Apple Plum Raisin Strudel
This adaptation of an old family recipe comes from food writer Adell Shneer. The strudel combines the seasonal flavours of apples and plums and uses oil instead of butter to keep it non-dairy — perfect to serve after a meat-based Rosh Hashanah lunch or dinner.
Servings: 12
Ingredients:
Photography by Kevin Hewitt
| Nutritional Info | |
| Per serving: about | - |
| cal | 249 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 48 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 121 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 9% |
| vit A | 1% |
| vit C | 12% |
| folate | 10% |
-
1/2 cup (125 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) cinnamon
2 cups (500 mL) thinly sliced peeled apples
2 cups (500 mL) thinly sliced plums
1/2 cup (125 mL) raisins
2 tbsp (25 mL) lemon juice
12 sheets phyllo pastry
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) icing sugar
Lemon Sauce:
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) water
1 tbsp (15 mL) grated lemon rind
1/3 cup (75 mL) lemon juice
1 tbsp (15 mL) cornstarch
Preparation:
Line 17- x 11-inch (45 x 29 cm) rimmed baking sheet with parchment paper; set aside.
In small bowl, mix together sugar, flour and cinnamon; set aside. In large bowl, toss together apples, plums, raisins, lemon juice and sugar mixture to coat.
Keeping remaining phyllo covered with damp towel to prevent drying out, place 1 phyllo sheet on work surface. Brush lightly with oil. Layer with 5 more sheets, brushing each with oil.
Spoon half of the apple mixture along long edge in 3-inch (8 cm) wide strip, leaving 2-inch (5 cm) border on each short end. Fold short ends over filling. Starting at filling edge, roll up jelly roll style. Place, seam side down, on prepared baking sheet. Brush with oil. Make 6 diagonal cuts through phyllo top. Repeat to make second roll. (Make-ahead: Wrap rolls and baking sheet with plastic wrap; refrigerate for up to 6 hours.)
Bake in centre of 350°F (180°C) oven until pastry is golden and juices just begin to run, about 30 minutes. Let cool on pan for 10 minutes. Dust with icing sugar.
Lemon Sauce: Meanwhile, in small saucepan, whisk together sugar, water, lemon rind and juice and cornstarch; bring to boil over medium-high heat, stirring constantly. Boil until slightly thickened and clear, about 1 minute. Let cool. (Make ahead: Refrigerate in airtight container for up to 2 days.)
To serve, cut each strudel into 6 slices; serve with lemon sauce.
Source
Canadian Living Magazine: September 2004
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