|Nutritional Guidelines (per serving)|
Here's an easy version of Apple Strudel, made with dressed-up apple pie filling and filo dough.
Using filo dough is a great shortcut for a strudel recipe. (You could use puff pastry too.) Traditionally, the strudel dough is made by hand and then stretched out, using the backs of the hands to pull, until the dough is thin enough to read through. Needless to say, this is a lost art and one that most people just don't practice anymore. Filo dough makes a fine option.
This wonderful recipe is perfect served with a cup of coffee for a coffee break, or for breakfast on a special day such as Christmas morning or Easter.
You can drizzle the finished strudel with a powdered sugar icing if you like, or sprinkle it with some cinnamon sugar or powdered sugar after you brush it with melted butter. For the icing, combine 1/2 cup powdered sugar with 1 tablespoon melted butter and 1 tablespoon milk, until desired consistency is reached.
If you want to use fresh apples, peel and slice 2-3 apples. Cook in a saucepan with 2 tablespoons apple juice, 1 tablespoon flour, a pinch of salt, and 1/4 cup brown sugar until the apples are crisp-tender. Cool and use as directed. You could add dried cranberries or raisins to the recipe if you'd like; about 1/2 cup would be perfect.
- 1 (21 ounce) can apple pie filling
- 1 cup walnuts (chopped)
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon zest
- 9 sheets frozen filo dough (thawed)
- 1/3 cup butter (melted)
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
Preheat the oven to 375° F.
Using a slotted spoon, remove the apples from the pie filling, discarding much of the thick liquid. Place the apples in a medium bowl; then stir in walnuts, 1/2 teaspoon cinnamon, and lemon zest.
In a small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon and mix well.
On work surface, place one sheet of filo dough. Brush with some of the melted butter and sprinkle with a generous teaspoon of the cinnamon sugar mixture. Repeat layers, using all of the filo dough.
Spoon apple filling across one long end of the filo stack, leaving a 2" border along one long edge and the sides. Brush edges around apple filling with butter.
Fold in side edges, then roll up filo dough, enclosing the filling. Brush edge with butter and seal. Brush butter over the entire roll.
Using two spatulas, carefully place the roll on an ungreased cookie sheet.
Bake for 20-30 minutes or until the pastry is golden brown and crisp. Cool on pan for 10 minutes, then using two spatulas, remove to wire rack to cool. Serve warm.