Made this apple strudel yesterday. Having lived in Austria/Germany I’ve eaten my share of Strudel and in turn have made many versions here at home in Utah. My normal recipe comes from Classic German Baking by Luisa Weiss. So in comparison, the dough of the KA recipe was dreamy. I let it rest the 1 hr. and it was super easy to shape. I have a 100% cotton flat sheet that I save just for strudel. My family felt the apple disappeared too much being shredded, and even though I sprinkled lemon juice on the apples the quickly turned brown while I shaped the dough. Though we all liked the overall flavors. One of the things I love about Strudel is the crispy layers of dough and then that apple center. By spreading the filling over the whole dough this recipe gave me more of a cinnamon roll without the crisp layers I like so much. Thanks for sharing your version, I will take a few ideas and meld them with others to form my vision of perfect Apple Strudel. And as with everything just keep practicing my baking skills. ❤️

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