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Apple Cranberry Strudel

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Recipe courtesy of Nadja Foods

This dish is wonderfully festive and perfect for your holiday entertaining.   It also makes a nice lower fat option because we use an egg and olive oil wash to layer the phyllo instead of melted butter, typically used in phyllo recipes.  In defense of delicious butter though, I have to say I love butter, especially organic but using the egg/oil wash is a nice light alternative and you won’t be able to tell the difference!

We have been enjoying this recipe for years but now use organic apples and dried organic cranberries.  Organic fruits are filled with so much flavor it really adds to this delightful dish!

FILLING:
5  apples, peeled, cored and thinly sliced
1/3 cup dried cranberries
1/2 cup sugar
1 Tbsp. all purpose flour
2 tsp cinnamon

PASTRY:
6 sheets phyllo pastry (thawed)
1  egg white
3 Tbsp olive oil
pinch salt
3 Tbsp bread crumbs
1 tsp sugar for topping

Set oven rack on the upper level and preheat oven to 350 F.

To prepare filling, mix apples, cranberries, sugar & spice.

Prepare pastry. In a small bowl, lightly beat egg white, oil & salt. Lay a sheet of  phyllo pastry on the work surface and, using a pastry brush, lightly coat the surface of the sheet with the oil/egg mixture.  Sprinkle evenly with ½ tsp breadcrumbs.  Repeat this step layering all the sheets of phyllo pastry on top.

Spread the apple mixture along one end of the dough. Lift edges of dough near apples and roll over to form a roll.

Place on a cookie sheet that has been coated with non-sick spray.  Brush with remaining oil/egg mixture. Sprinkle with tsp sugar.

Bake 25 to 30 minutes. Pastry should be golden brown. Remove from oven and cool slightly. Slice in with a bread knife.

Top with organic ice cream or organic whipped cream for a real treat!

Serves 6

 

*Vegetarian