Apple Strudel with Nuts

Prep Time 20 minutes
Cook Time 20 minutes
Servings 8 servings


Multiple layers of crispy pastry (in this recipe, phyllo pastry) and a rich topping made with apples, raisins and cinnamon - sounds like strudel, a Viennese pastry (a.k.a. apfelstrudel) popular in Austria. Let yourself be temped by this scrumptious dessert filled with sweet apples and crunchy walnuts - you won't regret it!

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How it's made: Filling

Ingredients

Directions

  1. Soak the raisins in the lemon juice and white wine. 
  2. Peel the apples and cut them into cubes. Melt the coconut oil in a large frying pan, add the apples and sauté for 3 minutes. 
  3. Add the sugar, cinnamon and lemon zest and cook for another 5 to 7 minutes. The apples should be shiny, a bit brown, and nicely cooked. Don't let them overcook. 
  4. Add the soaked raisins and the chopped walnuts. Let cool completely and drain off excess liquid. Set aside. 
  5. Preheat the oven to 400F.

How it's made: Phyllo pastry with nuts

Ingredients

Directions

  1. Finely chop the nuts in a food processor. Add the sugar and cinnamon and mix briefly. Set aside. 
  2. Place on sheet of phyllo on a large baking sheet covered with parchment paper or a silicone pad. Brush with melted coconut oil and sprinkle with 2 tablespoons of nut mix. Cover with another phyllo sheet, brush with coconut oil, and sprinkle with nut mix. Repeat with the remaining phyllo sheets. Keep a bit of the nut mixture to top the pastries with. 
  3. Spoon the apple mixture over the phyllo layers in a line near the bottom, leaving about 5cm of space at the edges. 
  4. Gently fold the sides of the phyllo in. 
  5. Carefully fold over the top half of the phyllo over the apple mixture at the bottom. Gently roll the dough over itself to make the strudel (see video). 
  6. Brush the top with the rest of the coconut oil and sprinkle with the rest of the nut mixture. 
  7. Bake for about 20 minutes, until the strudel is golden brown.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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