This cookbook club cook has  fond memories of my first husband’s grandmother making apple strudel when we would come to visit.

She would actually get up in the wee hours of the morning and if you tiptoed down you would find her in her little kitchen at the back of the house, kneading and stretching the dough into very sheer, amazingly thin, table sized sheets that were expertly layered on top of one another with melted butter ‘painted’ in between the layers… filled with apples and nuts, and lots more butter… and rolled into the most mouth watering strudel I had or have ever eaten.

I simply do not have the time nor the inclination to go through all that for a piece of strudel.  But I love the results!  So here is a recipe for not apple, but wonderfully filled with fruits, citrus, and oh so yummy chocolate!  Meant obviously for dessert rather than breakfast this will have your guests singing your praises!  One of the BEST things about it is the use of purchased puff pastry!  I just love the stuff!

I truly am so jealous that Lorna and her friends at The Cookbook Chronicles have a real life cookbook club! I had to try their stuffed chicken thighs, which were heavenly btw, and to top it off Lorna made this yummy strudel!  Go over and see her simply wonderful pictures, and enjoy her strudel!

“Nearly Austrian Strudel”, loosely adapted from Mario Batali’s Molto Italiano

What you will NEED:

1 sheet of frozen puff pastry, partially defrosted

1 cup + 2 tbsp sugar

What You Will DO:

1. Preheat the oven to 375 degrees. In a large bowl, combine everything except the egg whites and sugar.

2. In a mixing bowl, beat the egg whites with 1 cup of sugar until the egg whites hold stiff peaks. Fold the meringue into the fruit and nut filling.

3. Spoon the filling over the rolled out sheet of puff pastry, leaving a 2″ border on the far end. Roll the puff pastry up jelly-roll style.

4. Place the strudel on a baking sheet, seam side down. Brush the strudel with beaten yolk, and sprinkle with the remaining 2 tbsp of sugar. Bake in a preheated oven for 45-50 minutes, until the strudel is golden brown and crisp. Let cool before slicing.

Want to read more about strudel?  The first link will take you right to Lorna Yee’s Chronicles but don’t just stop there!

• Cookbook Club (Mario Batali) | The Cookbook Chronicles – I made Batali’s “Nearly Austrian strudel”, which is made with a puff pastry-like crust, then filled with candied zest, currants, citrus, nuts, chocolate, and whipped egg whites. I deviated from the recipe a little bit, …
• Apple and Pear Phyllo Strudel – Apple and Pear Strudel. Ingredients: 1 apple, peeled and cubed. 1 pear, peeled and cubed. juice and zest of one lemon [chop up the zest so there aren't long strands]. ⅓ cup turbinado sugar, divided. 1 tsp cinnamon …
• Top 5 Reasons to Skip the Most Important Meal of the Day – It’s no secret that we love cereal which is why we have always had a soft spot for breakfast. Not only is breakfast the most important meal of the day, it’s the best meal of the day, because of cereal. However, we know most people like …

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