Heavenly Spiced Apple and Raisin Strudel in Just 7 Steps

There’s something magical about the scent of cinnamon and apples wafting through the kitchen, isn’t there? My Spiced Apple and Raisin Strudel brings back memories of crisp autumn afternoons at my grandmother’s house, where she’d pull golden, flaky pastries from the oven just as the leaves started turning. That perfect balance of sweet apples, plump raisins, and warm spices wrapped in buttery layers it’s comfort food at its finest.

What I love most about this strudel is how deceptively simple it is to make. With just a few basic ingredients and one sheet of puff pastry, you can create a dessert that looks (and tastes!) like it came straight from a European bakery. The tartness of the apples plays beautifully against the sweetness of the raisins, while cinnamon and nutmeg add that cozy, spiced warmth we all crave when the weather turns cooler.

This recipe has been my go-to for years whenever I need something special but don’t want to spend hours in the kitchen. Whether it’s for Sunday brunch with family or a last-minute dinner party dessert, this strudel never fails to impress. The best part? That first bite of crisp pastry giving way to the tender, spiced filling is pure heaven!

Why You’ll Love This Spiced Apple and Raisin Strudel

This strudel has been my secret weapon for years, and here’s why it’ll become yours too:

• Effortless elegance: Just seven simple ingredients transform into a showstopping dessert that looks like you spent hours baking
• That perfect flaky crunch: The puff pastry bakes up golden and crisp, shattering delicately with each forkful
• Warm spice magic: Cinnamon and nutmeg dance with the sweet-tart apples in every heavenly bite
• Make-ahead friendly: Assemble it hours before guests arrive, then pop it in the oven when needed
• Crowd-pleaser: I’ve never met anyone who could resist seconds (or thirds!) of this comforting treat

Trust me, once you’ve smelled this baking in your kitchen, you’ll understand why it’s my most-requested recipe!

Ingredients for Spiced Apple and Raisin Strudel

Gathering your ingredients is the first step to strudel success! Here’s what you’ll need, and trust me, using the right apples makes all the difference. I learned this the hard way after a mushy strudel disaster years ago (we don’t talk about that batch).

• 2 cups peeled and diced apples, Granny Smith are my go-to for their perfect tartness and firm texture that holds up during baking
• 1/2 cup raisins. I like golden raisins for their plumper texture, but regular dark ones work great too
• 1/4 cup packed brown sugar, dark brown gives that extra molasses depth I love
• 1 teaspoon cinnamon, freshly ground if you’re feeling fancy
• 1/4 teaspoon nutmeg, just enough to whisper “autumn” without overpowering
• 1 tablespoon of lemon juice keeps those apples from browning and adds brightness
• 1 sheet puff pastry, thawed but still cold (I leave mine in the fridge until the last minute)
• 1 egg beaten with a splash of water for that gorgeous golden sheen
• 1 tablespoon flour for dusting your work surface (a little goes a long way!)

A quick tip from my kitchen mishaps: measure your apples after dicing, not before. Those uneven chunks of tart Granny Smiths will give you the perfect texture, not too mushy, not too firm. And don’t skip the lemon juice! It’s the secret weapon against sad, brown apples.

How to Make Spiced Apple and Raisin Strudel

Now comes the fun part: turning those simple ingredients into a golden, flaky masterpiece! Don’t let the fancy look fool you; this strudel comes together faster than you’d think. Just follow these easy steps, and you’ll be slicing into perfection in no time.

Step 1: Prepare the Filling

Toss your diced apples with raisins, brown sugar, cinnamon, nutmeg, and lemon juice in a large bowl. Here’s my secret: let it sit for 5 minutes, then drain any excess liquid. This keeps your pastry crisp instead of soggy. The sugar will draw out just enough juice to create a glossy, spiced coating on the fruit.

Step 2: Assemble the Strudel

Lightly flour your surface and roll the puff pastry into a 12×10-inch rectangle. Spoon the filling down the center, leaving 1-inch borders on all sides. Fold the long edges over first, then roll it up snugly from the short end like wrapping a burrito! Transfer to a parchment-lined baking sheet with the seam side down.

Step 3: Bake to Perfection

Brush the whole strudel with beaten egg for that beautiful golden shine. Bake at 375°F (190°C) for 25-30 minutes until it’s puffed and deep golden brown. Resist cutting immediately, let it cool for 10 minutes so the filling sets. Trust me, that patience pays off in perfect slices!

See those flaky layers? That’s the magic of cold pastry hitting a hot oven. The steam creates hundreds of delicate layers while the filling turns jammy and fragrant. My kitchen always smells like a Viennese bakery when this strudel’s in the oven!

Tips for the Best Spiced Apple and Raisin Strudel

After making this strudel more times than I can count (and yes, surviving a few kitchen disasters along the way), I’ve picked up some foolproof tricks that guarantee perfection every time. These are the little things that take your strudel from good to “Oh my goodness, can I have the recipe?”

• Keep that pastry cold! I pop my puff pastry back in the fridge for 10 minutes after rolling it. Cold pastry equals flaky layers that’ll make you proud
• Prick the base with a fork before adding filling. This lets steam escape so you don’t get a soggy bottom (we’ve all been there)
• Slice apples evenly about 1/2-inch pieces, giving you that perfect tender-but-not-mushy texture
• Egg wash is non-negotiable. Skip it and you’ll miss out on that gorgeous golden sheen that makes everyone’s mouth water
• Serve warm, the filling stays jammy and the pastry crispest when it’s fresh from the oven (though cold leftovers with coffee make a killer breakfast)

One last tip from my grandma’s playbook: if your pastry starts getting too soft while working with it, just slide it onto a baking sheet and chill for 5 minutes. That little pause saves so many pastry-related meltdowns, both the dough’s and yours!

Variations on Spiced Apple and Raisin Strudel

While I’m fiercely loyal to my classic apple-raisin combo (some might say obsessive), I’ve played around with enough variations to know which twists truly shine. These are my favorite ways to mix things up when I’m feeling adventurous or when my pantry needs some creative problem-solving!

Nutty Crunch Upgrade

For extra texture, I’ll sometimes toss in 1/4 cup of chopped walnuts or pecans with the filling. The toasty crunch plays beautifully against the soft apples. Just be sure to toast them first for maximum flavor. My cousin swears by sliced almonds instead, and honestly? She’s not wrong.

Fruit Swaps That Work

Out of raisins? No problem! Dried apricots or cranberries make wonderful substitutes. Chop them roughly so they distribute evenly. I learned this the hard way that whole dried apricots can create “surprise bites” that are a bit too intense. If you’re feeling fancy, a tablespoon of orange zest with the cranberries is absolute magic.

Spice It Your Way

While cinnamon and nutmeg are my ride-or-dies, a pinch of cardamom or allspice can add lovely depth. My rebellious phase involved adding a tiny bit of black pepper, which sounds weird, but that subtle warmth? Chef’s kiss. Just don’t tell my grandmother I messed with her spice blend!

The beauty of this strudel is how forgiving it is. As long as you keep the apple base and that flaky pastry, you can play with the add-ins to your heart’s content. What variations have you tried? I’m always looking for new inspiration!

Serving Suggestions for Spiced Apple and Raisin Strudel

Oh, the joy of deciding how to serve this beauty! While it’s absolutely divine on its own (I may or may not have eaten entire slices straight from the baking sheet), a few simple touches can turn it into a showstopping dessert. Here’s how I love to dress up my strudel for maximum wow factor:

• Vanilla ice cream, the classic pairing! That warm-cold contrast with the melting ice cream dripping into the flaky layers? Pure heaven. I use the good stuff, none of that “frozen dairy dessert” business
• Whipped cream, A dollop of freshly whipped cream with a whisper of cinnamon folded in, elevates every bite
• Caramel drizzle is my guilty pleasure! Just warm up some good-quality caramel sauce until it’s pourable and zigzag it over the slices
• Dusting of powdered sugar Simple but elegant, especially when you want to let the strudel shine without competing flavors
• Cinnamon custard, for special occasions, I’ll make a quick custard sauce, the creamy vanilla-cinnamon notes take me right back to my first strudel experience in Vienna

Pro tip from my catering days: slice the strudel at a slight angle on a wooden board for rustic charm, or arrange neat slices on pretty plates for a more polished look. Either way, be prepared for recipe requests. This strudel disappears fast, no matter how you serve it!

Storing and Reheating Spiced Apple and Raisin Strudel

Now, I know the temptation to eat the whole strudel in one sitting is real (trust me, I’ve been there), but if you happen to have leftovers or if you’re one of those magical people with self-control, here’s how to keep that flaky goodness perfect for round two.

Room temperature storage: If it’s just for a few hours, I’ll loosely cover the strudel with a clean kitchen towel, which keeps the crust crisp while preventing it from drying out. But honestly? Any rarely survives past dessert time in my house!

Next-day perfection: For leftovers (what a concept!), let the strudel cool completely, then wrap tightly in foil or store in an airtight container. It’ll keep beautifully at room temperature for about 2 days. The raisins will plump up even more, and the spices meld together wonderfully.

Reheating magic: To bring back that just-baked crispness, pop slices on a baking sheet in a 350°F (175°C) oven for 5-8 minutes. This works miracles! I learned this the hard way after nuking a slice once microwaving turns that gorgeous flaky pastry into something… well, let’s just say it’s not worth the 30 seconds you save.

One last tip: if you want to get ahead, you can assemble the unbaked strudel, wrap it well, and keep it in the fridge for up to 6 hours before baking. Just add a couple of extra minutes to the baking time since it’s going in cold. The smell of this baking will have everyone gathering in the kitchen before it’s even done!

Nutritional Information for Spiced Apple and Raisin Strudel

Now, let’s talk numbers – because as much as we all love indulging in this spiced apple and raisin strudel, it’s nice to know what you’re enjoying! Keep in mind, these are estimates and can vary depending on the exact ingredients you use. But here’s a general breakdown per slice:

• Calories: 280
• Sugar: 22g
• Fat: 12g
• Saturated Fat: 3g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 3g
• Sodium: 120mg

What I love about this strudel is that, while it’s a treat, it’s not overly heavy. The natural sweetness from the apples and raisins means you don’t need a ton of added sugar, and the puff pastry keeps it light and flaky. Plus, those apples pack in a bit of fiber, so it’s not *all* indulgence!

Just a heads-up: these numbers are based on using Granny Smith apples and golden raisins. If you swap in different varieties or add extras like nuts or a caramel drizzle, the numbers will shift. But hey, life’s about balance, right? Enjoy that slice – you’ve earned it!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this beloved strudel recipe and I love that people care enough to ask! Here are the answers to the ones that pop up most often in my kitchen (and in my inbox):

Got more questions? I’d love to hear them! Try this recipe and share your twist in the comments. I’m always looking for new inspiration from fellow strudel lovers.

For more delicious recipes and cooking inspiration, check out Family Tastes.

Heavenly Spiced Apple and Raisin Strudel in Just 7 Steps

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• Author: EditorVictoria
• Total Time: 45 mins
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A delicious spiced apple and raisin strudel with a flaky crust and warm cinnamon flavor.

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Ingredients

Scale 1x2x3x

• 2 cups apples, peeled and diced
• 1/2 cup raisins
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp lemon juice
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 1 tbsp flour (for dusting)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Mix apples, raisins, brown sugar, cinnamon, nutmeg, and lemon juice in a bowl.
3. Roll out puff pastry on a floured surface into a rectangle.
4. Spread the apple mixture evenly over the pastry, leaving a border.
5. Fold the edges over the filling and roll tightly.
6. Place seam-side down on a baking sheet lined with parchment paper.
7. Brush with beaten egg for a golden finish.
8. Bake for 25-30 minutes until golden brown.
9. Let cool slightly before slicing.

Notes

• Use firm apples like Granny Smith for best texture.
• Add chopped nuts for extra crunch if desired.
• Serve warm with vanilla ice cream or whipped cream.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Dessert
• Method: Baking
• Cuisine: European

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 22g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 35mg

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