Apfelstrudel
This adaptation of apfelstrudel, a traditional Austrian baked apple dessert, is made with less added sugar, uses avocado oil instead of butter and calls for whole-wheat phyllo dough for a nutritious dessert. Tart Granny Smith apples are used, but any apple variety can be substituted. Enjoy this fruit-filled dessert warm with a scoop of vanilla ice cream and a cappuccino.
Ingredients
- 2 cups sliced peeled Granny Smith apples about 2 small
- ¼ cup chopped walnuts toasted (see Tip)
- ¼ cup raisins soaked in hot water for 10 minutes then drained
- 3 tablespoons dark brown sugar
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- Pinch of salt
- 6 sheets phyllo dough preferably whole-wheat, thawed
- 3 tablespoons avocado oil
- 1½ teaspoons confectioners' sugar for dusting optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Combine 2 cups apples, toasted walnuts, soaked raisins, 3 tablespoons brown sugar, 1 tablespoon lemon juice, ½ teaspoon cinnamon and a pinch of salt in a large bowl; toss until well mixed.
- On a clean work surface, unroll phyllo sheets and place a damp kitchen towel on top (this helps prevent the sheets from tearing and drying out). Lay out 1 sheet on the prepared pan. Brush lightly with some of the 3 tablespoons oil. Repeat with the remaining 5 sheets, stacking them and brushing each with oil.
- Using a slotted spoon, spoon the apple mixture in a strip along a long side, leaving a 2-inch border. Fold in the short sides and roll up into a log. Place seam-side down on the prepared pan. Brush the strudel with the remaining oil. Bake until the phyllo is golden brown, about 30 to 35 minutes. Transfer to a wire rack to cool slightly.
- If desired, use a fine-mesh sieve to lightly dust the pastry with 1½ teaspoons confectioners’ sugar. Serve warm.