Apple Strudel
In German, strudel means "whirlpool" - it is a
light, crispy pastry made up of layers of filo dough. In our translation,
cranberries add a bit of tang, but raisins work equally well.
Serves 4
Points per serving: 1½ (original points)
3 spray low-fat cooking spray
2 sheets filo pastry, frozen, each approx 30cm x 43cm at
room temp.
3 tsp polyunsaturated margarine, melted
2 tbsp fresh breadcrumbs
1 tsp cinnamon, ground
1 tsp white sugar
2 medium apple(s), peeled, cored and sliced
30 g cranberries, dried
Preheat the oven to Gas Mark 4/350°F/180°; spray a baking
sheet with non-stick cooking spray.
Place the sheets of filo on a work surface and cut into four
12 x 8 1/2 inch rectangles; cover with a damp tea towel. Stack 2 rectangles and
brush 1 teaspoon of margarine; sprinkle with 1 teaspoon of breadcrumbs. Stack
remaining 2 rectangles directly over breadcrumbs; brush with another teaspoon
of margarine and sprinkle with remaining teaspoon of breadcrumbs.
Arrange apple slices lengthwise down the centre of the filo
and sprinkle with sugar, cinnamon and dried cranberries. Roll up the dough;
place the strudel, seam-side down, on the baking sheet. Brush the top of the
strudel with the remaining teaspoon of margarine. Bake until golden brown,
about 15 minutes.
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