Best 2 Apple Raisin Strudel Recipes

Apple raisin strudel is a delectable pastry that combines the flavors of sweet apples, plump raisins, and a flaky crust. Originating from Austria, this classic dessert has become a beloved treat around the world. With its golden-brown, crispy exterior and a tender, flavorful filling, it's a perfect indulgence for any occasion. Whether you're a seasoned baker or a beginner looking for a new baking challenge, this article will guide you through the steps to create the perfect apple raisin strudel, ensuring that every bite is a burst of sweet, tangy, and aromatic goodness.

Let's cook with our recipes!

PUFF PASTRY APPLE AND RAISIN STRUDEL

Puff Pastry Apple and Raisin Strudel image

Provided by Dave Lieberman

Categories dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 teaspoon ground cinnamon
2 large Golden Delicious apples, peeled, cored and sliced 1/8 to 1/4-inch thick
1 lemon, juiced
1 cup raisins
1/4 cup sugar, plus 3 tablespoons
2 tablespoons cold butter, cut into small pieces, plus 2 tablespoons butter, melted
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed

Steps:

Position an oven rack in the center of the oven and preheat to 375 degrees F.
In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Add the raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well. Set aside.
Lightly dust the counter or work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness.
Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges. Fold the top half of the puff pastry over and pinch to seal the edges together.
Brush the entire strudel with the melted butter and then sprinkle with cinnamon and remaining sugar. Using a serrated knife, make 3 diagonal slits across the top of the strudel.
Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.

SIMPLE CINNAMON RAISIN APPLE STRUDEL

Simple Cinnamon Raisin Apple Strudel image

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. from Chow.com, haven't had a chance to try this yet so I'm saving it here!

Provided by endeavour

Categories Dessert

Time 1h25m

Yield 1 strudel, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb jonagold gala pink lady or other baking apple, 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 sheets phyllo dough
8 tablespoons unsalted butter, melted (1 stick)

Steps:

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.

Tips:

For a flaky crust, use cold butter and work it into the flour quickly until it resembles coarse crumbs.
Chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from shrinking in the oven.
Roll the dough out thinly, about 1/8-inch thick. This will help ensure that the strudel is cooked evenly.
When spreading the filling onto the dough, leave a 1-inch border around the edges. This will help prevent the filling from spilling out during baking.
Brush the strudel with melted butter before baking. This will help give it a golden brown crust.
Bake the strudel until the crust is golden brown and the filling is bubbling, about 30-35 minutes.
Allow the strudel to cool slightly before slicing and serving. This will help prevent the filling from running out.

Conclusion:

Apple raisin strudel is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. With a little practice, you'll be able to make this classic dessert like a pro!