On Apr 18, 7:11*pm, Portland > wrote:
> On Apr 18, 9:46*pm, Terry Pulliam Burd > wrote:
>
>
>
> > I didn't get a chance to make the apple strudel I posted a few days
> > ago until today. (I was frog marched to a Rod Stewart/Stevie Nicks
> > concert at the Hollywood Bowl Sunday night. Completely against my
> > will, of course. I'd much rather have been home making this &*^$&^@*!!
> > studel.) If you're inclined to make it, here's the update:
>
> > You can *easily* either cut the apple filling by half or make two
> > strudels - maybe 3. I think I could have stretched it to a third
> > strudel, but I'd pretty much lost interest in the project after the
> > second one. (Rod and Stevie also made me drink way too much bad
> > champagne*. Again, completely against my will.)
>

Next time you make one, use two or three different apples, btw. Granny
Smiths get annoying if that's all there is.

> My Mom, Grandmother, Aunt, used to make strudel when I was a kid.
> They made the Austro-Hungarian style with many many layers of dough.
> They made poppy seed with cherry strudel, cabbage strudel, cottage
> cheese strudel, squash strudel, potato strudel, walnut strudel etc.
> Good stuff, but a lot of labour. *They used to stretch the dough over
> the dining room table. *It was very thin. *I liked them all, but my
> favourite was squash strudel. *They never made apple strudel.

My grandmother made two things she called strudel: the thin dough
fruit strudel (apple or cherry), and the thick dough walnut or poppy
seed strudel. Hungarians seem to really go for the second kind,
especially at Christmas time.

Come to think of it, she might have made cabbage strudel for us once
upon a time.