Apple Strudel
There are many versions of apple strudels recipes, and I like this one the most because you get to enjoy this traditional dessert that is actually not so bad for you. This is my kind of dessert! The thin layers of phyllo dough give it soft crunch on the outside leading to the warm apples filling on the inside.
Here is what you need:
4 sheets of Phyllo dough
3 Apples, peeled, cored and chopped
4 tbs olive oil (or melted butter, divided)
2 tbs coconut sugar (divided)
½ tsp cinnamon (divided)
Let’s do this:
1. Defrost the package of phyllo dough for about 30-60 minutes on the counter.
2. Peel and core the apples, chop them to small pieces and place them in a saucepan.
3. Cook the apples on medium-low heat. Once you hear them sizzling, let them sizzle for one minute. Cover and turn off the stove. Leave them covered. They should be softer, a bit translucent but not cooked to the point where they are too soft, just al dente.
4. Unroll the phyllo dough and take out 2 sheets carefully, the leaves are fragile. Cover with a towel the rest of the package for now. Spread the two sheets flat on the counter.
5. Use half of the apples and place them on the narrow side of the dough leaves and spread 2 tbs olive oil on the rest of the dough, the part that is not covered with apples. It is easier to use your hands or a back of a spoon for spreading the oil.
6. Sprinkle 1 tbs of sugar and a sprinkle of cinnamon evenly on the apple filling and roll gently the dough starting at the side where the apples are, wrapping the dough around the apples and continue rolling to a long strudel.
7. Repeat with the other 2 sheets of dough and second half of apple filling.
8. Place the strudels on a cookie sheet lined with parchment paper. Poke a few holes on top of the strudels using a sharp knife or fork to let the steam out during baking.
9. Spread a little olive oil on the strudels and sprinkle a small amount of sugar, about ½ tsp on each roll.
10. Bake at 375 for 30 minutes. When the strudels are cooled, sprinkle with powder sugar before serving.
11. If you don’t eat them on the same day, it is recommended to store them covered in the fridge.4.
