We could honestly eat dessert for breakfast, lunch, or dinner. Well… Kate could… and has. She loves dessert, but as a dietitian it is tough sometimes to find healthier dessert options. Here is a (lower) calorie dessert that we both loved.
Apples, Peaches, or Pears would all work well for this recipe.
Cooking tip: do not overfill the pastry, and make sure that the strudel is completely sealed on all sides so that the fruit does not leak out and burn. (Read why here).
We are all about finding meals that look and sound complicated but are simple. This recipe is no exception. By using phyllo dough (puff pastry) instead of a traditional dough, this is healthier and you get to eat dessert much sooner. That is a win-win in our book!
A Newly Feds original (with techniques and concepts borrowed from several sources)
- 2 Large Golden Delicious Apples, cored, peeled and sliced thin
- 1 Lemon, Juiced
- 1 Tablespoon Flour (plus some for work surface)
- 2 Tablespoons Sugar
- 1/2 teaspoon Cinnamon
- 1 Frozen Puff Pastry Sheet, thawed
- 1 Egg, beaten
- 1 Tablespoon Water
Preheat oven to 375 degrees. Combine and mix together apples, lemon juice, flour, sugar, cinnamon in a medium bowl.
Sprinkle flour on a clean counter top. Unfold the pastry sheet on the work surface. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet (drain excess juice). Roll the pastry like a pinwheel/ jellyroll. Transfer to baking sheet lined with parchment. Place pastry seam side down and tuck the ends under the pastry to seal in the apple mixture.
Beat the egg and water together and brush the pastry on the top and sides. This works great to seal the pastry together. Cut a few slits on top of the strudel.
Bake 20-25 minutes (depending on oven — ours runs HOT).
Remove from oven and let cool slightly. Serve warm.
Tip: We found that caramel lightly drizzled over the top was delicious!
Tip: The strudel would be great served with vanilla ice cream/ frozen yogurt.