10 Sweet and Savory Strudel Recipes

This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. —Darlene Brenden, Salem, Oregon

I wanted the buttery crunch of layered pastry without the sweet filling of strudel. Using rotisserie chicken from the store, I found my savory answer. —Johnna Johnson, Scottsdale, Arizona

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

This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole-wheat phyllo. —Lisa Diehl, Edina, Minnesota

Roasted Brussels sprouts and potatoes go so well with bacon and Brie in my shortcut strudel. I leave potato skins on for extra flavor and texture. —Carole Holt, Mendota Heights, Minnesota

Crisp sheets of phyllo dough surround tender slices of apple in this clever play on strudel. Walnuts and cinnamon enhance that traditional apple pie flavor. —Taste of Home Test Kitchen

These get the morning off to a great start! Sometimes I assemble the strudels ahead and freeze them individually before baking. —Jo Groth, Plainfield, Iowa

My family always loves it when I make this wonderful dessert. 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. —Joanie Fuson, Indianapolis, Indiana

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 husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. —Cleo Gonske, Redding, California