Tested till perfect Apple Plum Raisin Strudel
Photography by Kevin Hewitt

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2004

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12

Ingredients

  • 1/2 cup 1/2cupgranulated sugar
  • 2 tbsp 2tbspall-purpose flour
  • 1 tsp 1tspcinnamon
  • 2 cups 2cupsthinly sliced peeled applepeeled apples
  • 2 cups 2cupsthinly sliced plumplums
  • 1/2 cup 1/2cupraisinraisins
  • 2 tbsp 2tbsplemon juice
  • 12 12sheets phyllo pastry
  • 1/4 cup 1/4cupvegetable oil
  • 1 tsp 1tspicing sugar

Lemon Sauce:

  • 3/4 cup 3/4cupgranulated sugar
  • 3/4 cup 3/4cupwater
  • 1 tbsp 1tbspgrated lemon rind
  • 1/3 cup 1/3cuplemon juice
  • 1 tbsp 1tbspcornstarch
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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.

Nutritional Information Per serving: about

cal 249 pro 2g total fat 6g sat. fat 1g
carb 48g fibre 2g chol 0mg sodium 121mg

% RDI:

calcium 1 iron 9 vit A 1 vit C 12
folate 10
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