Laura Vitale Makes Apple Strudel



To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

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48 Comments

  1. I always cook apples on the stove anyway, then save for desserts in the refrigerator. I’m making Laura’s recipe right now adding the pastry, so it should turn out yummy. I’ll also make it for Thanksgiving next week.

  2. thanks for doing it without raisins haha!! also, we do not use a glaze on applestrudel! sometimes it is served with whipped cream and/or hot vanilla sauce

  3. it is nooooot from germany!! i know everyone loves to forget about austria and thinks germany stands for all, but nope, thats not true 🙂 also not only germans who speak german. anyway, thanks for the great recipe!! we use strudel dough which is much better!

  4. You made a great flat pie. that doesn't make it strudel strudel is air about that incredibly thin difficult pastry others talked about. I'm sure your pie is as delicious as it looks, but it is not strudel

  5. I made this for company, it was delicious! Mine was definitely stuffed fuller than yours, bigger apples? I used Jonagold, so good! This will be a "go to" recipe for me. Thanks, Laura.

  6. In Austria we use "Strudelteig" as pastry, its 250g of flour, 1 tablespoon Oil, a pinch of salt and about 125ml water – kneed everything together, let it rest for 30 minutes, afterwards you pull the dough instead of rolling it out and we say "the dough has to be thin enough so that you can read a newspaper through it"

  7. This looks awesome! I totally hear you on the crunchy apple dessert thing. One time I got a slice of apple pie from a bakery and the apples were still kinda hard. It was the first time that happened to me and it was extremely disappointing.

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