Top Rated Strudel Recipes

Fuyu Persimmons
Strudel is one of the classic winter culinary traditions in Italy and ubiquitous during the holidays, specifically in the two provinces of Trentino and Alto Adige or Sudtirol, mountainous areas bordered by Austria at the north and Switzerland to the northwest, as well as in Friuli Venezia-Giulia and on the Istrian peninsula. Hand-pulling strudel to paper thinness seems intimidating but it’s a wonderful activity that can involve the whole family. Here, the strudel is served with a sauce made from persimmons, which grow throughout northern Italy. Persimmons’ bright orange adds a splash of color perfect for festive occasions like the holidays. This strudel would also be delicious with some vanilla gelato.
View Recipe
5
Croatian Walnut, Hazelnut, and Poppyseed Strudels
Dragica Dominić, the 72-year-old chef at Restaurant Međimurski Dvori in Lopatinec, Croatia, has been making these traditional strudels all her life. In addition to the classic fillings of walnuts and poppyseeds, she makes a version with hazelnuts. Other studel fillings include apples, various kinds of fruit jam, pork cracklings, cheese, and carob.
View Recipe
4.333335
I called this a paleo apple, pear and cherry strudel because it has all of the ingredients of a strudel but I didn’t roll in a dough but topped with a crispy topping. I poured almond milk on mine and it was the perfect dessert with my cup of tea.. Paleo desserts are the best!! For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
View Recipe
4
Teeming with ripe, juicy cherries, this subtly sweet fruit filling is encased in crisp, flaky layers of phyllo pastry, and a dusting of cinnamon, brown sugar, and almonds. “The sour cherry fruit spread makes this delicate and exquisite strudel a cinch to make.”
View Recipe
4
"This favorite belongs to my brother Franco and my son-in-law Corrado. I always make it at a family meal in the fall, when the apples are in season, and I know they will both be there. Strudel is a Middle European dessert that is very common in the Italian region of Friuli-Venezia-Giulia and on the peninsula of Istria, where I grew up. But strudel is loved everywhere, especially at our restaurant Becco, where it is served warm with vanilla sauce and cinnamon ice cream. I make many variations on the theme, sometimes by adding fresh cranberries and or squash to the apples. Like in the recipe in Lidia’s Family Table, it makes it a very seasonal Thanksgiving treat." — Lidia Bastianich
View Recipe
3.357145
A flavorful dessert from Executive Pastry Chef Michael Gabriel of The Sea Grill in New York City that is perfect for New Year's, but also wonderful served all winter long. Serve with cranberry ice cream and orange blossom caramel.
View Recipe
2.5