"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Strudel Recipe

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This recipe for Strudel, by , is from Our Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Wynn


1 pkg Fillo dough
1 can of apple pie filling
1 can cherry pie filling
plain bread crumbs
sugar cinnamon
melted butter
raisins opt.
ground nuts

1 clean damp kitchen towel

Before you start:
Melt one stick of butter in a small bowl and
put bread crumbs in a bowl;
open your cans of fruit;
have a bowl of sugar out;
have your cinnamon out.

Open your package of fillo and lay it out, cover with the damp towel.

Lay out two bottom sheets, sprinkle with butter, add liberal amounts of bread crumbs,
sprinkle with sugar
sprinkle with cinnamon
sprinkle with ground nuts,
add another layer of fillo on top and repeat process, (make sure you cover fillo after each layer).

When you have done this about 10 times (using about 20 sheets) add your apple filling in the center, fold the sides over the top. Tuck the dough in at the ends.

Put on to a cookie sheet (seam side down) lined with parchment paper, I use a large wide knife to help with the lifting of the dough; it helps support the weight, and less tearing.

With the other half of the dough, repeat the process
using the cherry filling, omit the cinnamon.

Bake at 350 until light brown

Personal Notes:
Personal Notes:
This dough tears alot, don't worry just keep adding your layers; the end result is still a nice looking strudel. Nana made this dough from scratch... pulled it until it was so thin, what a lost art.




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