Apple Cinnamon Raisin Strudel is simple to make and delicious for when the weather cools down… the combination of golden delicious apples, cinnamon, and golden raisins wrapped up in a flaky golden crust is pretty hard to beat!
I love autumn baking!
It’s probably my favorite time of year to bake with apple ripe off the trees and around my neck of the woods we have lots of orchards so we see fresh picked fruit stands on almost every corner! Which is totally awesome.
I also have very kind neighbors that keep me stocked up on all the bounty from their trees and gardens. Of course, they know that I’ll be returning the favor in delicious creations from my kitchen so it’s the perfect arrangement for all of us 🙂
I never knew how easy this classic German desert was to make, well I should say EASY when it’s made with prepackaged phyllo dough- making phyllo dough from scratch is quite an art that’s not easy at all. Lucky for us this recipe use the store bought variety which you can find in the freezer section of the grocery store. I got this recipe from German week last year in my Culinary Arts Program– it’s just perfect for fall plus it makes the house smell amazing while baking too. YUMMMMM.
Apple Cinnamon Raisin Strudel
- 6 layers phyllo dough
- 1/4 cup brown sugar
- 1/2 cup butter melted
- 1 teaspoon cinnamon
- 3 golden delicious apples peeled, cored and diced (approx 4 cups)
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/2 cup golden raisins
- 2 cups vanilla bean ice cream for alamode
- Preheat oven to 350 degrees.
- Line cookie sheet with parchment paper; set aside.
- In a small bowl combine 2 tablespoons and 1/2 teaspoon cinnamon; set aside for topping.
- Stack layers of dough brushing each layer with butter before topping with next layer.
- Brush top layer with butter.
- Combine apples, raisins, brown sugar and 1 teaspoon cinnamon in a mixing bowl.
- Spoon filling down the left longside of phyllo rectangle.
- Fold top edge down and bottom edge up by about 2 inches to cover filling.
- Roll dough up along long side to enclose filling.
- Brush log with butter and sprinkle with cinnamon sugar mixture.
- Place log on prepared cookie sheet.
- Bake for 30 minutes or until golden and puffed.
- Serve warm with vanilla bean ice cream.
Much Love and Peace~