Recipes
Apple-Cranberry Strudel
8 servings
about 1 1/2 hours total (Active 20 minutes)
Shopping list
Ingredients
- 8 sheets frozen phyllo (filo) pastry, thawed
- Nonstick aluminum foil
- 2 large Gala apples
- ½ cup chopped walnuts, finely chopped
- 1 orange, for zest/juice
- ½ cup dried sweetened cranberries
- ½ cup sugar
- 2 tablespoons cornstarch
- 6 tablespoons unsalted butter, melted
- Plastic wrap
- 8 teaspoons panko breadcrumbs, divided
- Ice cream, optional (for serving)
Steps
- Remove phyllo to thaw (about 30 minutes). Line baking sheet with foil. Chop apples into ½-inch cubes (3 cups) and chop walnuts; place in medium bowl. Zest/grate orange peel (no white; 1 teaspoon); squeeze orange for juice (¼ cup) and add to apples. Stir in cranberries, sugar, and cornstarch. Melt butter.
- Preheat oven to 375°F. Unroll phyllo sheets; cover with damp towel. Place an 18-inch-long sheet of plastic wrap on work surface. Place 1 phyllo sheet on plastic; brush with butter and sprinkle with 1 teaspoon bread crumbs. Repeat 3 more times.
- Spoon one-half of the apple mixture in center of phyllo, leaving a 2-inch border on all sides. Lift the plastic wrap and phyllo to carefully roll the dough around the filling. Tuck ends under (against the seam edge) and place seam side down on baking sheet (removing plastic). Make second strudel with remaining phyllo and apple mixture.
- Brush with any remaining butter; cut 3 diagonal slits on top of each roll. Bake 22–25 minutes or until golden. Let stand 15 minutes to cool. Cut into slices and serve with ice cream.
Amount per ⅛ recipe serving: Calories 310, Total Fat 15g, Sat Fat 6g, Trans Fat 0g, Chol 25mg, Sodium 95mg, Total Carb 42g, Fiber 3g, Sugars 26g, Protein 3g, Calc 2%, Vitamin A 6%, Vitamin C 8%, Iron 6%