One bite of this strudel, with its flaky pastry and sweet spiced apple-nut filling, and you’ll understand why it’s worth it to make strudel from scratch. For the filling, use any apple that holds its shape when baked.
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Magnificent ! The pastry was light , crisp and flavorful.... The apples would have been perfect if we had put in more sugar , cinnamon and nutmeg .... almost like I remember my grandmother making!
I was a bit intimidated trying this but the pastry dough worked out beautifully and this was a joy to make. Simple filling but delicious. I can't wait to pull my second strudel!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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