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This is one of my favorite recipes during autumn. The aroma of this dessert baking on a cool, crisp day is absolutely wonderful.
This recipe is:
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Nutritional Facts 1 serving (1 slice) equals 192 calories, 9 g fat (5 g saturated fat), 21 mg cholesterol, 136 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Apple Strudel in Country October/November 1996, p49
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Reviewed on Dec. 15, 2011 by sue311
I have made many strudels and this one is the best! I also used splenda to make it for my diabetic husband and it was also really good. I did freeze some as my apples were near their end. It was good when defrosted but the apples were a little soggy. That could probably be solved by heating it up a bit.
Reviewed on Sep. 22, 2011 by cbpfaff
undecided if i'd make again...too much filling for the amount of dough. need to have a fair amount of flour on surface, if not dough sticks and you are unaware until you start rolling up. Dough split open during baking. I had about 2 cups of leftover filling that was tossed. wasteful.
Reviewed on Sep. 19, 2011 by DRFoltz
My husband (& everyone else) loved it!! The recipe makes a very generous amount and next time I plan to split the dough in quarters and use walnuts. Definitely will continue to enjoy this pleasant blend of comforting flavors and aromas again!
Reviewed on Jan. 26, 2011 by therena
I made this for my book club and it was so good any leftovers I had my son took care of before I even had a chance to put away. Thanks for such an awsome recipe!!!
Reviewed on Jan. 23, 2011 by GSHughes
This is a wonderful recipe, but I sometimes have issues with the dough tearing during the baking cycle.The aroma of while it's baking is out of this world, and every time I take it somewhere it is gone almost immediately.
This is a wonderful recipe, but I sometimes have issues with the dough tearing during the baking cycle.
The aroma of while it's baking is out of this world, and every time I take it somewhere it is gone almost immediately.
Reviewed on Oct. 08, 2010 by quiltglo
I use fruit preserves sometimes instead of the apples. I add nuts and raisins.
Reviewed on Dec. 17, 2008 by artist
Can this strudel be frozen until needed. I made one on Wednesday and want to serve it on Saturday?
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