Simple Cinnamon Raisin Apple Strudel
Indulge in the comforting flavors of fall with this Simple Cinnamon Raisin Apple Strudel, a delightful dessert that’s as easy to make as it is delicious. Featuring tart Granny Smith apples, sweet plump raisins, and a warm blend of cinnamon and nutmeg, all enveloped in buttery, flaky phyllo dough, this recipe captures the essence of nostalgic homemade baking. The secret to its perfectly crisp texture lies in layering phyllo sheets with melted butter and breadcrumbs, ensuring every bite is golden and satisfying. With only 30 minutes of prep time and finished with a delicate dusting of powdered sugar, it’s an impressive yet fuss-free treat perfect for family gatherings, holiday dinners, or a cozy afternoon snack. Make this easy apple strudel your go-to dessert for a sweet taste of autumn!
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Recipe Information
Ingredients
- 4 medium Apples (preferably Granny Smith)
- 0.5 cup Raisins
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Lemon juice
- 6 sheets Phyllo dough sheets
- 0.5 cup Unsalted butter (melted)
- 0.25 cup Breadcrumbs
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel, core, and thinly slice the apples. Place them in a large mixing bowl.
Add the raisins, brown sugar, ground cinnamon, ground nutmeg, and lemon juice to the apples. Stir well to coat evenly.
Unroll the phyllo dough sheets onto a clean surface and cover them with a slightly damp towel to prevent drying. Work with one sheet at a time.
Lay a single sheet of phyllo dough on a clean, dry surface. Brush it lightly with melted butter and sprinkle a small amount of breadcrumbs over the surface.
Repeat the layering process with the remaining phyllo sheets, brushing each with butter and sprinkling breadcrumbs in between to prevent sogginess.
Spoon the apple mixture evenly along one long edge of the phyllo stack, leaving about 1 inch of space at the ends for sealing.
Carefully roll the dough over the filling, tucking in the ends as you go, to form a log-shaped roll. Place the strudel seam-side down on the prepared baking sheet.
Brush the outside of the strudel with the remaining melted butter to promote crispness and a golden-brown finish.
Bake in the preheated oven for 30-35 minutes, or until the phyllo is crispy and golden brown.
Allow the strudel to cool for 10 minutes before slicing. Dust with powdered sugar before serving.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 339.9 g | 124% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 212.7 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
