Heartwarming Raisin Strudel with Dulce de Leche Drizzle

  • Yield: 4-6 servings
  • Prep: 10 minutes
  • Cook: 20 minutes

Strudel recipes always hold a special place in my heart. This is the first recipe I learned to make with my mother and grandmother. With today's busy lifestyle, prepared phyllo dough is a freezer staple of mine. Phyllo dough is lower in calories and fat than a pie or tart crust. Raisins, nuts, mini chocolate chips and crystallized ginger add a creative twist to the classic apple and raisin strudel. This recipe is easy and elegant. I hope you enjoy.


1 cup California Raisins
1cup toasted, chopped mixed nuts: almonds, pecans, macadamia
1/2 cup mini semi-sweet chocolate morsels
1/3cup finely chopped crystallized ginger
8sheets thawed phyllo sheet
1/4cup melted butter
1 cup prepared dulce de leche sauce or premium caramel sauce, divided
1 pint premium vanilla ice cream


  1. Preheat oven to 375.
  2. Place raisins, nuts, chocolate and ginger in a medium bowl; gently toss to blend.
  3. On a work surfaced lined with a large damp towel, lay out two phyllo sheets on top of each other; brush lightly with butter. Top with two more phyllo sheets; brush lightly with butter. Repeat layering with remaining phyllo.
  4. Sprinkle raisin mixtture over the bottom third of the phyllo to within 2 inches of the edges. Drizzle with 1/3 cup of the prepared dulce de leche sauce. Tuck sides of the strudel in. From the filled bottom edge, roll phyllo jellyroll style. Place seam-side down on a baking sheet. Cut 3 slits on the diagonal in the top of the strudel. Brush top with remaining butter.
  5. Bake 20 minutes or until golden brown. Let cool on a wire rack 5 to 10 minutes.
  6. To serve: Slice; place on a dessert plate with a scoop of ice cream.  Drizzle dulce de leche sauce over strudel, ice cream and plate. Serve immediately.
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