Easy Apple-Raisin-Cinnamon Pastry Roll
Let's Get Rolling: Easy Cinnamon-Raisin-Apple Phyllo Strudel
Who needs a whirlpool when you've got this tasty dessert, often called Strudel, in your kitchen? German for "whirlpool", this dessert is famed for its flaky layers of pastry, and it's time to make your own! This easy, delicious recipe wraps sweet apples and raisins in sheets of phyllo (don't worry, we'll guide you through it).
This juicy treat was spotlighted as part of our Fall Comfort Food gallery. Why not try another classic autumn delight, like Grandma's Apple Crisp?
Serves: 6-8 lucky soulsDifficulty: Begginer's LuckTime: 1 hour 5 minutes (yeah, you can do it!)Active Time: 25 minutes
Ingredients
- 1 pound Jonagold, Gala, Pink Lady (or other baking apples) - Peel, core, 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 (yep, that's a big 'un!)
- 8 tablespoons unsalted butter (1 stick), melted (because butter makes everything better)
Directions
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- Mix apples, raisins, sugar, cornstarch, cinnamon, and salt in a large bowl.
- Arrange a sheet of phyllo on a large, flat surface (your main stage). Brush with melted butter and place another sheet on top. Repeat the butter and phyllo layering 4 more times (5 layers in all). Brush the top layer with butter.
- Evenly arrange apple-raisin mixture on the phyllo layers, leaving a 1-1/2-inch border at the top and sides.
- Roll the phyllo away from you, folding in the sides as you roll, to create a long roll. 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 for looks).
- Bake until golden brown (about 10 minutes). Reduce heat to 350°F and bake until apples are tender and juices are bubbling (about 30-40 minutes more).
- Allow the strudel to rest for at least 10 minutes before slicing (patience is a virtue, right?).
P.S. If phyllo gets tricky, you can substitute it with puff pastry for a breeze bake!
The sweet apples and raisins in this Cinnamon-Raisin-Apple Phyllo Strudel are mixed with granulated sugar, cornstarch, cinnamon, and salt, providing a burst of flavor. The mixture is wrapped in sheets of phyllo dough, which is brushed with melted butter and delicate layers are formed. After baking, the strudel is allowed to rest for a while before being sliced, revealing its beautiful, golden appearance.
If working with phyllo dough proves too challenging, consider substituting it with puff pastry for a simpler baking experience, offering a similar, delicious result.
As you savor each bite of this delectable dessert, you'll realize that this dish offers more than just the flaky layers of pastry; it offers a journey through the delightful world of nutrition, highlighting the simple combination of ingredients like apples, raisins, and phyllo dough, all tied together by the warmth of cinnamon.
