Simple Cinnamon-Raisin-Apple Strudel

Name: Simple Cinnamon-Raisin-Apple Strudel
Yield: 6 to 8 servings
Ingredients: 1 pound Jonagold, Gala, Pink Lady, or other baking Apple:apples, halved, cored, and cut crosswise into 1/8-inch slices; 1/2 cup raisins; 3 tablespoons Sugar:granulated sugar; 1 tablespoon cornstarch; 1 teaspoon Cinnamon and cassia:ground cinnamon; 3/4 teaspoon Salt:kosher salt; 6 (13-by-17-inch) phyllo sheets; 8 tablespoons unsalted butter (1 stick), melted

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6 to 8 servings Easy

(6) Total: 1 hr 5 mins Active: 25 mins

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Ingredients (8)

1 pound Jonagold, Gala, Pink Lady, or other baking apples, 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 (13-by-17-inch) phyllo sheets
8 tablespoons unsalted butter (1 stick), melted

Nutritional Information

Calories299
Fat16.69g
Saturated fat10.03g
Trans fat0.62g
Carbs37.9g
Fiber2.86g
Sugar21.35g
Protein2.1g
Cholesterol40.71mg
Sodium310.92mg
Nutritional Analysis per serving (6 servings) Powered by

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.

This recipe was featured as part of our Fall Ingredients photo gallery.

See more classic fall comfort dishes such as our apple crisp.

by Amy Wisniewski

Instructions

1Heat the oven to 450°F and arrange a rack in the middle. Line a baking sheet with parchment paper.
2Place 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.
3Arrange 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.
4Evenly 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.
5Place 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.
6Reduce 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.

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