"My family always loves it when I make this wonderful dessert," writes Joanie Fuson of McCordsville, Indiana. "Old-fashioned strudel was too fattening and time-consuming, but this revised classic is just as good. It's best served warm from the oven."
Meet the Cook: Our cheesecake-loving children (now 25, 22, 20 and 19) inspired this recipe I adapted from several others. It was a hit with them because the apples make it less rich and heavy. My family eats it anytime - for breakfast or as a late-night snack - and I serve it for dessert or when company comes for coffee.
-Janice White, Encampment, Wyoming
My father, who was born and raised in Vienna, Austria, would tell us stories about how his mother covered all of the kitchen counters with dough whenever she made apple strudel. This recipe is a modern, delicious way to carry on part of my family's heritage. —Sarah Haengel, Bowie, Maryland
“On Saturdays, Mom would pack us five kids into the car, and we’d drive into the country looking for wild apple trees alongside the road. With the apples we picked, she’d bake this strudel, our traditional fall Sunday-morning breakfast.” —Beth Dauenhauer, Pueblo, Colorado
It wouldn't be a family gathering at our house without this favorite strudel. The sweetness from the apples and the saltiness from the cheese is heavenly. Substitute Stilton cheese if you don't have Roquefort handy. —Patricia Nieh, Portola Vally, California
My mom used to make the best apple turnovers using store-bought phyllo dough. I created a quick and delicious variation on her recipe by making one apple strudel in a log. It’s a timesaver, but just as delicious. You can easily double the recipe for a larger crowd.