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Photo:Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
Active Time:20 minsTotal Time:1 hrServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
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Every family has a dish or dessert that holds a special meaning to them. For mine, apfelstrudel takes center stage at every celebration, big or small. It’s a traditional Austrian pastry filled with tart, juicy apples, plump raisins and toasted walnuts, and you can spot it in the window of many bakeries and coffee shops.
My mother, a native Austrian, grew up enjoying this dessert. Her grandmother, mother and aunts would take turns making it, using apples plucked straight from the family’s tree growing in the backyard. To this day, it is still my mother’s favorite dessert and one she requests on her birthday over cake. Meanwhile, my father, originally from Iran, was first introduced to the dish after moving to Austria for college. He was in search of a pick-me-up during study breaks, and decided to order it one day after routinely noticing others enjoying it. And it became the dish my parents shared on their first date atCafé Schwarzenbergin downtown Vienna nearly 40 years ago.
When my parents immigrated to the United States, they no longer spotted their beloved pastry at local bakeries or coffee shops. Big muffins, cookies and layer cakes filled American bakery shop windows instead. Luckily for them, I developed a love of baking at a very young age. I would accompany my mother on her weekly trips to the grocery store, ensuring we made a pit stop in the baking aisle so I could try a new box of cake, muffin or cookie mix.
My love for baking was constant, but as I grew older, I adapted a new passion: nutrition. Combining my nutrition knowledge with my baking passion, I began experimenting to create more nutritious versions of my favorite treats. I wanted to create a healthier apfelstrudel while still preserving the authentic flavor.
Theapple,golden raisinandwalnutfilling has remained the same. They’re all delicious, healthy ingredients that I could get behind as I studied to become a registered dietitian. Although many apfelstrudel recipes don’t specify the apple type, oftentimes a tart apple like Granny Smith is used. However, if you don’t have these green beauties on hand, you can always use whichever apples you have. Some apfelstrudel recipes call for slivered almonds instead of the traditional walnuts, but any nuts could work.Nutslike almonds and walnuts add a dose of healthy unsaturated fat, fiber and protein—another win in this dietitian’s book.
Below, I’m honored to share with you my mother’s favorite apfelstrudel recipe, one that I’ve perfected over years of experimentation. It’s as close to the traditional one as possible, but with a healthier twist. I hope you savor this recipe as much as my family does and serve it up for your next celebration.
Cook Mode(Keep screen awake)Ingredients2cupssliced peeled Granny Smith apples(about 2 small)¼cupchopped walnuts, toasted (see Tip)¼cupraisins, soaked in hot water for 10 minutes then drained3tablespoonsdark brown sugar1tablespoonlemon juice½teaspoonground cinnamonPinchofsalt6sheetsphyllo dough, preferably whole-wheat, thawed3tablespoonsavocado oil1½teaspoonsconfectioners' sugarfor dusting (optional)
Cook Mode(Keep screen awake)
Ingredients
2cupssliced peeled Granny Smith apples(about 2 small)
¼cupchopped walnuts, toasted (see Tip)
¼cupraisins, soaked in hot water for 10 minutes then drained
3tablespoonsdark brown sugar
1tablespoonlemon juice
½teaspoonground cinnamon
Pinchofsalt
6sheetsphyllo dough, preferably whole-wheat, thawed
3tablespoonsavocado oil
1½teaspoonsconfectioners' sugarfor dusting (optional)
DirectionsPreheat oven to 350°F. Line a baking sheet with parchment paper.Combine 2 cups apples, toasted walnuts, soaked raisins, 3 tablespoons brown sugar, 1 tablespoon lemon juice, ½ teaspoon cinnamon and a pinch of salt in a large bowl; toss until well mixed.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliOn a clean work surface, unroll phyllo sheets and place a damp kitchen towel on top (this helps prevent the sheets from tearing and drying out). Lay out 1 sheet on the prepared pan. Brush lightly with some of the 3 tablespoons oil. Repeat with the remaining 5 sheets, stacking them and brushing each with oil.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliUsing a slotted spoon, spoon the apple mixture in a strip along a long side, leaving a 2-inch border. Fold in the short sides and roll up into a log. Place seam-side down on the prepared pan. Brush the strudel with the remaining oil. Bake until the phyllo is golden brown, about 30 to 35 minutes. Transfer to a wire rack to cool slightly.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliIf desired, use a fine-mesh sieve to lightly dust the pastry with 1½ teaspoons confectioners’ sugar. Serve warm.Nutrition InformationServing Size: 1 sliceCalories 179, Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 25g, Total Sugars 11g, Added Sugars 5g, Protein 2g, Fiber 2g, Sodium 94mg, Potassium 98mgEatingWell.com, October 2024
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper.Combine 2 cups apples, toasted walnuts, soaked raisins, 3 tablespoons brown sugar, 1 tablespoon lemon juice, ½ teaspoon cinnamon and a pinch of salt in a large bowl; toss until well mixed.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliOn a clean work surface, unroll phyllo sheets and place a damp kitchen towel on top (this helps prevent the sheets from tearing and drying out). Lay out 1 sheet on the prepared pan. Brush lightly with some of the 3 tablespoons oil. Repeat with the remaining 5 sheets, stacking them and brushing each with oil.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliUsing a slotted spoon, spoon the apple mixture in a strip along a long side, leaving a 2-inch border. Fold in the short sides and roll up into a log. Place seam-side down on the prepared pan. Brush the strudel with the remaining oil. Bake until the phyllo is golden brown, about 30 to 35 minutes. Transfer to a wire rack to cool slightly.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliIf desired, use a fine-mesh sieve to lightly dust the pastry with 1½ teaspoons confectioners’ sugar. Serve warm.Nutrition InformationServing Size: 1 sliceCalories 179, Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 25g, Total Sugars 11g, Added Sugars 5g, Protein 2g, Fiber 2g, Sodium 94mg, Potassium 98mg
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Combine 2 cups apples, toasted walnuts, soaked raisins, 3 tablespoons brown sugar, 1 tablespoon lemon juice, ½ teaspoon cinnamon and a pinch of salt in a large bowl; toss until well mixed.
On a clean work surface, unroll phyllo sheets and place a damp kitchen towel on top (this helps prevent the sheets from tearing and drying out). Lay out 1 sheet on the prepared pan. Brush lightly with some of the 3 tablespoons oil. Repeat with the remaining 5 sheets, stacking them and brushing each with oil.
Using a slotted spoon, spoon the apple mixture in a strip along a long side, leaving a 2-inch border. Fold in the short sides and roll up into a log. Place seam-side down on the prepared pan. Brush the strudel with the remaining oil. Bake until the phyllo is golden brown, about 30 to 35 minutes. Transfer to a wire rack to cool slightly.
If desired, use a fine-mesh sieve to lightly dust the pastry with 1½ teaspoons confectioners’ sugar. Serve warm.
Nutrition InformationServing Size: 1 sliceCalories 179, Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 25g, Total Sugars 11g, Added Sugars 5g, Protein 2g, Fiber 2g, Sodium 94mg, Potassium 98mg
Nutrition Information
Serving Size: 1 sliceCalories 179, Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 25g, Total Sugars 11g, Added Sugars 5g, Protein 2g, Fiber 2g, Sodium 94mg, Potassium 98mg
Serving Size: 1 slice
Calories 179, Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 25g, Total Sugars 11g, Added Sugars 5g, Protein 2g, Fiber 2g, Sodium 94mg, Potassium 98mg
EatingWell.com, October 2024
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