The South is home to many vital ingredients of the great American melting pot—a vessel both cultural and culinary, at once historical and ever changing. Our foods tell a lot about our heritage, and some of the most interesting lore lies behind the South’s ethnic bread and pastries. Settlers, who brought a bit of their motherland with them even as they searched for a new home, introduced favorites such as bagels, Polish Sugar Cake, and sopaipillas to the South. In November of 1989 Southern Living published this recipe sent to us by Mrs. Jack Davis of Charlotte, North Carolina, for Apple Strudel. Austria, Hungary, Czechoslovakia, and Germany all lay claim to strudel, a delicate, fruit-filled pastry. Traditionally, the dough is stretched on a tabletop, and fists are clenched to avoid tearing it with fingernails. Instead of following this procedure, Mrs. Davis’ recipe uses phyllo pastry.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.