Apple N Raisin Strudel Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

For filling
 Peeled finely chopped apples4 Cup (64 tbs)
 Lemon juice1 Tablespoon
 Wholewheat slice2 , toasted
 Sugar3⁄4 Cup (12 tbs)
 Walnuts1⁄4 Cup (4 tbs), finely chopped
 Lemon peel1 Teaspoon, finely shredded
 Raisins1⁄2 Cup (8 tbs)
For pastry
 Sugar2 Tablespoon
 Ground nutmeg1⁄4 Teaspoon
 Phyllo dough sheets6
 Powdered sugar1 Ounce

Nutrition Facts

Serving size

Calories 492 Calories from Fat 48

% Daily Value*

Total Fat 6 g8.5%

Saturated Fat 0.62 g3.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 208.4 mg8.7%

Total Carbohydrates 112 g37.3%

Dietary Fiber 4.2 g16.7%

Sugars 79.5 g

Protein 6 g11.8%

Vitamin A 1% Vitamin C 15%

Calcium 5.8% Iron 11.3%

*Based on a 2000 Calorie diet

Directions

To make the FILLING: Place the apples in a large bowl.
Sprinkle with the lemon juice and toss until coated.
Set the apples aside.
In a blender or food processor, blend or process the bread until it forms fine crumbs.
In a small bowl, stir together 6 tablespoons of the crumbs, the sugar, walnuts and lemon peel.
Set the walnut mixture aside.
To make the pastry: Preheat the oven to 350°.
In a custard cup, stir together the sugar and nutmeg.
Stack the phyllo sheets and cover them with a damp cloth to prevent drying out.
Place one sheet on a large piece of wax paper. (Keep the remaining sheets covered.)
Lightly spray the sheet with the no-stick spray.
Sprinkle with about 1 teaspoon of the nutmeg mixture.
Repeat layering, spraying and sprinkling the remaining sheets with the nutmeg mixture.
To assemble the strudel: Evenly spread the apples on top of the phyllo.
Sprinkle with the walnut mixture, then sprinkle with the raisins.
Spray a large cookie sheet with no-stick spray.
With the help of the wax paper, carefully lift and roll up the phyllo and apples jelly-roll fashion.
Then carefully transfer the strudel to the prepared cookie sheet.
Fold under the ends so that the strudel does not leak out during baking.
Bake about 30 minutes or until golden brown.
Cool slightly or completely on a wire rack before serving.
To serve, cut the strudel diagonally into eight slices.
Then lightly sift the powdered sugar over the tops of the slices and serve.
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