Best 5 Puff Pastry Apple And Raisin Strudel Recipes

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Introducing a delightful journey into the realm of pastry perfection, we bring you the ultimate guide to crafting an exquisite puff pastry apple and raisin strudel. This classic dessert, originating from the heart of European cuisine, combines a delicate and flaky crust with a sweet and tangy filling, making it a true masterpiece. Whether you're a seasoned baker or just starting your culinary adventure, this article will provide you with everything you need to know to create the perfect puff pastry apple and raisin strudel, sure to impress family and friends alike.

Let's cook with our recipes!

QUICK PUFF PASTRY APPLE STRUDEL



Quick Puff Pastry Apple Strudel image

This is an easy apple strudel version with puff pastry that is ready in less than an hour. It tastes especially delicious fresh out of the oven with some vanilla ice cream.

Provided by Natalie Titanov

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 40m

Yield 8

Number Of Ingredients 9

4 apples - peeled, cored, and chopped
½ cup raisins
¾ cup white sugar
½ cup chopped walnuts
2 teaspoons ground cinnamon
½ (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon all-purpose flour
1 egg, lightly beaten
1 tablespoon white sugar, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling.
  • Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar.
  • Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 54.1 g, Cholesterol 23.3 mg, Fat 17.2 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 3.6 g, Sodium 87.1 mg, Sugar 34 g

SUPER EASY PUFF PASTRY APPLE STRUDEL



Super Easy Puff Pastry Apple Strudel image

Make ceratin to use a good quality apple pie filling, I use E.D.Smith brand for this, it really makes a difference in the taste. This makes two strudels, you can cut the recipe in half and use just one puff pastry sheet and one can pie filling. This takes much less time to make than your traditional strudel version, but I think it is just as good! Prep time includes 40 minutes pastry thawing time.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h45m

Yield 2 strudels

Number Of Ingredients 6

2 sheets frozen puff pastry (use the 2 sheets from a 17.3-ounce box)
1 egg, slightly beaten
1 tablespoon water
2 (21 ounce) cans apple pie filling
1/4 cup raisins (optional)
confectioners' sugar

Steps:

  • Set oven to 375 degrees.
  • Lightly grease a large baking sheet, or line with parchment paper.
  • Thaw the puff pastry sheet for 40 minutes at room temperature.
  • In a small bowl, mix the egg and water.
  • After 40 minutes, unfold the pastry sheet onto a lightly floured surface, with the short side facing you.
  • Spoon the apple mixture on the bottom half of the pastry to within 1-inch of the edges, then sprinkle with raisins (if using).
  • Starting at the short side, roll up like a jelly roll.
  • Place seam-side down on the baking sheet, then tuck ends under to seal.
  • Brush with the egg mixture.
  • Cut several 2-inch slits (2-inches apart) on top.
  • Repeat with the next puff pastry (if you are making two strudels).
  • Bake about 35 minutes or until golden brown.
  • Cool on baking sheet on a wire rack for about 30 minutes.
  • Slice and serve warm.
  • Sprinkle with confectioners sugar if desired.

Nutrition Facts : Calories 1989.3, Fat 96.6, SaturatedFat 24.5, Cholesterol 93, Sodium 929.4, Carbohydrate 267.6, Fiber 9.7, Sugar 84.7, Protein 21.7

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

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.

PUFF PASTRY APPLE STRUDEL



Puff Pastry Apple Strudel image

This puff pastry apple strudel is such a fun recipe. It can be served alone or with a side salad. Different types of cheese, like goat, feta or jack, can be used in this dish. -Donna-Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 10 servings.

Number Of Ingredients 13

2 tablespoons butter
2 large sweet onions, halved and sliced
2 medium Granny Smith apples, peeled and thinly sliced
1/2 cup chopped walnuts, toasted
2 tablespoons honey Dijon mustard
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
2 cups shredded sharp cheddar cheese
4 bacon strips, cooked and crumbled
1 large egg
1 tablespoon water

Steps:

  • Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add onions and apples; cook and stir until tender, 12-15 minutes. Stir in walnuts, mustard, honey, salt and pepper. Remove from heat; cool slightly., On 2 parchment-lined baking sheets, roll out each pastry into a 14x12-in. rectangle. Place half the onion mixture down the center of each rectangle; top with cheese and bacon., On each long side, cut eight 1-3/4-in.-wide strips. Starting at 1 end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk egg with water; brush over braids. Bake until golden brown, 25-28 minutes. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 463 calories, Fat 29g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 656mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 5g fiber), Protein 12g protein.

APPLE RAISIN STRUDELS



Apple Raisin Strudels image

Categories     Milk/Cream     Dessert     Bake     Sukkot     Raisin     Apple     Phyllo/Puff Pastry Dough     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 strudels

Number Of Ingredients 14

For the strudels
1/2 cup fine dry bread crumbs
7 1/2 tablespoons unsalted butter
1 1/2 pounds tart apples, such as Granny Smith, peeled, quartered, and sliced thin crosswise
1/3 cup granulated sugar
1/2 cup raisins
1/2 teaspoon cinnamon
twelve 17- by 12-inch sheets of phyllo, stacked between two sheets of wax paper and covered with a dampened kitchen towel
confectioners' sugar for dusting the strudels
For the whipped cream
1 cup well-chilled heavy cream
1/4 cup sour cream
1/4 cup confectioners' sugar
1 teaspoon vanilla

Steps:

  • Make the strudels:
  • In a small skillet cook the bread crumbs in 1 1/2 tablespoons of the butter over moderate heat, stirring, until they are golden and transfer them to a large bowl. To the bread crumbs add the apples, the granulated sugar, the raisins, and the cinnamon and toss the mixture well. On a work surface arrange an 18-inch-long-piece of wax paper with a long side facing you, cover it with 1 sheet of the phyllo, and brush the phyllo lightly with some of the remaining butter, melted. Layer 5 more sheets of the phyllo over the first sheet in the same manner, brushing each sheet lightly with some of the melted butter, and mound half the apple mixture evenly along the long side facing you, leaving a 2-inch border at each end. Using the wax paper as a guide and rolling away from you, roll up the strudel tightly and, with the seam side down, fold the ends under to enclose the filling. Transfer the strudel carefully to a lightly buttered jelly-roll pan and brush it with some of the remaining melted butter. Make another strudel with the remaining phyllo, melted butter, and apple filling in the same manner and transfer it to the jelly-roll pan. Bake the strudels in the middle of a preheated 375°F. oven for 35 to 45 minutes, or until they are golden, and let them cool to warm in the pan on the rack. The strudels may be made 1 day in advanced and kept covered loosely at room temperature. Reheat the strudels in a preheated 400°F. oven for 15 minutes. Transfer the strudels with slotted spatulas carefully to serving platters and dust them with the confectioners' sugar.
  • Make the whipped cream:
  • In a chilled bowl with an electric mixer beat the heavy cream with the sour cream, the confectioners' sugar, and the vanilla until the mixture holds soft peaks and transfer it to a serving bowl.
  • Serve the strudels warm, sliced diagonally, with the whipped cream.

Tips:

  • Use a sharp knife to cut the apples into thin slices. This will help them cook evenly.
  • Be sure to remove the core and seeds from the apples before slicing them.
  • If you don't have any raisins, you can substitute currants or dried cranberries.
  • You can add a teaspoon of ground cinnamon or nutmeg to the apple mixture for extra flavor.
  • If you want a sweeter strudel, you can brush the puff pastry with melted butter and sprinkle it with sugar before baking.
  • Serve the strudel warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Apple strudel is a classic dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its flaky pastry, sweet apple filling, and warm spices, apple strudel is sure to be a hit with everyone who tries it.

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