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Canyon Ranch Apple Strudel
Makes 10 Servings
*3 tbls. cornstarch
*4 tbls. water
*1 1/2 lbs. apples, peeled and sliced
*3 tbls. sugar
*3/4 tsp. ground cinnamon
*1/2 cup raisins
*1 cup all-purpose flour
*1/4 tsp. salt
*3 tbls. sugar
*1/4 cup cold butter
*6 tbls. ice cold water
*1 egg white, beaten
*1 tsp. sugar
1Preheat oven to 375 degrees. Lightly coat a baking sheet with a small amount of canola oil and set aside.
2Mix cornstarch and 2 tablespoons water in a small bowl. Set aside.
3Lightly coat a saute pan with a small amount of canola oil. Over medium heat, saute apples with sugar, cinnamon, and remaining water. When apples are tender, stir in raisins.
4Add cornstarch mixture to apples and cook until thickened. Remove from heat and cool. Set aside.
5Place flour in a medium bowl. Add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently and briefly after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes.
6On a lightly floured surface, roll out dough into a 8" x 12" rectangle. Spoon filling along the long edge of the dough, about 1 inch from edge. Roll the dough and filling over itself and seal the ends to form the strudel. Score into 10 1-inch slices.
7Brush top of strudel with beaten egg white. Sprinkle with sugar and transfer to greased baking sheet.
8Bake in preheated oven for 35 to 40 minutes, or until top is lightly browned. Remove from oven and trim any extra pastry off the ends. Let cool slightly on a rack. Cut and serve.
  • Replace the apples with seasonal fruits, as you wish.
  • EACH SERVING CONTAINS APPROXIMATELY: 150 calories, 31 gm. carbohydrate, 3 gm. fat, 7 mg. cholesterol, 2 gm. protein, 101 mg. sodium, 3 gm. fiber

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

These great recipes and more are available in the Canyon Ranch Cooks cookbook.
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