Ingredients for Simple Cinnamon Raisin Apple Strudel
- Baking Apple
- 1/2 cup raisins
- Granulated Sugar
- 2 tablespoons cornstarch
- Ground Cinnamon
- Kosher Salt
- Phyllo Dough
- Unsalted Butter
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How to Make Simple Cinnamon Raisin Apple Strudel
- Preheat oven to 450°F (232°C) and position a rack in the middle.
- Line a baking sheet with parchment paper.
- In a large bowl, combine 4 medium apples (peeled, cored, and thinly sliced), 1/2 cup raisins, 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, and a pinch of salt. Gently toss to coat.
- Lay a sheet of phyllo pastry (14x18 inches) on a large, flat surface with the shorter side facing you. Brush lightly with 1 tablespoon melted butter.
- Top with another sheet of phyllo and brush with another tablespoon of melted butter. Repeat with 4 more sheets, brushing each with melted butter, for a total of 6 layers.
- Spread the apple-raisin mixture evenly over the phyllo, leaving a 1 1/2-inch border at the top and sides.
- Starting from the far edge, tightly roll the phyllo into a log, tucking in the sides as you roll.
- Brush the outside of the strudel with remaining melted butter (approximately 1 tablespoon).
- Place the strudel seam-side down on the prepared baking sheet. Cut 4 diagonal slits into the top, just through the phyllo.
- Bake for 10 minutes at 450°F (232°C).
- Reduce oven temperature to 350°F (177°C) and continue baking for 30-40 minutes, or until apples are tender and juices are bubbling.
- Let cool for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
85g
Fat
50g
Carbs
12g
