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Easy Apple Strudel Recipe

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Apple strudel on a white platter with two white dessert dishes and forks in the background

 

 

 

 

 

 

 

 

 

This easy and delicious Apple Strudel is made with flaky phyllo pastry.

The trick to working with phyllo pastry is to brush each layer with melted butter (or oil). If the phyllo pastry happens to tear, just press it back together.

Watch the recipe video here on YouTube

Ingredients

  • 3 large apples, peeled, cored and sliced 1/8-inch thick (Royal Gala, Macintosh, or  Granny Smith)
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup walnuts, coarsely chopped
  • 3 T flour
  • 8 sheets phyllo dough (9 x 14-inch sheets) , thawed
  • 1/2 cup unsalted butter, melted
  • 2 T turbinado sugar (or granulated sugar)

Directions

  • Preheat oven to 350°F. In a large bowl, add apples. Sprinkle in 1/3 cup sugar and toss to combine.
  • Mix in cinnamon and walnuts. Toss to combine. Add in flour and mix everything together with a spoon.
  • Line a baking sheet with parchment paper. Place 1 sheet of phyllo on the parchment paper. Brush lightly with some of the melted butter.
  • Keep remaining phyllo sheets covered with a damp towel to prevent them from drying out. Add another phyllo sheet, brushing with melted butter until you have a total of 8 phyllo sheets.
  • Spread apple mixture over the middle of the phyllo (about 3 inches wide), leaving about 2 inches along each short end of the phyllo sheets.
  • Fold the short edges of the phyllo sheets over the filling. Roll up the long ends of the phyllo sheets to make the strudel shape.
  • Brush with remaining melted butter and sprinkle with turbinado sugar.
  • Cut 6-8 diagonal slits in top of strudel. This will make it easier to slice the strudel after baking.
  • Bake in the middle rack of the oven, until golden brown, about 35-40 minutes. Cool on a wire rack.
  • Serve warm and enjoy! Perfect for afternoon tea or dessert!

Makes 6-8 servings.

 

 

By:  Sue Mah, Registered Dietitian

Strawberry Santas

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Strawberry Santas

Just in time for the holidays! These cuties are super simple to make and sure to put a smile on everyone’s face!

Ingredients
20 fresh strawberries
½ cup whipping cream
¼ cup icing sugar (more if you’d like it sweeter; less if you’d like it less sweet)
40 mini chocolate chips

Directions
1. Slice the stem off each strawberry so that you have a flat bottom. Turn the strawberry point side up. The wide side of the strawberry faces down and is the base of the Strawberry Santa.
2. Slice the pointed tip of each strawberry (about the top 1/3 of the strawberry). This piece will be the hat.
3. Use a small piece of paper towel to dab off the flat ends of each strawberry piece. This will help the icing stay on.
4. In a medium bowl, beat the whipping cream and icing sugar.
5. Using a piping bag* with a round tip, pipe a swirl of the icing onto the base of the Strawberry Santa. Gently place the hat on top. Pipe a tiny pompom on the tip of the hat.
6. Add two mini chocolate chips for the eyes.

*If you don’t have a piping bag, simply scoop the icing into a plastic re-sealable bag and cut off a small corner of the bag.

Makes 20 Strawberry Santas

Strawberry Pavlova for Canada 150!

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Pavlova Sept 17 2016

Celebrate red and white! Happy birthday Canada!

Ingredients
4 egg whites
1 1/4 cups white sugar
1 tsp vanilla extract
1 tsp lemon juice
2 tsp cornstarch
2 cups whipping cream
raspberries
strawberries, sliced

Directions
1. Preheat oven to 350 F. Line a baking sheet with parchment paper and draw a 9-inch circle on the parchment paper.
2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
3. Spoon mixture inside the circle drawn on the parchment paper. Working from the centre, spread mixture toward the outside edge, building edge slightly.
4. Bake for 1 hour. Cool on a wire rack.
5. In a small bowl, beat the whipping cream until stiff peaks form. Set aside.
6. Remove the parchment paper and place meringue on a flat serving plate.
7. Fill the centre of the meringue with whipped cream. Top with raspberries and sliced strawberries.

Who wants seconds?!

This recipe is from one of my favourite sources: AllRecipes.com

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