Some may describe this as a sloppy presentation, but I prefer “rustic.” And besides, if you call this sloppy, then you don’t deserve to share in the awesomeness that is an apple dessert. Just saying.

One of my favorite fall desserts is an apple pie and I didn’t get one this year, but I made up for that void with a new type of apple dessert (at least for me) . . . the famed apple strudel. I elected to follow a recipe for an Austrian apple strudel though I think the general gist is the same whether its German or Austrian. I was a bit worried about making the dough as I haven’t had the best luck with rolling out a thin dough without it breaking. But it must have been my lucky day because not only was this dough pretty malleable, it didn’t really break, even when loaded down with sliced apples (that could have been thinner), sugared breadcrumbs, and rum soaked raisins. The end result was a crispy shell wrapped around rolls of flavor. I brought it this to a friend’s “Thanksgiving dessert party” this past weekend and so glad I did. This wasn’t the simplest of recipes and did require some patience but I think for this time of year, that is to be expected and perhaps a bit celebrated!

Recipe I used: https://www.lilvienna.com/original-viennese-apple-strudel/

Overall Level of Effort: 3

Skill Level: Intermediate

Would Make it Again? Yes

Additional Notes: I was a bit skeptical of one of the techniques listed in the recipe that called for you to use a towel to help with the rolling process. But a well floured towel helped immensely in keeping this together and avoid apples poking out into the pastry. So I’m now a convert!