Best Cinnamon Apple 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

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.

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

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.