Best 6 Simple Cinnamon Raisin Apple Strudel Recipes

APPLE CINNAMON RAISIN STRUDEL RECIPE

Steps:

• Preheat oven to 350 degrees.
• Line cookie sheet with parchment paper; set aside.
• In a small bowl combine 2 tablespoons and 1/2 teaspoon cinnamon; set aside for topping.
• Stack layers of dough brushing each layer with butter before topping with next layer.
• Brush top layer with butter.
• Combine apples, raisins, brown sugar and 1 teaspoon cinnamon in a mixing bowl.
• Spoon filling down the left longside of phyllo rectangle.
• Fold top edge down and bottom edge up by about 2 inches to cover filling.
• Roll dough up along long side to enclose filling.
• Brush log with butter and sprinkle with cinnamon sugar mixture.
• Place log on prepared cookie sheet.
• Bake for 30 minutes or until golden and puffed.
• Serve warm with vanilla bean ice cream.
• Enjoy your Apple Cinnamon Raisin Strudel Recipe!

PUFF PASTRY APPLE AND RAISIN STRUDEL

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.

EASY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
• Bake in preheated oven for 35 to 40 minutes, or until golden brown.

APPLE-CINNAMON STRUDEL

Steps:

• Preheat oven to 400 degrees; line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry; roll out to a 12-by-14-inch rectangle. Place on sheet; refrigerate.
• In a large skillet, melt butter over medium; reserve 1 tablespoon in a small bowl. To skillet, add apples, 1/2 cup sugar, and cinnamon. Increase heat to medium-high; cook, tossing occasionally, until apples are tender and liquid has evaporated, about 15 minutes. Spread filling on a second rimmed baking sheet; let cool completely.
• With one short side of dough facing you, mound filling horizontally in a strip across the center, leaving a 1-inch border on both long sides. Fold top part, then bottom part of dough over filling. Turn pastry over, seam side down.
• Brush pastry with reserved melted butter; sprinkle with remaining 2 tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.

SIMPLE CINNAMON RAISIN APPLE STRUDEL

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.

CINNAMON APPLE STRUDEL

Steps:

• Preheat oven to 350 degrees. Stack layers of dough brushing each layer with butter before topping with next layer. Brush top layer with butter. In a bowl combine apples, raisins, sugar and cinnamon. Spoon filling down the left longside of phyllo rectangle. Fold top edge down and bottom edge up by about 2 inches to cover filling. Roll dough up along long side to enclose filling. Brush log with butter and sprinkle with cinnamon sugar mixture. Bake for 30 minutes or until golden and puffed.