Apple Strudel

Apple Strudel

This dessert takes its name from the flaky pastry used to wrap around the filling like a Strudel, the old German word for “whirlpool,” or “vortex.” In Germany, it was a traditional harvest-time dessert. The thin pastry itself originated with the Turks. Strudel is best served the same day it is baked, and warming it for ten minutes in a 350 degree oven enhances it, especially if you serve it with a scoop of vanilla ice cream.

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