Apple Strudel with Nuts

Apple Strudel with Nuts

Apple Strudel with Nuts

Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: 8 servings

Multiple layers of crispy pastry or phyllo and a rich topping made with apples, raisins and cinnamon... sounds like strudel, a Viennese pastry (a.k.a. apfelstrudel) popular in Austria. It's just impossible to resist this meltingly decadent dessert. Add some crunchy walnuts and you won't regret it!

Ingredients

Apple-Raisin Filling

  • ½ cup PRANA organic sultana raisins
  • 1 tbsp lemon juice
  • 1 tbsp white wine
  • 1 ½ tbsp PRANA organic coconut oil
  • 4 to 5 cooking apples (Cortland, McIntosh, Lobo, Spartan...)
  • 3 tbsp PRANA organic fair trade cane sugar
  • ½ tsp organic fair trade ground Ceylon true cinnamon
  • Zest of one lemon
  • ½ cup PRANA organic raw walnuts

Phyllo Pastry with Nuts

  • 4 sheets phyllo pastry
  • 4 tbsp PRANA organic coconut oil, melted (to brush pastry)
  • 6 tbsp PRANA organic nuts of your choice (almonds, walnuts, pecans)
  • 4 tbsp PRANA organic fair trade cane sugar
  • ½ tsp organic fair trade ground Ceylon true cinnamon

Preparation

Apple-Raisin Filling

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

Phyllo Pastry with Nuts

  1. Finely chop your choice of nuts in a food processor. Add sugar and cinnamon, then pulse briefly. Set aside. 
  2. Place one 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 tbsp of the nut mix. Cover with another phyllo sheet, brush with coconut oil and sprinkle with nut mix. Repeat with remaining phyllo sheets, setting aside a little nut mixture to top strudel at the end. 
  3. Spoon apple mixture on the last layer, forming a line near the bottom with a 2-inch empty border all around. 
  4. Gently fold in the left and right sides of layered phyllo. 
  5. Carefully fold the top half of phyllo over the apple mixture, then gently roll the dough over itself to form the strudel (see video here). 
  6. Brush the top with a little coconut oil and sprinkle with remaining nut mix. 
  7. Bake in oven about 20 minutes or until the strudel is golden brown.
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