Apple Plum Raisin Strudel

By The Canadian Living Test Kitchen

57 people added this to their Recipe Box

Photography by Kevin Hewitt

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	249249 cal
pro	2 g2g pro
total fat	6 g6g total fat
sat. fat	1 g1g sat. fat
carb	48 g48g carb
fibre	2 g2g fibre
chol	0 mg0mg chol
sodium	121 mg121mg sodium
% RDI:	-
calcium	11 calcium
iron	99 iron
vit A	11 vit A
vit C	1212 vit C
folate	1010 folate

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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.

Ingredients

1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
1 tsp cinnamon 1 1tsp tspcinnamon
2 cups thinly sliced peeled apples 2 2cups cupsthinly sliced peeled applepeeled apples
2 cups thinly sliced plums 2 2cups cupsthinly sliced plumplums
1/2 cup raisins 1/2 1/2cup cupraisinraisins
2 tbsp lemon juice 2 2tbsp tbsplemon juice
12 sheets phyllo pastry 12 12sheets phyllo pastry
1/4 cup vegetable oil 1/4 1/4cup cupvegetable oil
1 tsp icing sugar 1 1tsp tspicing sugar
Lemon Sauce:
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
3/4 cup water 3/4 3/4cup cupwater
1 tbsp grated lemon rind 1 1tbsp tbspgrated lemon rind
1/3 cup lemon juice 1/3 1/3cup cuplemon juice
1 tbsp cornstarch 1 1tbsp tbspcornstarch

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