During Sukkot, it’s customary to eat stuffed foods. The reasons are vast: to celebrate the bounty of the harvest (Sukkot is, after all, one of Judaism’s harvest holidays), to hope our lives will be filled with blessings, and the act of inviting as many people as possible into the sukkah. Strudel, a stuffed pastry that’s rooted in many countries across Europe, is a natural treat to enjoy that embodies all of these ideas. Here are 11 versions to make for Sukkot!
Pick your favorite kind of apple, grab some dried fruit and get rolling. Plus there’s no added sugar in this recipe!
One of the best things about fall is pumpkin beer. Welcome the season with this festive, pumpkin-packed strudel.
A decadent treat—with hazelnuts! (Read the introduction to this one—it’s very informative about the history of strudel.)
With store-bought phyllo dough, this sweet-and-savory combo takes less than an hour to make.
This is basically a Jewish-holiday-appropriate cinnamon bun.
A Sukkot staple, plums are such a delicious treat. This plum strudel recipe also calls for cardamom and walnuts.
Cabbage is another Sukkot staple (really!), especially when it’s stuffed. Take the idea of a stuffed cabbage and turn it inside out!
Smitten Kitchen offers a different, potentially easier way to roll your strudel. Try your hand at this mushroom-and-cheese savory pastry to enjoy as your main course.
Wow! Talk about delightful. You can substitute strawberries for raspberries…but why not use both?
Dried apricots, orange juice, hazelnuts and graham cracker crumbs create a delicious bite.
This parve strudel from Paula Shoyer (aka “The Kosher Baker”) combines sweet Rosh Hashanah wishes with bountiful Sukkot blessings.