 2012


By Linda on Dec 28, 2011

Hi. Right apples, fragrant & juicy (even for eating) hv bn v. hard to find (nyc)lately. Mostimportant part of recipe is the apples; apples must absorb just right amount of juices you add to mixture & then be able to cook properly. I found this difficult, as I make a. strudel similar only I make my own dough as plain wrap-around. FYI, the best a. strudel I ever came across was at a diner s/b NYS Truwy at Modena, right around corner from the fastfood burger hwy mall at this stop. It was the apples so fresh! Tasty!! I wonder if I cd find out how they did it? But will try your phyllo dough for sure. ATK showed a recipe for apple strudel(?) where they first soaked the cut apples in lemon juice, but u don't know how much juice & if H2O was added. So like any recipe, good ingredients & correct proportions & knowing how to put them all together. Thank you for sharing.

By Virginia on Dec 19, 2011

I really have to make this the day ahead. Any suggestions? Is it better to make it but not bake it until the day or just make it completely and lit it sit 24 hours ready to eat?

By Apple Recipes by rachealpatrolia - Pearltrees on Dec 3, 2011

[...] How to Make Apple Strudel | Traditional Austrian Apple Strudel Recipe | Chef In You They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers. home • contact • blog • fb • twitter to experience pearltrees activate javascript. [...]

By Ramona on Nov 17, 2011

I am so excited to have found this recipe! We are Hungarian and this is my father's favourite dessert. I will try to make it for him tomorrow! Thanks again. :-P

By Trina on Oct 18, 2011

I'm so going to make this recipe. I've made other recipes before without being fully convinced. This one looks really good. Thanks for the tips!! 8)

By Myrna Regel on Oct 10, 2011

Im going to bake this recipe!!!!

By Ratna Tisna on Sep 29, 2011

Looks yummy and not too hard to make it .I will make it one days. Thanks for sharing chef. God bless you

By jesse morris on Sep 25, 2011

:-D I'm getting ready to make this, i'm so excited! thanks so much for the recipe, it's one of the only recipes that's actually kosher. gracias! lalala, unicorns and faeries.

By Danelle on Sep 22, 2011

oh and also, is it alright to use bleached flour instead? will there be a difference?

By Danelle on Sep 22, 2011

Hey, I was wondering what kind of unbleached flour do you use?

By ice on Jun 14, 2011

Hi, the recipe looks so lovely. Does the apples need to be pre-cook before using them?

By Mel latif on Jun 3, 2011

What can i use instead of rum?

By Larry Koepke on Apr 23, 2011

My nanny made us apple strudel in Austria when I was a wee child, and I have always wanted it again. Thanks for your blog; I shall give it a try. BTW, my memory has the girl rolling, flouring and folding the dough on the kitchen table numerous times to get that flaky result, then using two layers of dough with the filling inside. I may be wrong, though... I'll try it both ways.

By Apple Strudel « Dessert? Dessert! on Jan 13, 2011

[...] To make the dough, what you need is a big table, a clean tablecloth that you don’t mind getting oil stains on and your knuckles. I did my best to provide directions below. If you’d like detailed photos illustrating what the process, however, the bloggers at Chef in You do a fabulous job here. [...]

By christine on Dec 6, 2010

:wink: This brings back memories of helping MY grandmother make the strudel. I'd love to do it again, but since my stroke I have problems pulling the dough. NOW I have to find someone to help ME. Thanks anyways for the lovely memories.

By camilla on Nov 9, 2010

wonderful recipe, thank you! I wanted to see if I could prepare it in advance and am delighted to say your recipe also freezes perfectly - before cooking - when you want to serve it just thaw in the fridge for 12 hrs, re-butter and bake. Doesn't come to any harm whereas filo just seems to crack if you try to freeze it before cooking! 'schlagsahne' - whipped cream (wickedly with a tablespoon of rum and icing sugar beaten in!) made it perfect!

By dina on Oct 31, 2010

i would like to make this for a potluck, how many good size servings would you say can be made from it? also, would it really lose much character if I left out the nuts? I love nuts but some ppl in my group cannot eat them. thanks, dina

By Fouzul on Oct 17, 2010

Hai DK, this recipe looks gr8 and simple to make. I hav a doubt, can i make this without the goldern rum.

Oh yes! I made non alcoholic version too - u can use water, white grape juice, pineapple juice, apple juice or apple cider, or syrup flavored with almond extract. I used apple juice

By beth on Oct 2, 2010

my grandmother was austrian-born, moved to Canada when she was 20. we didn't grow up leaving near her, only saw her every 3rd christmas and not until we were teens. She would make this for us, sometimes 2-3 times while she visited, we could not get enough. this recipe is exactly how she would make it! i remember watching her stretch the dough over a white cotton bedsheet. Austrian women take a lot of pride in not having any holes in the dough, she told me the number of holes meant the number of husbands you would have. She passed away last year at 97. I think I'll try this recipe for Christmas this year, so my teenage daughters can see how many times I'll marry :)... thanks for sharing!

By Diana on Sep 26, 2010

I was looking that on January 22nd I posted a question because I was supposed to make this Apple Strudel and finaly I did it today 8 months later but the delay worth it! :) it was good! :) thanks for sharing the recipe! This is the 5th recipe I make from "Chef in you"

By Rebecca on Aug 3, 2010

This looks incredible!

By Chef Dennis on Jul 31, 2010

what a gorgeous struedel!! I can't believe you made the dough!!! Welcome to food buzz!

By Rebecca on Apr 16, 2010

I just commented... but I felt the need to tell everyone how unbelieveable it is! I just tried it... yum!

By Rebecca on Apr 16, 2010

Thank you so much for the detailed recipe and wonderful pictures! I've made apple strudel before and it was pretty good but this one is in the oven now and it smells FANTASTIC! The dough worked out very well and I can't wait to taste it. My grandmother is from Vienna and she was able to make the best apple strudel but she lives in a different state and she's not able to bake as much as she used to, so I'm anxious to see how this wonderful recipe tastes. Again, thank you so much :-D

By Meegaman on Apr 6, 2010

Thank you so much for the great details and photos. I decided to try this recipe for many reasons, but mostly because my parents rave about different strudel they have eaten at German restaurants and in Europe, and I wanted to surprise them with mine some time. By the way, they MUST have Schlagge (misspelled, but means "whipping cream") on theirs. All in all, my filling was really pretty good. I used regular breadcrumbs but may switch to the panko style next time. Also, I used real Saigon cinnamon that I got at Costco; there's nothing like it. My apples were Granny Smith. I had trouble finding the Type 700 flour that is recommended on some other sites so I settled for unbleached bread flour with a higher protein percent. I was very disappointed in the dough (unfortunately I did not use the dough recipe you had described here) and will try your dough recipe next time with the vinegar. My dough turned out more like pizza dough. It was pretty stretchy but kept kind of rebounding like a rubber band rather than silly putty which will stay stretched out. And it was not nearly as thin as yours. I let is sit for at least 90 minutes, but am not giving up. I did use an old soft cotton tablecloth dusted with flour and worried that maybe I had put too much flour on it, and that's why it was so tough. I will let you know how adding vinegar helps the stretching. One last tip: rather than buying a table cloth to roll it out on, just go to your nearest thrift store and find one for sale. I did and found a great one which I popped in the wash on hot and dried extra well. I wouldn't recommend second-hand sheets (yuck! strangers sleeping on them, etc.) but soft tablecloths are great! Any added dough tips would be greatly appreciated. :lol: '

By Bernie on Mar 31, 2010

Thanks for a great recipe. We love Phyllo dough and never imagined it would be so easy to make. The floured tablecloth really made it easy to roll the strudel. My kids loved it.

By linhbach on Mar 12, 2010

I made Apple strudle today. I realy like it. Thank you very much because you wrote very good.

By SN on Mar 2, 2010

8) Can I use store bought puff pastry sheets rolled out thinner? It's mostly a time factor. Would that work?

store bought FILO pastry is your best bet for the traditional strudel :) -DK

By Kathryn on Mar 2, 2010

Hi, I have to make Apple Strudel for a project and I was wondering if I could just skip the whole dough part and use croissants from a can that roll out like dough? Would this work?

By Bonnie Reilly on Feb 24, 2010

Hi, I'm going to make this as soon as the tablecloth I bought on ebay arrives. I want to know if it is possible to refrigerate the whole thing after it is made before it is baked? I'm doing research for a book I plan to write. One of my characters is going to open a shop and sell strudel and coffee (maybe some other things too). Anyway, I'm thinking she could sell a whole unbaked strudel so that it would be hot and fresh at home. Of course she will give instructions on how to bake it. Thanks, Bonnie

By Diana on Jan 22, 2010

Hi, Im not very good making dough... could I just use Filo instead!?

Oh yes you sure can Diana :) It will make it all the more easier :) Just make the stuffing and the rest if easy -DK

By Carol on Dec 30, 2009

My husband asked (challenged) me to make an apple strudel that his grandmother used to make when he was a kid. He didn't have much more information than that but your instructions and pictures are so wonderful that I am going to start with your recipe and go from there. Thanks so much!

Thank you so much Carol. I hope that you win the challenge :) -- DK

By Aditi on Dec 21, 2009

Thanks a lot. I'll keep that in mind:)

By Sridhar on Dec 21, 2009

Hei....tried your strudel it came out yummy. Both me and my wife loved your recipe. Thanks a bunch. Cheers... Sridhar

I am glad you liked it Sridhar :) Its our fav too --DK

By Aditi on Dec 16, 2009

I love Apple Pie but am always intimidated to try it on my own. However, this strudel recipe of yours especially the detailed instructions are pushing me to give it a try. I just had a question regarding Cider Vinegar, I don't use any kind of vinegar in my day to day cooking so is there any other substitute for the same?

You can make the dough without Vinegar of course - The purpose of this vinegar is to help the dough to stretch....Keep the dough longer before stretching it.. Any dough made with all purpose flour benefits from sitting for longer try keeping it for 3-4 hours if skipping vinegar. It will be great to work with while stretching. Hope this helps -- DK

By Clairet on Dec 12, 2009

hi!... can i use cranberries instead of raisins? love your recipe! hopefully i'll be doing it for crhistmas!

Thanks Clairet, I think you very well can :) :) Hopefully you do get to make it for christmas -- DK

By Rita Mehtala on Dec 8, 2009

:) Do you have, or is the strudel recipe, the same as kringle? RM

Can you please elaborate what you are asking for? I didn't quite understand your question --DK

By Sagar on Dec 3, 2009

I am hooked on your blog. I want to bake the strudel for Christmas it possible to make it the night before and bake it in the morning? Thanks again !

Thank you Sagar :) You can prepare the dough the previous day and refrigerate it overnight or freeze them in case of much later use. Just like Phyllo/Filo pastry. You can prepare the filling too overnight. Just make sure it does not have liquid before filling it with the dough (the apples tend to ooze liquid ). Hope this is what you were asking for--DK

By The Baker on Nov 30, 2009

I was playing around with ideas for the next goodie I wanted to bake over at my site and I decided I wanted to make strudel. It's been a while since I last made it and all I could remember was making it with phyllo, which is completely different. A quick google search brought me to your site, and I have to say your pictures and clear instructions reminded me exactly how to do it! Can't wait to get started tomorrow. Thanks, and I love your site!

Hi, Thank you for your kind words. I am glad you like what you see :) --DK

By Robert on Nov 26, 2009

:mrgreen: Greetings! A long lost relative from Austria taught me a variation of this recipe...the big difference was that she baked the strudel in a deep pan with about an inch of milk or half-and lalf in the bottom of the pan! Then she occasionally basted the strudel throughout the cooking process. It looks just like your does and is quite good. Any comments on this variation? Is it from a particular region?

Hi Robert, I have no idea about this variation! The only one I know is the one I have shown in the post. I will surely keep a lookout on this version, does look interesting and will update in case I get to know about it! Thank you -- DK

By Elise on Nov 24, 2009

My great grandmother used to make her own dough and strudel (she was from Austria-Hungary). I have never had the courage to try her recipe, but this post has made it sound like something I could succeed at! Thanks for helping me; I am so excited to try it!

By hbs on Nov 24, 2009

Let us say that hypothetically a person is attempting to make this strudel without any sort of fancy mixing apparatus. All I have on hand is a basic little hand mixer. Any suggestions? Also suggestions for raisin substitutions for a diehard raisin hater? Thanks!

Hi, Actually I did not use any gizmo for this. I used my best tools - hands :). They worked out pretty well!. mm as for as raisins go, I have heard that dried cranberries make good substitutes, Tyler from Food Network once said that dried black figs also has raisin like texture and taste. If you dont get any of these, just skip them altogether - they are just 3 tbsp! Add 3 tbsp of nuts of you like :) -- DK

By Christy on Nov 18, 2009

My mouth is watering, I can already smell it baking. Thanks for such fabulous pictures and detailed directions! This will be our Thanksgiving breakfast I think.

Thank you Christy :) --DK

By Doutt It on Nov 17, 2009

I'm only 14 and can not use rum any suggestions for a substitute?

You can easily skip the rum. Just use some hot water instead along with the raisins, for them to plump up. You wont find any difference in the taste - DK :)

By Cheryl on Nov 14, 2009

Trying for the first time. The dough was extremely difficult to knead after taking out of the mixer. VERY sticky. Had a very hard time getting the dough off my hands. What caused this? Looked more like a pancake blob rather than a ball. My husband is typing this as I continue to work the recipe. I think I will make another batch of dough and see if it happens again.

Hi Cheryl, the only thing I can think of is to reduce the amount of liquid. May be its the quality of the flour. First mix in all the liquids together and then add tbsp by tbsp to the flour mixture until you reach a soft dough stage. Don't add all the liquid if its not necessary. Hope this works out for you and also that you haven't "washed your hands" off yet on this one yet ;). This recipe makes an amazing dough.

By Cila Leshem on Nov 10, 2009

My mother who is 86 now used to make a very similar strudel when I was growing up and I remember her stretching the dough. She is not in a position to share anything any more. Seeing her work to produce this delicacy I thought that I would never do it myself. However, now I am home and decided to try to come close to the taste I remember. I tried twice in the past month from similar recipes but the dough was not as fluffy as it should have been. Yesterday I made your recipe. I followed your suggestions and stretched as much as I could which made all the difference. It turned out great. Glad to have found your site. Thanks. Cila

Hi Cila, I am grateful for such a generous comment. I am so glad that it worked out amazing for you. I know how it feels after all that effort to watch and smell the aroma of the strudel. Nothing beats that satisfaction. Thank you for your kind words :) -- DK

By Martin on Nov 9, 2009

Please, can you tell me what is unbleached flour? And where to buy it? Thanks

Unbleached flour should be available in your local grocery stores itself. Its nothing but all-purpose flour. In the US mostly two types of all purpose are available - unbleached and bleached. Unbleached is better nutritionally and also works great for breads and pastry. If anything called 'Unbleached all purpose flour' is not available in your local stores, simply use 'all purpose flour'.

By jessnuss on Nov 2, 2009

I made this yesterday and it was a lot of fun. I thought my crust was a little hard - do you think I just need to make the dough thinner and maybe not bake for so long???? thx!

The thinner the crust the better. Stretch it as much as you can. It should v flimsy and close to tearing. Thats ideal :) Depending on the Oven, it should take only about 20-30 minutes for the crust to turn golden brown. Hope this helps

By Mary on Oct 26, 2009

When I saw your recipe for apple strudel and all the beautiful pictures I knew I just had to make it for a friends Oktoberfest party. I felt like a kid in a candy shop, just so much fun! Recruiting help from my husband to stretch the dough, both of us covered in flour, he had a blast as well. The house smelled so yummy as it was baking, and the end product was fantastic. It was a small taste of Bavaria at the party, and a big hit. Thanks.

Hi Mary, thank you for the compliments. Glad to know that it came out v well - yes! I agree with you about the aroma! It was amazing :) --DK

By Roya on Oct 25, 2009

sorry i couldn't get back to you sooner! it was delicious :-D and i'm gonna make it again!!!!!

By Veronica on Oct 20, 2009

I am going to a gourmet club this weekend where they are featuring German dishes and I have to bring dessert. I love a challenge and can't wait to make this recipe. It looks great.

By Hannah on Oct 8, 2009

Wow! This is such an amazing recipe - I've been researching for ages to try and find 'the' perfect strudel recipe and this has to be it by miles! I cannot wait to have a go...I'm thinking pudding for this evening! :) Thank you - what a brilliant recipe/explanation!

Hi Hannah, Thank you such a wonderful compliment. Made my day! :) ----- DK

By Karen on Sep 30, 2009

I forgot to ask, how many people will this recipe serve?

By Karen on Sep 30, 2009

Looks divine! Love your website too! Any word on how the finished unbaked product freezes? I have a crowd to feed and would love to serve this but no way I can make it same day.

Hi Karen, thank you for your kind words :) appreciate it. yes, it freezes well unbaked (just like pizza dough). Though few online resources tell me that you could possibly freeze baked strudel too, my gut feeling says that its better frozen when unbaked. :) As for serving size, it depends on how much you are able to stretch the dough - I was able to stretch it as thin as possible and it was good and a decent portion for 4 of us - I think you can easily use this recipe for 4-6 ppl - 2 slices each. Hope this helps :) --- DK :)

By Roya on Sep 25, 2009

I just baked one!!!!!!! have not tasted it yet! but the aroma is so good! thanks for sharing this awesome recipe! one question: should we transfer it immediately to a cooling rack? or .... thanks for your tima!

Hi Roya, thanks for trying it out :) The aroma is fantastic isnt it ?:) Yes, you need to cool it in a rack for at least 30 minutes before slicing it. It is best the day it is baked unfortunately but the good news is, it won't last that long :) - DK

By mina on Sep 23, 2009

Is it okay to make mini strudels by dividing the dough or does it need to all be stretched out and rolled at the same time?

I think it should be perfectly ok to divide the dough. You can divide into small pieces and then stretch it out thin and roll it with whatever filling you desire. :) - DK

By September Food Letter | Macheesmo on Sep 1, 2009

[...] Toast Crust – A very inventive breakfast dish by Tyler Florence that I made a few months ago. How to Make Apple Strudel – A great walk through on this classic. Looks awesome. (@ Chef In You) Rack of Pork with [...]

By Pamela on Jul 12, 2009

My dad (From Holland) is a chef for over 60 years and his strudle is to die for, I have sent him a copy of yours and he thinks it is wonderful. He will be making it soon.

I had goosepimples all over when I read your comment. Thank you :)

By Patricia on Jun 16, 2009

My dad is Austrian descent and loves streudel, but I use store bought dough. I think he will fall off his chair if I made your recipe! Do you know if this can be frozen before baking? It would be a good idea to make a few and keep them until ready to pop into the oven whenever needed. Thanks for all your recipes!

Thanks for your wonderful comment Patricia! I appreciate it :) As for the frozen part, I am really not sure although what you say seems like a sensible thing to me. I mean if Pizza dough can be freezed, I think this dough can be refrigerated too. Lemme do a bit of research and if I get anything handy, will surely update you the same :)

By hannah on May 31, 2009

Wow these look great. If i had the skills, i'd like to make my own too! one question, do these keep well?

Most of my strudel was gone on the same day itself, I just had a few inches of the strudel left. I forgot to refrigerate it and left it in the Oven - but the next day nothing happened. The only problem was the flaky layer had become chewy and moist and not as crisp as on the first day. Re-heating only made the filling warm but did nothing for the outer layer. So my guess is it is best on the same day....!

By Dee on May 29, 2009

Great Pictures div.. I wish I were closer to you, would have been able to eat that mouthwatering strudel :D ... That my dear is for sure..I would have spoiled you like crazy and u know it! :)

By linda on May 29, 2009

Wow, I think you even stretched it beyond the 2x3 feet, well done! It looks perfect and delicious! Glad you liked the challenge :) Thanks Linda! your challenge surely did it for me! I was so happy with the result - thanks for a great challenge!

By Soma on May 29, 2009

Fantastic & the flakiest of all the strudels I have been seeing around! & thanks for the step by step picture. If I ever "dare" to make this, I will do it from yours. BTW: I will link one of my posts to your "how to cook fava beans".. I do not have the patience to illustrate it right now.:-) sure dear, you are welcome to link it. Thanks for the compliments - I enjoyed this challenge and guess it shows :)

By Lauren on May 28, 2009

Beautiful strudel =D. I love the flakiness of your pastry, and your pictures are gorgeous!!

By Audax Artifex on May 28, 2009

Wonderful you are back - love all the phtotos. Yes the spirit of the Daring Bakers is it is not a competition BUT what is respected is trying to do the challenge using your best efforts and you did just that. Bravo on your efforts. Cheers from Audax

By Divya vikram on May 28, 2009

Beautifully baked dear! Lovely pics!

By nithya04 on May 28, 2009

Oh my thoroughly impressed with the clicks and the recipe.Awesome effort and hats off to your patience on this.First time to your blog and loved it.Looks perfect!

By jillian on May 28, 2009

Wow you were really able to roll yours out! The result looks perfect!

By Daily News About Apple : A few links about Apple - Thursday, 28 May 2009 05:55 on May 28, 2009

[...] How to Make Apple Strudel | Traditional Austrian Apple Strudel … [...]

By Alka on May 27, 2009

I am Impressed lady..this looks perfectly flaky,crisp and awesome :-)

By Kitty on May 27, 2009

I thought your strudel was filo dough! Of all the strudels I've seen today yours is hands down the best!

By Claire on May 27, 2009

FANTASTIC job! Your strudel is so wonderful and flaky. I'm quite impressed.

By deeba on May 27, 2009

You did fantastically on the challenge. Love how thin your dough rolled out. Great pictures!! WOW!

By JennyBakes on May 27, 2009

Wow, your dough is so thin and crackly and beautiful. Nice job on this challenge!

By Zoë François on May 27, 2009

Perfectly thin and crisp pastry! Lovely!

By Kalai on May 27, 2009

Ammadi! You never cease to amaze me, Dhivi... That looks so professional and delectable! Awesome job, girl!!

By The Furie Queene on May 27, 2009

Your studel looks great. I love your photos. Thanks for reassuring me that the flakiness was as it should have been. :)

By Ramya Vijaykumar on May 27, 2009

Looks very flaky and super crispy I feel like having a bite...

By Jenna @ Newlyweds on May 27, 2009

Beautiful! Love the look of your strudel

By Deesha on May 27, 2009

that looks really really good .. loved the texture

By sara on May 27, 2009

Looks really delicious! I LOVE you photos--gorgeous!

By Andrea on May 27, 2009

Your dough is so perfectly flaky! Wonderful job!

By Mamatha on May 27, 2009

Gorgeous! Now I know why this event is called Daring Baker's - I would never dare to try this, but eat I surely will.

By Priya on May 27, 2009

Thats so beautiful Dk...just love ur step by step pictures, very useful for beginners...U are so great!!!

By Tonic on May 27, 2009

Beautiful photos, your strudel looks fantastic!

By Jo on May 27, 2009

Great job on your challenge. The dough looks so flaky and golden brown and the filing looks absolutely delicious.

By Mahima on May 27, 2009

Very fresh click!! :) look beautiful.

By Lubna Karim on May 27, 2009

Oh wow love the flakky......crunchy.....layers.....three cheers for your energy......Pics are droolworthy.....

By Happy Cook on May 27, 2009

I am so proud of this months dari,g bakers fdr making their ow strudel pastry. Hats off to you ladies. This looks beautiful and i loved the step by spet making of the pastry.

By Jackie on May 27, 2009

Beautiful!!! That is my no1 food!

By Aparna on May 27, 2009

Your strudel looks gorgeous, honestly.

By Parita on May 27, 2009

Wow thats a perfect strudel...gorgeous pictures..fantastic job :)

By jayasree on May 27, 2009

Gorgeous and perfect. Simply loved the pics and detailed recipe.

By Zita on May 27, 2009

Beautiful strudel... love your step by step pictures :)

By CurryLeaf on May 27, 2009


By Sonu on May 27, 2009

OMG!!! What a great work! Your pics convinced me to try it some day. Though, I am reluctant abt it and can I do it or not? btw, I can see ur hard efforts behind it. :) Thanks for sharing ur tips.

By suparna on May 27, 2009

*bowing* u have got it so fab! fantastic pics, challenging for sure!!! Enjoy TC

By prathibha on May 27, 2009

OMG the pics look great...It has come out so perfect...

By Nags on May 27, 2009

Your pics look so good! The stretching does look like a bit much though.

By Srivalli on May 27, 2009

Dhivi...those are some awesome pictures..simply rocking!..

Thanks Valli!

By Lisa on May 27, 2009

Your strudel and photos are spectacular! You went beyond flaky with your perfectly stretched and executed dough..and the filling is perfection too. AMAZING JOB!!

Thanks Lisa :) This challenge was amazing...wasnt it?