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Entries tagged with 'strudel'

Pear and Chestnut Strudel

Serious Eats Anna Markow Post a comment

I created a strudel that doesn't get a traditional strudel dough wrapping, instead getting rolled in a very thin brown butter pie crust. It's considerably less intimidating than an actual strudel dough, and tastes great. More

Jenny McCoy's Pear-Cranberry Strudel

Serious Eats Emma Kobolakis Post a comment

Pears are tossed with cranberries, rolled in sheets of phyllo coated with crackling sugar, and left to crisp in the oven to make this autumnal strudel. More

Peach Walnut Strudel

Serious Eats Carrie Vasios Mullins Post a comment

For a summer take on strudel, try this combination of peaches and walnuts. More

Cranberry Apple Strudel

Serious Eats Carrie Vasios Mullins 6 comments

This easy but elegant golden strudel is ready for fall with a filling of apples, cranberries, and walnuts. More

Quark Custard Strudel

Serious Eats Caroline Russock 1 comment

While fruit-filled strudels are the norm on these shores, in Austria filling options are much more vast and varied. One of the fillings that's pretty much everywhere in Austria (but nowhere here) is Milchramstrudel or Quark Custard Strudel, a lightly sweet and tangy cheese-filled strudel that's baked with a creamy, custardy sauce. More

Easy Apple Strudel

Serious Eats Caroline Russock Post a comment

This deceptively simple Apple Strudel is made flaky phyllo brushed with clarified butter and confectioners' sugar and a sweet-tart apple-sour cream filling studded with currants, raisins, and walnuts. More

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