Strudel/4 recipes

Old-world apple strudel with dough stretched by hand until paper-thin, wrapped around cinnamon-spiced MacIntosh apples. The real from-scratch method, no phyllo, with bread crumbs to keep it crisp.

Absolutely delicious. We made this recipe for Mother's Day, and everyone raved about how yummy it was. Roasted vegetables added tons of flavor, plus the outer layer was so crispy. Definitely a winner!

Absolutely delicious! Roasted bell pepper, salted mushrooms, and spinach are an excellent combination, which works great with crispy phyllo pastry. Serve it as a main dish or an appetizer!

Savoury two-cheese and sun-dried tomatoes, herbed and stuffed inside crispy phyllo pastry.

Savory mushroom strudel wrapped in crispy phyllo dough with Black Forest ham, mozzarella, Dijon mustard, and Parmesan. A golden, flaky appetizer that slices into elegant rounds.

Classic apple strudel filling with tart apples, walnuts, raisins, cinnamon, and breadcrumbs. Rolled in stretched dough and baked low and slow until golden and flaky with a powdered sugar finish.

Golden asparagus strudel wrapped in crispy phyllo with sautéed onions and buttery breadcrumbs. Served with a cool yogurt-mint herb dressing. Vegetarian and vegan-adaptable.

Homemade strudel dough from scratch with just five basic ingredients. Kneaded until elastic, rested, then hand-stretched tissue-paper thin the traditional way.

Savory cabbage strudel wrapped in crispy phyllo dough with sauteed mushrooms, bok choy, fresh dill, and currants. A vegetarian main or side with flaky, golden layers and a tender vegetable filling.

Curried eggplant strudel wrapped in crispy phyllo with saffron, cumin, peanuts, and tomatoes. Baked golden and served with cool yogurt. A stunning Indian-meets-Viennese fusion.

Layered phyllo strudel filled with fig puree and fresh pears spiced with cinnamon and allspice, drizzled with warm honey and chopped hazelnuts.

Flaky phyllo pastry wrapped around sweet-savory cabbage filling with apples, dates, and tangy mustard sour cream for an elegant vegetarian main or show-stopping side dish.

Classic apple strudel filled with thin-sliced apples, rum-soaked raisins, pine nuts, lemon, and cinnamon, rolled in tender pastry. A rustic Alpine-Italian dessert with a flaky, golden crust.

Eastern European poppyseed strudel with a buttery yeasted dough rolled around poppy seed filling, raisins, walnuts, and honey. The traditional makowiec for Christmas and Easter tables.

Traditional Greek baklava with layers of buttery phyllo, cinnamon-spiced walnuts, and sweet lemon syrup. This classic nut strudel is crispy, sweet, and utterly addictive.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.