Quick Organic Raspberry-Apple Strudel
Doug Roese / Lakewinds Natural Foods
Readily available phyllo dough and organic butter takes the place of back-breaking dough rolling!! Add your favorite fillings and make it a special event!
yield: serves 6-8
Ingredients
5 sheets defrosted phyllo dough
6 tablespoons unsalted butter
1/4 cup bread crumbs
1/3 cup chopped walnuts
pinch cinnamon
pinch salt
dash (smaller than a pinch!) nutmeg
1/2 teaspoon vanilla extract
4 tablespoons raspberry preserves
3 1/2 cups diced baking apples
6 tablespoons sugar
Instructions
PREHEAT OVEN TO 475°F
Peel and dice apples, and place in med. bowl.
Sauté in 1 tablespoon of the butter the walnuts and breadcrumbs until lightly browned. Toss onto apples. Sprinkle on the 4 tablespoons of the sugar, the salt, nutmeg, cinnamon and vanilla. Mix well.
Place a piece of parchment paper (larger than the phyllo sheets) onto countertop.
Melt the remaining butter.
Carefully peel one sheet of phyllo, and place on parchment. Brush lightly with butter, then sprinkle on about a teaspoon of sugar. Top with second phyllo sheet, repeat butter/sugar, and continue till all 5 are layered.
In the middle, running lengthwise, spread a 2" wide strip of raspberry preserves out to within 2" of each end.
Top the raspberry strip with the apple/nut mix, and gather into a long mound running out to within 2" of end of phyllo.
Using the parchment to help, roll up each side over the mound, then roll each end over tightly, leaving you with a nice (upside down) strudel. Turn right-side-up onto a buttered cookie sheet, brush with butter, sprinkle with sugar, and cut a few air vents along the top.
Bake at 475°F for about 15-20 minutes until nicely browned and bubbling.
Cool for 45 minutes, dust with confectioners sugar if desired, and serve.