Apple-Pear StrudelFlaky sheets of delicate phyllo encase a deliciously spiced apple and pear filling in this…
1/4 cup sugar, divided 1 tablespoon all-purpose flour 3/4 teaspoon ground cinnamon 1/2 teaspoon grated lemon zest 1/8 teaspoon ground nutmeg 2 cups thinly sliced peeled tart apples 1 cup sliced peeled fresh pears 1 teaspoon vanilla extract 1/2 teaspoon rum extract 8 sheets phyllo dough (14 inches x 9 inches) 1/3 cup butter, melted
In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon zest and nutmeg.
Add the apples, pears and extracts; toss to coat.
Place one sheet of phyllo dough on a work surface; lightly brush with butter.
(Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.
) Layer with seven more sheets of phyllo, brushing each layer with some of the butter.
Spoon apple mixture lengthwise over phyllo within 2 in.
of a long side; fold in edges.
Roll up, starting from the long side.
Place seam side down in a parchment-lined 15x10x1-in.
With a sharp knife, cut diagonal slits in top of strudel.
Brush with melted butter and sprinkle with remaining sugar.
Bake at 350° for 35-40 minutes or until golden brown.
Nutrition Facts 1 piece:
- 306 calories, 16g fat (10g saturated fat), 40mg cholesterol, 198mg sodium, 40g carbohydrate (23g sugars, 3g fiber), 3g protein.