Tag Archives: Dessert

Apple Strudel

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!

Apple Strudel

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.


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Lime Drizzle Cake with Coconut Frosting

Easter is only a few days away. If you look out the window, it is snowing. It is the end of April… right? If someone said Merry Christmas right now, we would be more convinced.

Stay warm and enjoy a fabulously delicious cake that tastes of Spring.

Lime Drizzle Cake with Coconut Frosting

Recipe adapted from Lunds and Byerly’s Real Food Magazine, Spring 2011 issue (recipe featured on cover)

Serves 8-10



  • 17 1/2 Tablespoons butter (no, this recipe is not good for you but very delicious)
  • 1 cup sugar
  • 1 3/4 cup self rising flour, sifted
  • 4 Eggs
  • Peel of 2 limes, freshly grated

Lime Drizzle

  • 1/2 cup confectioners’ sugar
  • juice of 2 limes, freshly squeezed

Coconut Frosting

  • 8 ounces cream cheese (neufchatel)
  • 1 Tablespoon Coconut Extract
  • 2 Tablespoons confectioners’ sugar, plus more to taste
  • peel of 1 lime, grated

1. For the cake: Spray a 9 inch round, cake pan and line with baking parchment. Preheat oven to 350 degrees.

2. Put butter, sugar, flour, eggs, and lime peel in a medium-sized mixing bowl. With an electric mixer, beat until combined.

3. Spoon batter into prepared pan and spread evenly with a spatula. Bake 30-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake. While cake bakes, prepare lime drizzle and coconut frosting.

4. For lime drizzle: Sift confectioners’ sugar into a bowl and stir in lime juice, then set aside.

5. For coconut frosting: Whisk cream cheese, coconut extract, and confectioners’ sugar together in a bowl. Adjust frosting to taste, adding more confectioners’ sugar to adjust sweetness. Refrigerate until needed.

6. When the cake is ready, remove from the oven. Using a small diameter skewer, pierce several holes across the surface of the cake. Spoon the lime drizzle over the cake. Let the cake cool completely in pan.

7. Once cooled, pop cake out of pan, remove parchment, and spread frosting over top. Sprinkle with lime peel.

Cut, Serve and Enjoy a slice of Spring!

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Filed under Cake, Dessert