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Apfelstrudel

Apfelstrudel

Apfelstrudel

Desserts

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)

Description

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. If desired, use a fine-mesh sieve to lightly dust the pastry with 1½ teaspoons confectioners’ sugar. Serve warm.

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