Bramley’s or Granny Smiths ?

[midlifeattheoasis]

For an apple strudel? Which apples do you use?

I can’t remember which recipe I used a few years ago and the recipes I’ve been looking at use either bramleys or smiths

Which ones do you get best results with?

I don't make strudel much but i often make crumble or pies and I use a mixture of different apples.

I've never made strudel, but I think it wouldn't make much difference. Bramleys tend to break down into a fluffy pulp, ideal for crumbles, eating apples are better if you want the apple to remain as distinct pieces for a "tarte aux pommes".

I guess for a strudel you'd want smaller the diced apples to stay together, then kind of surrounded by an apple pulp??

I'd use a variety of apples in this case

Both

Thank you, I was considering this, so will do just this.