Rum Raisin and Apple Strudel with Sweet Vanilla Whipped Cream

  • prep time20 min
  • total time 55 min
  • serves 6

Try this rich and flakey dessert by Lynn Crawford.

20 Ratings
Directions for: Rum Raisin and Apple Strudel with Sweet Vanilla Whipped Cream


4 apples, peeled and quartered

½ cup brown sugar

½ cup golden raisins

2 oz rum

1 tsp grated lemon rind

½ tsp cinnamon

6 sheet phyllo pastry

½ cup butter, melted

1 cup heavy cream

1 tsp vanilla

Icing sugar


1. Finely slice apple quarters crosswise. Place in bowl and toss with sugar, raisins, rum, lemon rind and cinnamon; set aside. Place 1 sheet of phyllo pastry on damp tea towel. Cover remaining phyllo with damp cloth. Brush sheet with some melted butter. Layer remaining phyllo, brushing each sheet with butter. About 2 inches from one long edge of pastry, spoon apple mixture lengthwise down pastry in 3-inch wide strip leaving 2-inch border of pastry at each short end. Starting at long edge nearest filling, carefully begin to roll phyllo over filling. Roll up strudel jelly roll-style, folding in edges as you roll. Roll up firmly but allow a little slack for expansion. Carefully place strudel seam side down on greased baking sheet. Brush with butter.

2. Bake in 400F oven for 30 to 35 minutes or until crisp and golden. Transfer to rack or serving platter. In a small bowl, whisk the heavy cream with vanilla, add icing sugar to desired sweetness for the whipped cream. Just before serving warm or at room temperature, dust the strudel with icing sugar.

See more: Dessert, Fruit, Eggs/Dairy


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