I freeze mine. They go straight from freezer to the oven; I just have to bake 10-15 minutes longer.
I grate apples on cheese grater and squeeze some juice out and use ground walnuts and not breadcrumbs to adsorb extra moister.
Hi ELCookie, over on the recipe author's blog (http://www.lilvienna.com/original-viennese-apple-strudel/) someone asked about freezing the completed, but unbaked strudel, and this is her response:
"Honestly, I’ve never tried it, but I would guess no, it doesn’t work. I imagine that the apples will soak the dough. What you could do to keep all the work to a minimum on Christmas day is to make the dough ahead. It will keep well in the fridge for 2 or 3 days. Or what should also work is freezing the strudel when it is baked. But I’ve never tried that either – should work though ;-)
Hope this helps. Have fun baking!"
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I grate apples on cheese grater and squeeze some juice out and use ground walnuts and not breadcrumbs to adsorb extra moister.
"Honestly, I’ve never tried it, but I would guess no, it doesn’t work. I imagine that the apples will soak the dough. What you could do to keep all the work to a minimum on Christmas day is to make the dough ahead. It will keep well in the fridge for 2 or 3 days. Or what should also work is freezing the strudel when it is baked. But I’ve never tried that either – should work though ;-)
Hope this helps. Have fun baking!"