Raisin Apple Streudel
A warm, sweet apple and raisin strudel filled with a thickened fruit mixture, wrapped in pastry, perfect for dessert or teatime with a crunchy golden crust.
Ingredients
Instructions
- Cook the raisins, boiling water, salt, sugar, lemon juice, and cornstarch together in a saucepan until thickened.
- Add butter to the mixture and let it cool.
- Roll out pie crust into a rectangle and spread the cooled filling over it, then roll it up like a jelly roll.
- Bake in a 450°F oven until golden brown.
Tips & Substitutions
For a richer flavor, consider toasting the walnuts before adding them to the filling. You can substitute the apples with pears for a different taste. If you prefer a less sweet dessert, reduce the sugar by a quarter cup. Ensure the pie crust is rolled thinly for a crisp texture, similar to those found in traditional American recipes.
Serving Suggestions
Serve warm, dusted with powdered sugar, and a scoop of vanilla ice cream on the side for a delightful contrast. This dessert pairs beautifully with Cherry Meringue Dessert for a sweet finish to a meal. Consider adding a drizzle of caramel sauce for extra indulgence.
Storage & Reheating
Store any leftover streudel in an airtight container at room temperature for up to 2 days. To reheat, place in a preheated oven at 350°F for about 10-15 minutes until heated through and the crust is crispy again. Avoid microwaving as it may make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Apple Streudel contains roughly 331 calories, with 3g protein, 27g carbohydrates, and 25g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 910mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this recipe?
Absolutely! While apples are traditional, you can substitute them with pears, peaches, or even berries. Just ensure the fruits are chopped coarsely and have a similar moisture content to maintain the filling's consistency.
What can I use instead of cornstarch?
If you don’t have cornstarch, you can use all-purpose flour as a thickener. Use about 1.5 times the amount of flour compared to cornstarch. Just remember to cook the mixture a bit longer to ensure the flour is fully cooked and the filling thickens properly.
How do I know when the streudel is done baking?
The streudel is done when it turns a golden brown color on top and the edges are slightly crispy. An internal temperature of about 190°F indicates that the filling is hot and the crust is perfectly baked. Keep an eye on it in the last few minutes to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).