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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: September 2004
Ingredients
Lemon Sauce:
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 121 mg
- Protein 2 g
- Calories 249.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 48 g
%RDI
- Iron 9.0
- Folate 10.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 12.0
