Best Apple Raisin Strudel Recipes
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.
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.
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.
APPLE RAISIN STRUDEL
Steps:
- To make the strudel dough: Place all dough ingredients in bowl of an electric mixer with paddle. Mix 2 minutes on low and then increase speed to medium. Knead dough for 10 minutes, pulling dough off paddle once or twice, until dough takes on a stringy appearance. Wrap and let rest at room temperature for at least 1 hour before using. To make filling: Toss apples and raisins with 2/3 c sugar, flour, spices and orange juice with zest. To assemble: Preheat oven to 375F. Place an old tablecloth on a work surface, 3' x 3'. Dust cloth lightly with flour and place dough in middle. With flour-dusted hands, gently start pulling the dough, working from the center, and stretch it to a square the size of the work surface. It's easiest to stretch dough from its underside, gently pulling outward using the tops of your hands. Allow edges to drape over the surface if needed, as this will help to anchor the dough. Don't worry if it gets a whole, it will be covered once strudel is rolled. Once the dough is thin enough that you could read a newspaper through it, brush entire surface with melted butter and sprinkle evenly with bread crumbs. At one end, spoon apple filling in a line along the length of the dough. Trim off the thick end pieces of the dough along the sides parallel to the filling. Using the cloth, lift the end of the strudel with the filling and let the strudel roll itself up into a log. Pinch together ends and trim excess dough. Use the cloth to gently lift it to a parchment-lined baking sheet. If it is longer than the sheet, bend it to fit the pan. Brush generously with egg wash and sprinkle with Turbinado sugar. Bake for 30 minutes, until deep golden brown. Serve warm. You can also reheat it in the oven.
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Apple raisin strudel recipe is a popular pastry dish made with layers of paper-thin phyllo dough, filled with a sweet mixture of apples, raisins, and cinnamon, and baked to a golden brown. This dessert has been enjoyed in various cultures across the world and is often served as a special treat during holidays and celebrations.
Ingredients
The key ingredients used in apple raisin strudel recipe include:- Phyllo dough
- Apples
- Raisins
- Sugar
- Cinnamon
- Butter
- Vanilla extract
- Breadcrumbs
- Egg yolk
Phyllo Dough
The foundation for the apple raisin strudel recipe is the phyllo dough, which is a thin, flaky pastry dough that originates from Greece. Phyllo dough is typically sold frozen, and it is essential to allow it to thaw completely before using in this recipe.Apples
The main ingredient in the apple raisin strudel recipe is the apples. It is recommended that you use a variety of apples to create a well-rounded flavor profile. Some of the best apples to use in this recipe are Granny Smith apples, Honeycrisp apples, and Braeburn apples.Raisins
Raisins are an additional sweet ingredient that contributes to the overall flavor of the apple raisin strudel recipe. They add a chewy texture and additional sweetness to the filling.Sugar
Sugar is used to sweeten the filling of the strudel. It is recommended to use granulated white sugar, but if you prefer a deeper flavor, you can also use brown sugar.Cinnamon
Cinnamon is used to enhance the flavor of the apples and add some warmth and depth to the filling of the strudel.Butter
Butter is used to make the phyllo dough crispy and flaky. It also contributes to the overall flavor of the strudel.Vanilla Extract
Vanilla extract is an optional ingredient that can be used to enhance the flavor of the filling.Breadcrumbs
Breadcrumbs are used to soak up any excess moisture in the filling and to give the strudel a nice texture.Egg Yolk
Egg yolk is used as an egg wash on the outside of the strudel to help it brown and achieve a crispy crust.Preparation
Filling Preparation
To make a delicious apple raisin strudel, you will need to prepare the filling first. Begin by peeling, coring, and finely slicing the apples. Mix the sliced apples with sugar, cinnamon, and raisins in a large mixing bowl. Stir until the apples are well coated with the sugar and cinnamon mixture.Dough Preparation
Next, preheat your oven to 375 degrees Fahrenheit. Remove the phyllo dough from the freezer and allow it to thaw according to the package instructions. Melt the butter and set it aside. Sprinkle breadcrumbs on a clean work surface, and lay out one sheet of phyllo dough on top of the breadcrumbs. Brush the sheet of phyllo dough with melted butter.Layering the Dough
Place another sheet of phyllo dough on top of the first and brush it with melted butter as well. Continue this process with at least 5-6 sheets of phyllo dough.Adding the Filling
Once you have layered the phyllo dough, spread the apple and raisin filling onto one end of the dough, leaving a small border around the edges. Roll the dough over the filling, tucking and pressing the edges together as you go, forming a long tube.Baking
Transfer the strudel to a baking sheet lined with parchment paper or a silicone baking mat. Brush the top with egg yolk and bake for 30-35 minutes, or until the strudel is golden brown and crispy.Serving and Storage
After baking, allow the apple raisin strudel to cool for a few minutes before slicing and serving. This dessert can be served warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350 degrees Fahrenheit for 10-15 minutes to enjoy the crispy texture again.Conclusion
If you are looking for a flavorful and delicious pastry dish, apple raisin strudel is an excellent choice. By using quality ingredients and following the steps outlined in this recipe, you can make a crispy, flaky, and sweet dessert that everyone will love. So, give it a try and experience the delightful flavor of apple raisin strudel recipe!
Apple raisin strudel is a classic dessert that is enjoyed all around the world. It is a perfect combination of sweet and tart flavors, with a flaky pastry crust and a delicious filling of juicy apples and plump raisins. Making apple raisin strudel is not just about following the recipe, but also the techniques used to make the perfect pastry dough and the right proportion of filling ingredients. In this article, we’ll share some valuable tips to help you create the perfect apple raisin strudel.
Tips for Making the Perfect Pastry Dough
Use the Right Flour:
The key to making a flaky strudel pastry is using the right type of flour. You should use a high-protein flour like bread flour, which has more gluten than all-purpose flour. This will make the dough elastic and easy to roll out.Handle the Dough Gently:
When making the dough, it’s important to handle it gently to avoid overworking it. Overworking the dough can lead to toughness and will prevent the pastry from rising. Knead the dough just enough to bring it together, and don't overdo it.Use a Thin Pastry:
Apple raisin strudel pastry should be thin and almost transparent once it’s rolled out. The thinner the pastry, the better it will be once it's baked. Roll the dough out as thinly as possible without tearing it.Stretch the Dough:
To make the pastry even thinner, it's important to stretch it out by hand. This is a traditional method that involves gently pulling and stretching the dough with your hands until it's as thin as possible. This will help to create the characteristic flakiness in the strudel pastry.Use Melted Butter:
Brush the pastry dough with melted butter before folding and rolling it around the filling. This will help to create layers and add flavor to the pastry.
Tips for Making the Perfect Filling
Use the Right Apples:
Choose firm, tart apples like Granny Smith for the filling. These apples hold their shape well and won't become mushy when baked.Prevent Soggy Filling:
To prevent the filling from becoming too soggy, sprinkle the apples with a little bit of flour or cornstarch before adding them to the pastry. This will help absorb any excess liquid.Flavor with Spices:
Cinnamon is a classic spice to use in apple raisin strudel. Nutmeg, cloves, and allspice are also good choices. Add these spices to the apples along with sugar and lemon juice.Use Plump Raisins:
When adding raisins to the filling, use plump raisins that have been soaked in water or apple juice. This will help to prevent them from drying out and becoming hard during baking.Add Nuts:
Adding chopped nuts like walnuts, almonds, or pecans to the filling will add texture and flavor to the strudel. Toast the nuts before adding them to the filling to enhance their flavor.
Tips for Assembling the Strudel
Use a Cloth:
When rolling out the pastry, place it on a clean, smooth tablecloth or cloth that has been dusted with flour. This will make it easier to stretch and roll the dough without it sticking or tearing.Prevent Tearing:
To prevent the pastry from tearing, use a gentle touch when stretching and rolling it out. Don't worry if it tears a little bit, as you can patch up any holes with the excess dough.Roll Tightly:
When rolling the strudel, make sure to roll it tightly to keep the filling inside. Use the tablecloth or cloth to help you roll it tightly without tearing the pastry.Brush with Egg Wash:
Before baking, brush the strudel with an egg wash. This will give the pastry a shiny, golden brown crust and help to seal any small holes or tears.Rest Before Baking:
Let the strudel rest for at least 10 minutes before baking to allow the pastry to relax and set. This will help to prevent it from shrinking or cracking during baking.
Tips for Baking the Strudel
Bake at a High Temperature:
Apple raisin strudel should be baked at a high temperature of around 375°F to 400°F. This will help to create a crispy crust and bake the filling evenly without burning.Place on a Parchment-Lined Baking Sheet:
To prevent the strudel from sticking to the baking sheet, line it with parchment paper. This will make it easier to remove the strudel once it's baked without tearing it.Bake Until Golden Brown:
The strudel should be baked until it's a deep golden brown color. This will take around 25 to 35 minutes, depending on the oven and the size of the strudel. Keep an eye on it during baking and rotate the baking sheet if one side is browning too quickly.Cool Completely Before Cutting:
Once the strudel is baked, let it cool completely before cutting it into slices. This will help to set the filling and prevent it from oozing out when sliced. Serve the strudel warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.Store Properly:
To store the leftover strudel, wrap it tightly in plastic wrap and store it in the refrigerator for up to three days. Reheat it in the oven at 350°F for 10 to 15 minutes before serving.