Friday, October 21, 2011

Apple Raisin Strudel

Apples and raisins combined in flaky pastry. How can you possibly go wrong? Yum!

Puff Pastry Apple & Raisin Strudel

Total Time:  1 hr 0 min


·         2 large Golden Delicious apples, peeled, cored and sliced 1/8 to 1/4-inch thick
·         1 lemon, juiced
·         1 cup raisins (softened for approximately 20 minutes in hot water, then drained)
·         1/4 cup sugar, plus 3 tablespoons and 1 tsp ground cinnamon
·         2 tablespoons cold butter, cut into small pieces, plus 2 tablespoons butter, melted
·         All-purpose flour, for dusting
·        1 sheet frozen puff pastry, thawed (available at most supermarkets)


  1. Position an oven rack in the center of the oven and preheat to 375 degrees F
  2. In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated.
  3. Add the softened raisins, 1/4 cup sugar and the 2 tablespoons cold cubed butter. Toss well. Set aside
  4. 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
  5. 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.
  6. Brush strudel with melted butter and sprinkle with cinnamon and reserved sugar. 
  7. Using a serrated knife, make several diagonal slits along top of strudel.
  8. Place on parchment paper-lined baking sheet and bake for 40 minutes, rotating halfway through to ensure even browning. Bake until puffed and golden. Adapted from my Mennonite Cookbook.

Variations on the theme
Cranberries  and apples make an ideal combination near Christmas, as do strawberries and rhubarb during summer.

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