Apple Strudel with Cinnamon and Raisins Recipe

If you’ve been on the hunt for a delightful dessert that brings a cozy, comforting vibe to your kitchen, you’re going to adore this Apple Strudel with Cinnamon and Raisins Recipe. It’s got this perfect balance of tender apples, warm cinnamon, and sweet raisins wrapped in a light, crisp dough that just melts in your mouth. When I first tried making apple strudel at home, I was surprised at how approachable it really is, and I’m excited to share everything you need to know so you can nail it on your first try.

Ingredients You’ll Need

The magic of this Apple Strudel with Cinnamon and Raisins Recipe lies in combining simple pantry staples with fresh, crisp apples. Each ingredient brings a key element to the table, and I’ll share my tips to help you pick the best ones for the tastiest result.

• All-purpose flour: Use a good-quality, unbleached flour to get that perfect dough texture — you want it elastic but not tough.
• Canola oil: This helps keep the dough tender without weighing it down like butter might.
• Warm water: Essential for bringing the dough together smoothly; make sure it’s about 120°F for best results.
• Large egg: Adds richness and helps bind the dough — room temperature is key to mixing well.
• Fresh bread crumbs: They soak up moisture from the apples and prevent sogginess so your strudel stays crisp.
• Apples: I recommend using tart apples like Granny Smith for a nice balance with the sweet cinnamon and raisins.
• Raisins: Adds bursts of natural sweetness; plump them in warm water if you want extra juiciness.
• Sugar: Sweetens the filling just right without overpowering the fruit.
• Ground cinnamon: The star spice here — it lends that classic warm flavor that screams “fall in a bite.”
• Butter: Melts over the filling and dough, making everything rich and golden.
• Sour cream: Brushed on during baking, it helps achieve a lovely golden crust with a slight tang.

Variations

I love how flexible this Apple Strudel with Cinnamon and Raisins Recipe is — you can tweak the fillings and dough to suit your taste or dietary needs. It’s also perfect for seasonal spins, so don’t hesitate to experiment once you’ve got the basics down.

• Nut lover’s twist: I sometimes toss in chopped walnuts or pecans for a crunchy contrast — my family can’t get enough!
• Gluten-free adaptation: For a gluten-free version, swap the all-purpose flour for a blend designed for pastries; it takes a little finesse, but it’s totally doable.
• Reduced sugar: If you prefer less sweetness, reduce the sugar slightly or use a natural sweetener like honey — just balance it carefully with the tart apples.
• Seasonal fruit swaps: In late summer, swapping apples for pears or adding dried cranberries gives a unique twist I’ve grown fond of.

How to Make Apple Strudel with Cinnamon and Raisins Recipe

Step 1: Prepare the Dough with Care

Start by placing your flour into a mixing bowl — I usually use a stand mixer for this dough, but you can do it by hand as well. Beat in half of the canola oil; the mixture will feel a bit crumbly, and that’s totally normal. In a separate bowl, gradually whisk warm water into the beaten egg to warm it up gently, then add that to your flour mixture. Keep beating as you add the remaining oil until the dough is smooth and elastic. Transfer it to a greased bowl and turn it once so the top gets lightly coated in oil too. Cover it and let it rest in a warm spot for about 30 minutes — this resting step is what makes the dough easier to stretch later on.

Step 2: Toast Your Bread Crumbs

While your dough is resting, spread your fresh bread crumbs in an ungreased baking pan and toast them in a 350°F oven for 10-15 minutes. Stir occasionally to get an even golden color — this step adds a wonderful nutty flavor and ensures your strudel won’t be soggy once filled.

Step 3: Roll Out the Dough Beautifully Thin

Once your dough has rested, divide it in half and roll one piece on a large sheet of parchment paper to a very thin rectangle — about 24×15 inches. Keep that other half covered so it doesn’t dry out. The parchment really helps because the dough can be a bit delicate and sticky.

Step 4: Layer Your Filling Thoughtfully

Sprinkle 3/4 cup of your toasted bread crumbs over the dough, leaving about an inch border all around. Then sprinkle a strip of your chopped apples and a few raisins over a 3-inch-wide section starting a few inches from the short edge. Mix your cinnamon and sugar and sprinkle half over that fruit, then drizzle half the melted butter on top. This layering adds moisture control and flavor depth.

Step 5: Roll and Bake to Golden Perfection

Using the parchment, lift and roll the dough jelly-roll style, making sure to fold the sides in so none of that luscious filling escapes during baking. Transfer your strudel, peel the parchment off or leave it depending on your pan, and bake on the lowest rack at 350°F for 45-55 minutes. Don’t forget to brush the top twice with sour cream during baking — it creates that gorgeous golden crust and adds subtle tang.

Step 6: Cool and Repeat

Once baked, let your strudel cool on a wire rack. Use the remaining ingredients to make your second strudel and repeat the process. You can serve these warm or at room temperature, and trust me, both ways are incredible.

How to Serve Apple Strudel with Cinnamon and Raisins Recipe

Garnishes

I usually like to dust the finished strudel with a light layer of powdered sugar — it adds a pretty finishing touch and a hint of extra sweetness. A scoop of vanilla ice cream or a dollop of whipped cream on the side is also a winner, especially if you’re serving it as dessert after dinner.

Side Dishes

For brunch or a cozy afternoon treat, serve your apple strudel alongside a warm cup of coffee, chai, or a cold glass of milk. I’ve also enjoyed it paired with sharp cheddar cheese for a surprising sweet-savory combo that’s become a family favorite.

Creative Ways to Present

For holiday gatherings, I’ve wrapped mini strudels individually in parchment tied with twine, making them look like little gifts. Another fun idea is to cut the strudel into thin slices and arrange them fan-like on a beautiful serving plate for an impressive centerpiece.

Make Ahead and Storage

Storing Leftovers

We almost never have leftovers, but when we do, I wrap the slices tightly in plastic wrap and store them in an airtight container in the fridge. They stay tasty for up to 3 days and still taste great on reheat.

Freezing

If you’re making these ahead for a party, the strudels freeze beautifully. After baking and cooling completely, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to serve, thaw overnight in the fridge and warm in a low oven.

Reheating

To reheat, I prefer baking slices at 325°F for 10-15 minutes until warmed through and crisp again — the microwave can make the dough soggy. If you use the oven method, you get that fresh-baked feel every time.

FAQs

Final Thoughts

Apple strudel has this magical way of bringing warmth and nostalgia to any occasion, and this Apple Strudel with Cinnamon and Raisins Recipe is my go-to for sharing that feeling with friends and family. I love how it’s approachable enough for home cooks but tastes like something special from a bakery. Once you try it, I’m sure it’ll become a beloved tradition in your kitchen too. Give it a go — I promise, the aromas and tastes are well worth every minute spent!

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