Apple Walnut Strudel
Apple Walnut Strudel recipe
Yield
10 servingsPrep
35 minCook
25 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
apples
|
|
| ⅓ | cup |
walnuts
(chopped) |
|
| ¼ | teaspoon |
lemon juice
|
|
| ¼ | cup |
margarine
|
|
| ⅓ | pound |
phyllo (filo) pastry sheets
|
|
|
bread crumbs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
apples
|
|
| 79 | ml |
walnuts
(chopped) |
|
| 1.3 | ml |
lemon juice
|
|
| 59 | ml |
margarine
|
|
| 151.2 | g |
phyllo (filo) pastry sheets
|
|
| 1 | x |
bread crumbs
|
*
|
Directions
Peel, core and chop apples. Combine apples, walnuts and lemon juice in mixing bowl; fold to mix.
Melt margarine. Place 2 phyllo leaves on a lightly dampened, lightly bread-crumbed cloth. Brush leaves lightly with melted margarine. Lay a second leaf on top of each leaf. Brush each layer lightly with melted margarine.
Repeat using all the leaves. Place apple filling 2 inch in from long edges. Fold long edges in over the filling. Fold over the ends. Roll up dough, jelly-roll fashion. Score top into 10 pieces with a sharp knife or scissors and place on greased cookie sheet.
Bake at 350℉ (180℃) for 25 minutes, or until lightly browned.
