strudel ead

VIDEO: Elizabeth Bakes! – Homestyle Apple Strudel

VIDEO Elizabeth Bakes – Homestyle Apple Strudel with streusel in the middle.

Flaky and buttery. Don’t waste those apples. Don’t stress about crossing the pastry over because it will still look pretty at the end of baking when you slice it.

INGREDIENTS  VIDEO Elizabeth Bakes- Homestyle Apple Strudel 
1 cup King Arthur All Purpose Flour
1 tsp sugar
1 stick cold butter, cubed
1/4 cup   cold water
Buzz flour and sugar, Add butter and pulse until butter is chopped.
Turn on and add water. Dough will form ball, put in plastic and set aside.

4 apples, cored and cut into 4-6 wedges
1/2 cup flour
6 TB light brown sugar
1/4 tsp salt
1 tsp cinnamon
egg for egg wash
sugar to sprinkle over top

Preheat oven to 400F

Put a silpat on a half sheet pan

Roll out pastry to a rectangle

Put filling (not apples) In processor and pulse until chopped

Put streusel topping on pastry rectangle, leaving about 3 inches on each side

Layer apples on topping.

Cut 3 inches of pastry into attached strips on each side

Gently turn strips over top of pastry to make a rough lattice (see video)

Brush with egg wash and sprinkle with sugar

Bake on silpat covered baking sheet for 40 minutes, until golden and bubbly.

Serve in strips, cut with pizza cutter.


I taught cooking classes, and served as a personal chef for individuals and small parties.  I consulted for restaurants and other food service organizations in menu development as well as cost saving measures. As a freelance writer, I have written hundreds of articles for many different publications.  She created and developed the popular “Food and Travel Nation” page on Facebook.

In 2010, I created a light-hearted, entertaining, informative radio program, “Food Nation Radio”.  It’s a mix of everything FOOD, including guest interviews, recipes and food/restaurant related features.

With previous memberships in the International Association of Culinary Professionals, the James Beard Foundation and National Restaurant Association, I have tried to keep abreast of the current and ever-changing trends in the culinary world.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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