Decadent Cinnamon Raisin Apple Strudel
This Decadent Cinnamon Raisin Apple Strudel is an easy yet impressive dessert that combines the traditional flair of German pastry with a delightful filling of sweet, tender apples and plump raisins. Wrapped in delicate, flaky phyllo dough, each bite offers a satisfying crunch followed by a warm, flavorful surprise, making it perfect for gatherings or a special family treat. This simplified recipe caters to bakers of all skill levels, providing a delightful way to enjoy a classic favorite without the stress—and it’s sure to become a beloved staple in your dessert repertoire.
N/A
Servings
155
Calories
8
Ingredients
Ingredients
Jonagold, Gala, Pink Lady, or other baking apple
1 lb (halved, cored, and cut crosswise into 1/8-inch slices)
Raisins
1/2 cup (none)
Granulated sugar
3 tablespoons (none)
Cornstarch
1 tablespoon (none)
Ground cinnamon
1 teaspoon (none)
Kosher salt
3/4 teaspoon (none)
Phyllo dough
6 sheets (none)
Unsalted butter
8 tablespoons (melted (1 stick))
Instructions
1
Preheat your oven to 450°F (230°C) and arrange the oven rack in the middle. Line a baking sheet with parchment paper.
2
In a large mixing bowl, combine the sliced apples and raisins. In a separate small bowl, whisk together the granulated sugar, cornstarch, ground cinnamon, and kosher salt until thoroughly mixed. Sprinkle this mixture evenly over the apples and raisins, and gently toss to coat the fruit evenly.
3
On a clean, flat surface, lay out the first sheet of phyllo dough horizontally, with the shorter side facing you. Using a pastry brush, generously brush the phyllo with melted butter. Place another sheet of phyllo on top and repeat this process, alternating butter and phyllo, until you have a stack of 6 sheets. Finish by brushing the top layer with more melted butter.
4
Spread the apple-raisin mixture evenly along the center of the phyllo, making sure to leave a 1.5-inch border on the top and sides. Begin rolling the phyllo away from you, gently folding in the sides as you go to enclose the filling. Once fully rolled, brush any exposed phyllo dough with melted butter to ensure it crisps beautifully.
5
Place the strudel seam-side down onto the prepared baking sheet. Add an extra layer of melted butter on top, using the remaining butter, if necessary. Carefully cut 4 diagonal slits through the top of the phyllo, each about 1 inch long. This will allow steam to escape during baking.
6
Bake in the preheated oven for approximately 10 minutes or until golden brown. Then, reduce the heat to 350°F (175°C) and continue to bake for an additional 30 to 40 minutes, or until the apples are fork-tender and the juices are bubbling around the edges.
7
Once done, remove the strudel from the oven and allow it to cool for at least 10 minutes before slicing. Serve warm, and enjoy this comforting dessert!
Nutrition Information
9g
Fat
17g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Cinnamon Raisin Apple Strudel?
It is a simplified German-inspired dessert featuring a filling of sweet apples and raisins wrapped in flaky, buttery phyllo dough.
Which apple varieties are best for this strudel recipe?
Jonagold, Gala, and Pink Lady are recommended, though other firm baking apples can also be used.
How many sheets of phyllo dough are required?
The recipe calls for a stack of 6 sheets of phyllo dough.
What is the initial preheating temperature for the oven?
The oven should be preheated to 450°F (230°C) with the rack in the middle position.
How should the apples be prepared before mixing?
The apples should be halved, cored, and cut crosswise into thin 1/8-inch slices.
What ingredients are used to season the apple filling?
The filling is seasoned with granulated sugar, cornstarch, ground cinnamon, and kosher salt.
How do you prevent the strudel filling from being too watery?
One tablespoon of cornstarch is added to the fruit mixture to help thicken the juices as they bake.
How should the phyllo dough sheets be layered?
Lay the first sheet horizontally, brush with melted butter, and repeat until all 6 sheets are stacked.
Where should the apple-raisin mixture be placed on the dough?
Spread the mixture evenly along the center of the phyllo stack.
What size border should be left when spreading the filling?
A 1.5-inch border should be left on the top and sides to allow for proper folding and sealing.
How should the strudel be placed on the baking sheet?
The strudel should be placed seam-side down onto a baking sheet lined with parchment paper.
Why are slits cut into the top of the dough?
Four diagonal slits are cut into the phyllo to allow steam to escape during the baking process.
How long does the strudel bake at the initial high temperature?
It bakes at 450°F for approximately 10 minutes until it begins to turn golden brown.
What is the second baking temperature?
After the initial 10 minutes, the oven temperature is reduced to 350°F (175°C).
How long does the strudel bake at 350°F?
It continues to bake for an additional 30 to 40 minutes at the lower temperature.
How do you determine if the strudel is fully cooked?
The strudel is done when the pastry is golden brown, the apples are fork-tender, and juices are bubbling at the edges.
How long should the strudel cool before it is sliced?
It should cool for at least 10 minutes to allow the filling to set slightly before serving.
What is the calorie count for a serving of this strudel?
One serving of the strudel contains approximately 155 calories.
How much fat is in one serving?
Each serving contains about 9 grams of fat.
What is the carbohydrate content per serving?
There are 17 grams of carbohydrates in a single serving.
How much protein is provided in a serving?
This dessert provides approximately 1 gram of protein per serving.
How much butter is needed for this recipe?
The recipe requires 8 tablespoons (1 stick) of unsalted butter, melted.
What quantity of raisins is included in the filling?
The recipe uses 1/2 cup of raisins.
How much cinnamon is used?
One teaspoon of ground cinnamon is used to flavor the apple and raisin mixture.
What is the total number of ingredients required?
There are 8 main ingredients used in this strudel recipe.
How much sugar is added to the fruit?
Three tablespoons of granulated sugar are mixed with the apples and raisins.
Should the butter be salted or unsalted?
The recipe specifically calls for unsalted butter.
How much salt is added to the filling?
The recipe includes 3/4 teaspoon of kosher salt.
What kind of surface is best for assembling the strudel?
A clean, flat surface is necessary for laying out and rolling the delicate phyllo sheets.
Is this recipe suitable for beginner bakers?
Yes, it is described as an easy and simplified recipe designed to cater to bakers of all skill levels.