Apple and Walnut Strudel
- Yield: 6 servings
- Prep: 20 minutes
- Cook: 30 minutes
- 1pound cooking apples, peeled, cored, and thickly sliced
- Zest and juice of 1 lemon
- 8large sheets filo pastry
- 1ounce polyunsaturated margarine, melted
- 1ounce fresh breadcrumbs
- 3tablespoons fructose
- 2ounces walnuts, roughly chopped
- 1/2teaspoon cinnamon
- Preheat the oven to 350F. Sprinkle the apples with a little lemon juice to prevent them browning.
- Lay 4 sheets of filo side by side on a clean dish towel, overlapping the long edges by about 2 in. brunch with a little of the melted margarine. Place the 4 remaining sheets of filo on top and brush again. Cover the filo with a clean, damp dishtowel to help prevent it from drying out before you are ready to add the filling.
- Mix together the apples, breadcrumbs, lemon zest, 2 tablespoons fructose, walnuts, and cinnamon. Spoon the mixture along one long edge of the pastry. Using the dishtowel underneath the pastry to help you, roll up the pastry as you would roll up a Swiss roll.
- Put the strudel on a non-stick baking sheet, seam-side down, curling it slightly if necessary to fit onto the sheet. Brush with remaining margarine and sprinkle with remaining fructose.
- Place in the oven and bake for 15-20 minutes, or until the pastry is golden brown and the apples are soft. Cover with foil halfway through cooking if necessary.
—Reprinted with permission from The Diabetes Cookbook. Copyright 2013, DK Publishing.