Best Apple Cinnamon Strudel Recipes
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.
APPLE-CINNAMON STRUDEL
Busy times call for easy desserts that have a sweet simplicity, like these flaky apple-cinnamon pastries. For our streamlined strudel, we folded convenient store-bought puff pastry around a four-ingredient filling of sauteed fruit.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 419 g, Fat 17 g, Fiber 6 g, Protein 4 g
SIMPLE CINNAMON RAISIN APPLE STRUDEL
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
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.
APPLE-CINNAMON STRUDEL
Steps:
- Preheat oven to 400. 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 T in a small bowl. To skillet, add apples 1/2 c sugar, and cinnamon. Increase heat to medium-high cook tossing occasionally until apples are tender and liquid has evaporated about 15 min. Spread filling on a 2nd rimmed baking sheet. Let cool. Mound filling horizontally in a strip accross the enter 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. Brunch pastry with reserved melted butter, sprinkle with remaining 2 T sugar. Cut steam vent in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 1- minutes before serving
CINNAMON-APPLE STRUDEL
They sold this strudel at a Jewish-Italian Deli that I worked at while going to college. When they closed in the mid 80's, I tried creating a similar version of this deli favorite.
Provided by linda hennessey
Categories Other Breakfast
Time 40m
Number Of Ingredients 15
Steps:
- 1. With pastry blender, cut margarine and flour. Add sour cream and egg yolk. Form soft dough. Divide into two balls. Cover and refrigerate several hours or overnight.
- 2. Take dough out of refrigerator. Let sit a little to soften. It will still be very stiff. Roll out each dough very thin and into oblong shape. (I roll out between floured wax paper). NOTE: This will be making TWO strudels.
- 3. Mix all of filling ingredients together. Spread filling on dough coming to about an inch from the edge of the dough. Carefully roll into a jelly roll. Repeat with second dough ball.
- 4. Place both jelly rolls on parchment lined cookie sheet. Cut slits in dough at 1" intervals. Brush tops with egg whites. Bake in 350 oven for 40 minutes.
- 5. Remove from oven. Cool on pan. Make a thin confectioners glaze and drizzle over strudel. Slice and serve.
APPLE CINNAMON STRUDEL
Steps:
- 1. 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. 2. 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. (The first time I did this it almost fried the apples - they were too done. The second time I didn't wait till the liquid was evaporated. I cooked the apples slowly on medium heat until they were soft, and then I took out the apples with a slotted spoon - & drank the delicious leftover juice.) Spread filling on a second rimmed baking sheet; let cool completely. 3. 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. 4. 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 (30 is good in my oven. Watch it doesn't get too dark). Let rest 10 minutes before serving.
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The History of Apple Cinnamon Strudel Recipe
The story of Apple cinnamon strudel recipe dates back to the Austro-Hungarian Empire, where it was a favorite dessert among the nobles. The word strudel means "whirlpool" in German, and it refers to the classic swirling and rolling technique used to stretch the dough out very thin. Farmers' wives in rural areas of Austria traditionally made strudels for their families and during harvest time, they would bring them along as a treat for the field hands. Apple cinnamon strudel has been a popular European recipe for centuries, thanks to its simplicity, elegance, and versatility. With time, the recipe has spread across the globe and has become a staple dessert in many households.Ingredients for making Apple Cinnamon Strudel Recipe
To make apple cinnamon strudel recipe, the following ingredients are needed:- Phyllo dough sheets
- Apples
- Butter
- Cinnamon
- Brown sugar
- Flour
- Salt
- Lemon juice
- Ground nutmeg
- Icing sugar
Steps to Follow in Making Apple Cinnamon Strudel Recipe
- Step 1: Prepare the Phyllo Dough Sheets
- Step 2: Make the Apple Filling
- Step 3: Assemble the Strudel
- Step 4: Serve and Enjoy
Begin by thawing your phyllo dough sheets in the refrigerator overnight or for at least 4 hours to prevent them from cracking. Keep them covered with a damp towel as you work so that they don't dry out.
Peel and slice enough apples to make about 5 cups while removing the cores. You can use sweet apples like Fuji or Honeycrisp. Melt 1 tablespoon of butter in a large pan over medium heat. Add the sliced apples and cook for about 5 minutes or until they are softened. Mix 1 tablespoon of flour, ½ tablespoon of cinnamon, a pinch of salt, ¼ teaspoon of nutmeg, and ¼ cup of brown sugar together in a small bowl. Pour the mixture over the apples, and stir to combine. Add 1 tablespoon of lemon juice to the pan and cook for another 3 - 4 minutes, stirring occasionally. Remove from the heat and let it cool completely.
Preheat your oven to 375°F. Melt 1 stick of unsalted butter and set aside. Lay a sheet of phyllo dough on a clean and dry surface, and brush it with melted butter. Repeat the process to layer 6 sheets of phyllo dough. Spread the apple filling on top of the phyllo dough, leaving an inch border around the edges. Fold the shorter edges over the filling, and use the towel to lift and roll the longer edges until you have a neat roll. Brush the exterior with the remaining melted butter and sprinkle it with cinnamon sugar. Slide the rolled strudel onto a baking sheet lined with parchment paper and bake in the preheated oven for about 35 - 40 minutes or until it's golden brown.
Remove from the oven and let it cool down for about 10 minutes before slicing. Dust with powdered sugar and serve with a scoop of vanilla ice cream or whipped cream if desired.