Lightened Up Apple Strudel

October 1, 2020
Created by Harmons
50 minutes
Serves 10
  • 1 Tbsp butter
  • 2 large Granny Smith apples, peeled and thinly sliced
  • 1/4 cup firmly packed brown sugar
  • 2 tsp apple pie spice
  • 2 Tbsp orange or lemon juice
  • 1/2 cup craisins
  • 1 Tbsp olive oil
  • 10 sheets phyllo dough, thawed

Preheat oven to 375°. Line a baking sheet with parchment paper.

In a large frying pan over medium heat, melt butter. Add apples, brown sugar, apple pie spice, and orange juice. Cook until juices are released, about 3 minutes. Stir in Craisins. Remove from heat. Pour juices into a separate bowl and add a drizzle of olive oil. Whisk until combined.

Carefully place 1 single phyllo dough sheet on prepared baking sheet. Lightly brush with juice mixture. Repeat process with remaining sheets. You will need to work quickly to prevent sheets from drying out.

Spoon apple filling in middle of layered phyllo sheets, creating a long log. Leave a 2″ border around edges. Fold in short ends towards apple mixture. With long edge closest to you, fold phyllo over apple filling, tucking in mixture. Keep seam on bottom. Do not worry about folding tightly or neatly.

Brush top of strudel with olive oil. Bake until phyllo turns golden brown, about 35 minutes.

Nutrition per serving: 130 calories; 3g total fat (1g saturated); 70mg sodium; 26g carbohydrates; 1g dietary fiber; 13g sugar (8g added sugar); 2g protein