Another recipe from Clean Eating and it looks delicious. I haven’t tried it yet, but will at some point.
- 2.5 lb Golden Delicious apples (about 5 large apples); peeoled, cored, and roughly chopped
- 1 c unsweetened raisins
- 1 c chopped unsalted toasted walnuts
- 3 tbsp raw honey
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 12 sheets frozen whole wheat or spelt phyllo, thawed
- 4 tbsp olive oil
- 1.2 c whole wheat bread crumbs
Arrange rack in center of oven and preheat oven to 400 degrees F. Line a large rimmed baking sheet with either parchment paper or a silicone baking mat.
In a large bowl, combine apples, raisins, walnuts, honey, vanilla, cinnamon, and nutmet; set aside
Arrange 1 sheet of phyllo on a clean work surface, long edge parallel to the counter’s edge. Using a pastry brush, brush a minimal amount of oil onto phyllo, then evenly scatter 2 tsp bread crumbs over top. Place another phyllo sheet directly on top. Again brush with oil and scatter bread crumbs. Repeat layers for a total of 6 sheets of phyllo. Do no brush oil or scatter bread crumbs on top layer.
Spread half of apple filling into a long log on top of phyllo sheets, leaving 1″ at bottom and sides of phyllo. Snugly roll all phyllo layers over filling, jellyroll style, tucking in sides after first roll covers filling. Repeat steps to assemble and roll a second strudel with remaining 6 phyllo sheets and remaining half of apple filling. You should be left with 2 rolls, each measuring about 3″ x 16″. Carefully transfer both rolls to baking sheet and brush rolls with oil.
Bake strudels until deep golden brown and crisp, about 30 – 40 min. Transfer baking sheet to wire rack to cool. To serve, use a serrated knife to cut each roll crosswise into 6 portions.
Serve warm or at room temperature with 1 tsp Cinnamon Honey Cream Cheese Sauce.