Apple Raisin Strudel Recipes

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SIMPLE CINNAMON RAISIN APPLE STRUDEL



Simple Cinnamon Raisin Apple Strudel image

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

1 lb jonagold gala pink lady or other baking apple, halved, cored, and cut crosswise into 1/8-inch slices
1/2 cup raisins
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
6 sheets phyllo dough
8 tablespoons unsalted butter, melted (1 stick)

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 RAISIN STRUDEL



Apple Raisin Strudel image

Time 55m

Yield 4 servings

Number Of Ingredients 10

3 large apples, cored and thinly sliced
1 Tbsp. freshly squeezed lemon juice
1/3 cup golden brown sugar, packed
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/2 cup raisins, plumped (see Note)
2 Tbsp. flour
5 sheets phyllo pastry (see Note)
1/3 cup melted butter
Icing sugar for dusting

Steps:

  • Place the oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Combine the first 7 ingredients in a bowl. Lightly brush one sheet of phyllo pastry with melted butter. Top with another sheet and brush it lightly with butter. Repeat these steps until all the phyllo is used. Place the layered phyllo on a large, parchment paper-lined baking sheet. Spoon on the apple mixture, shaping it into a long narrow rectangle along the bottom of the pastry. Fold over the sides of the pastry, about 2 inches on either side, and then carefully roll the filling into the pastry. Brush the top of the strudel with a little melted butter. Make small, diagonal cuts, about 2 inches apart, into the top of the pastry to make it easier to cut after baking. Bake for 25 to 30 minutes, or until puffed and golden. Allow it to rest for 15 minutes before slicing with a sharp, serrated knife. Dust portions with icing sugar and, if desired, serve with whipped cream. Note: To plump up the raisins before baking, soak them in 1 cup of hot water for 30 minutes. Drain well and they are ready to use. You'll find phyllo pastry in the freezer section. Thaw before using. Recipe Options: Instead of apples, use three ripe pears, halved lengthwise, cored and thinly sliced, Use dried cranberries rather than raisins. And for a sweet crust, sprinkle the top of the strudel with a little granulated sugar just before baking.

APPLE RAISIN STRUDELS



Apple Raisin Strudels image

Categories     Milk/Cream     Dessert     Bake     Sukkot     Raisin     Apple     Phyllo/Puff Pastry Dough     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 strudels

Number Of Ingredients 14

For the strudels
1/2 cup fine dry bread crumbs
7 1/2 tablespoons unsalted butter
1 1/2 pounds tart apples, such as Granny Smith, peeled, quartered, and sliced thin crosswise
1/3 cup granulated sugar
1/2 cup raisins
1/2 teaspoon cinnamon
twelve 17- by 12-inch sheets of phyllo, stacked between two sheets of wax paper and covered with a dampened kitchen towel
confectioners' sugar for dusting the strudels
For the whipped cream
1 cup well-chilled heavy cream
1/4 cup sour cream
1/4 cup confectioners' sugar
1 teaspoon vanilla

Steps:

  • Make the strudels:
  • In a small skillet cook the bread crumbs in 1 1/2 tablespoons of the butter over moderate heat, stirring, until they are golden and transfer them to a large bowl. To the bread crumbs add the apples, the granulated sugar, the raisins, and the cinnamon and toss the mixture well. On a work surface arrange an 18-inch-long-piece of wax paper with a long side facing you, cover it with 1 sheet of the phyllo, and brush the phyllo lightly with some of the remaining butter, melted. Layer 5 more sheets of the phyllo over the first sheet in the same manner, brushing each sheet lightly with some of the melted butter, and mound half the apple mixture evenly along the long side facing you, leaving a 2-inch border at each end. Using the wax paper as a guide and rolling away from you, roll up the strudel tightly and, with the seam side down, fold the ends under to enclose the filling. Transfer the strudel carefully to a lightly buttered jelly-roll pan and brush it with some of the remaining melted butter. Make another strudel with the remaining phyllo, melted butter, and apple filling in the same manner and transfer it to the jelly-roll pan. Bake the strudels in the middle of a preheated 375°F. oven for 35 to 45 minutes, or until they are golden, and let them cool to warm in the pan on the rack. The strudels may be made 1 day in advanced and kept covered loosely at room temperature. Reheat the strudels in a preheated 400°F. oven for 15 minutes. Transfer the strudels with slotted spatulas carefully to serving platters and dust them with the confectioners' sugar.
  • Make the whipped cream:
  • In a chilled bowl with an electric mixer beat the heavy cream with the sour cream, the confectioners' sugar, and the vanilla until the mixture holds soft peaks and transfer it to a serving bowl.
  • Serve the strudels warm, sliced diagonally, with the whipped cream.

APPLE STRUDEL



Apple Strudel image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 14

2 tablespoons dark rum
1/2 cup raisins
2 to 3 Granny Smith apples, peeled, cored, halved, and sliced 1/8-inch thick
1/2 lemon, juiced
1 teaspoon cinnamon
1/2 cup sugar, plus 1/4 cup, for sprinkling
5 sheets phyllo dough
2 egg whites
2 teaspoons extra-virgin olive oil
1/4 cup panko bread crumbs
1/4 cup chopped almonds
Cinnamon, for garnish
Powdered sugar, for garnish
Caramel sauce, for garnish (store-bought)

Steps:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Pour rum over raisins and microwave on high for 25 seconds to plump raisins (let sit 10 minutes).
  • In a large bowl, combine the apples, lemon juice, cinnamon, sugar, and plumped raisins.
  • In a medium bowl, whisk together the oil and egg whites, being sure to mix them well.
  • Place 1 sheet of phyllo on work surface and lightly brush with the oil-egg white mixture. Sprinkle 1 tablespoon each of sugar, panko, and almonds, then top with another layer of phyllo and repeat the process four times. Place the last sheet of phyllo on top of the sugar mixture and brush it with the with oil-egg white mixture, but do not top with more sugar, panko, and almonds.
  • Place the apple mixture on the lower 1/3 of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling, then fold the side edges over. Continue to roll the stack away from you, until the filling is completely sealed in and the seam is on the bottom.
  • Transfer to the lined baking sheet, brush the top with the oil-egg white mixture and sprinkle with 1 more tablespoon of sugar. Place in oven and bake for 30 minutes. Let cool before serving.

APPLE STRUDEL WITH RUM



Apple Strudel With Rum image

Clipped from an old issue of Gourmet, from their "You Asked for it" section. The recipe originated from a restaurant in Wyoming called The Aspens.

Provided by HeatherFeather

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup raisins
1 tablespoon dark rum
4 granny smith apples, peeled, cored, thinly sliced
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
1 teaspoon cinnamon
5 sheets phyllo dough (14-inch x18-inch size)
6 tablespoons unsalted butter, melted
1/2 cup fresh breadcrumb, finely ground
1 large egg
1 teaspoon water
1/2 cup sliced almonds
powdered sugar, for dusting, as garnish

Steps:

  • Soak raisins in rum in a small bowl for 30 minutes.
  • Preheat oven to 350F and lightly grease a large baking sheet with short sides (such as a jelly roll pan).
  • Have your phyllo laid out and covered with a slightly damp towel so it does not dry out.
  • Mix sliced apples, raisin mixture, lemon juice, sugar, cinnamon.
  • Clear a nice big flat work surface and line with a long sheet of waxed paper to work on (tape it to the counter) (work so the long sides are facing you).
  • Lay a sheet of phyllo onto the wax paper and brush with some of the melted butter.
  • Sprinkle about 2 tablespoons of the bread crumbs evenly over the butter.
  • Place another shet of phyllo on top and repeat 3 times, so that you have 1 more sheet of phyllo left.
  • Place the remaining phyllo on top,and this time take your apple mixture and place it in a mound on one of the longer sides of the dough, leaving a border along the edge.
  • Untape your wax paper and then use it to carefully roll up the other side of the dough over the filling, folding in the ends and carefully place onto the baking sheet, seams down (remove the wax paper once you have your strudel safely in position on your pan).
  • Combine egg and water and brush over the strudel, then sprinkle with nuts.
  • Bkae in the middle of the oven for about 30 minutes, or until golden.
  • Allow to cool slightly before serving, then dust to taste with powdered sugar.

Nutrition Facts : Calories 393.3, Fat 17.8, SaturatedFat 8.2, Cholesterol 61.5, Sodium 158, Carbohydrate 55.3, Fiber 5, Sugar 33.8, Protein 5.7

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