With origins in the middle east, Apple Strudel is most recently associated with Germany and Austria. A simple dough that is rolled and then hand-stretched paper thin. Then the delicate dough is covered in toasted bread crumbs, and apples mixed with cinnamon and sugar, rolled gently and baked. Served warm with ice cream or whipped cream or room temperature, which makes for a wonderful light breakfast or coffee break treat.
Prep: 15 minutes
Rest: 30 minutes
Bake: 25 minutes
Total: 70 minutes
Yield: 2 strudel, about 12-15 inch long
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