Apple Strudel is a traditional German/Austrian apple dessert. This version is made with filo dough for a hack that makes for quick and easy strudel. Apple Strudel is a traditional German/Austrian ...

Flaky, buttery and fragrant with spices, strudel originated more than three centuries ago in central Europe. Strudel is most often associated with Hungary, Austria and neighboring countries, but wars ...

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, combine the apples, lemon juice, zest, vanilla, sugar, cinnamon, flour and raisins. Stir to coat ...

Makes 2 (14-inch) strudels (each with 8 to 12 slices). Note: Combine a couple of apple varieties for the best flavor. And plan ahead. The dough needs time to rest. From Kim Ode. In a medium bowl, stir ...

2 tablespoons melted butter Directions: 1. Preheat oven to 375 degrees F. and spray a large baking sheet with cooking spray. Toss filling ingredients in a large bowl and set aside. 2. Place flour, ...

Phyllo dough's flaky, almost see-through sheets are essential for this Apple Strudel recipe. After being brushed with melted butter, the delicate layers enticingly shatter upon baking. And when paired ...

As summer's warmth fades and the crispness of fall slowly descends, the orchards are bursting with sweet, juicy apples, practically begging to be baked into something delicious. While apple pie is a ...

If you’re an apple dessert fan but are intimidated by strudel, this is just the ticket. This is a strudel in the round. It’s easy to assemble, using prepared filo sheets. And it is extra easy to cut; ...

In a small saucepan, melt margarine. Add crumbs. Saute 1 to 2 minutes or until crumbs are golden brown, stirring occasionally. In a large bowl, combine apples, raisins, sugar, cinnamon, lemon juice ...