Simple Cinnamon-Raisin-Apple Strudel Recipe
Email
Strudel—German for "whirlpool"—is known for its flaky layers of pastry folded around sweet apples. It is also known for being a difficult dessert to pull off. Here’s an easy version in which sheets of phyllo are wrapped around a not-too-sweet apple and raisin filling.
This recipe was featured as part of our Fall Ingredients photo gallery.
INGREDIENTS
- 1 pound Jonagold, Gala, Pink Lady, or other baking apples, halved, cored, and cut crosswise into 1/8-inch slices
- 1/2 cup raisins
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 6 (13-by-17-inch) phyllo sheets
- 8 tablespoons unsalted butter (1 stick), melted
INSTRUCTIONS
- Heat the oven to 450°F and arrange a rack in the middle. Line a baking sheet with parchment paper.
- Place apples in a large bowl with raisins. Whisk together sugar, cornstarch, cinnamon, and salt in a small bowl until combined. Sprinkle over apples and raisins and toss to evenly coat.
- Arrange a sheet of phyllo on a large, flat surface with the shorter side toward you. Brush with melted butter and arrange another sheet on top. Repeat, alternating butter and phyllo, until there are 6 layers, then brush the top layer with butter.
- Evenly arrange apple-raisin mixture on phyllo, leaving a 1-1/2-inch border at the top and sides. Begin to roll the phyllo away from you, folding in the sides as you roll. When you’ve rolled up the entire pastry, brush any exposed phyllo with butter.
- Place the strudel seam side down on the prepared baking sheet, brush again with butter (you may have a little left over), and cut 4 (1-inch) diagonal slits into the top just through the phyllo. Bake until golden brown, about 10 minutes.
- Reduce the heat to 350°F and bake until the apples are knife tender and the juices are bubbling, about 30 to 40 minutes more. Let cool at least 10 minutes before slicing.
I tried this today. It turned out wonderful. Just the traditional German taste I was looking for.
A couple things though: 8 tbsp butter was way more than needed. I had lots of leftover. I also soaked the raisins in brandy overnight before making the recipe and included the both raisins and the liquid in the mixture. Delicious!
they make pump butter sprays, with no preservatives . Try Trader Joes.
Spray butter? MMM. Anti-foaming agents, emulsifiers and preservatives, oh my.
I'd like to know how it turns out with the Stevia! Thanks.
Can't wait to try this..looks delicious and your recipe is so easy to follow. Thanks.
This looks great, although As a health and fitness expert and healthy gourmet cook, I'm going to try this with Stevia and butter spray and see how it comes out! Thanks for the recipe...