Photo: Puff Pastry Apple and Raisin Strudel Recipe
Ingredients
- 2 large Golden Delicious apples, peeled, cored and sliced 1/8 to 1/4-inch thick
- 1 lemon, juiced
- 1 cup raisins
- 1/4 cup sugar, plus 3 tablespoons
- 2 tablespoons cold butter, cut into small pieces, plus 2 tablespoons butter, melted
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry, thawed
- 1 teaspoon ground cinnamon
Directions
Position an oven rack in the center of the oven and preheat to 375 degrees F.
In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Add the raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well. Set aside.
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.
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.
Brush the entire strudel with the melted butter and then sprinkle with cinnamon and remaining sugar. Using a serrated knife, make 3 diagonal slits across the top of the strudel.
Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.
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By Pilbara
Melbourne
on March 29, 2013
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Great and easy recipe. I would make a few changes though. I found it hard to fit everything in, so I would chop up the apple more. As suggested in another post, I would reduce the raisins to a third of a cup, I couldn't fit them all in, so I left some out, and there were plenty. After coating everything I pulled the apple out, so excess lemon and sugar was left behind. I would put the cinnamon in with the apple, by putting it on top, the pastry browns too quickly. It tasted delicious. Really only serves 4.
By GeorgiaTokely
England
on January 31, 2012
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I tried this recipe because I am going to make this for my catering practical exam at school and I found that when I put it in the oven at 200c, it only took less than 10 minutes for it to cook perfectly. I made my own flaky puffy pastry so maybe that's why it didn't take so long to cook, but either way I thought it was absolutely delicious and a really easy dish to make!
By ButterflyTiff
Florida
on January 13, 2012
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I did not like this.
First of all, I purchased the pepperidge farms frozen puff pastry. 1 sheet rolled out to 1/8 to 1/4 inch thickness was not big enough. I only used 1/2 of the filling mixture as there was not enough puff pastry to surround it. If I had known this, I would have used two sheets, one for the top and one for the bottom.
Secondly, there were too many raisins. I would strongly suggest that you use 3/4 cup of raisins.
Thirdly - - and most importantly - - the lemon made it very "sour". I would suggest that you use 3 tablespoons of lemon. Not a whole lemon.
The puff pastry outside was delicious though. I ate that and not the inside.
Read all 27 reviews