Who doesn’t love apple desserts? Especially when they’re wrapped up in light and flaky dough. One of the down sides of most apple strudel recipes is that they use either puff pastry or pie dough for the outer wrap. While they’re both delicious, they’re also really high in calories and fat. In my recent quest to find a good alternative, I happened across the delightful Phyllo dough. I’m enjoying playing around with it, so I decided to try the traditional apple strudel recipe as an apple wrap with phyllo dough instead of pastry dough. It was delicious. It’s even more light than the traditional strudel recipes. Typically, the strudel is a little more heavy, dense and rich. This is light, sweet but still tart and really delicious. I have to stop myself from eating more than I should of this one. I love the contrasts of the tart, crisp-tender apples and the light, flaky dough. It’s delicious, easy and I’ll definitely be doing this one again.
- 1 roll Phyllo dough 8 oz
- 4 cups crisp, tart fresh apples
- 1/2 cup sugar
- 2 tsp cinnamon
- 1 tsp vanilla
- 1 Tbsp flour
- egg wash 1 egg whtie + 2 Tbsp water
- 2 Tbsp cinnamon sugar 2 Tbsp sugar + 1/2 tsp cinnamon
Preheat the oven to 400 degrees F.
Combine the apples, sugar, cinnamon, vanilla and flour.
Roll out the dough.
Top the dough with the apple mixture.
Fold the sides of the dough over the top of the apple mixture.
Brush with the egg wash and sprinkle with cinnamon sugar.
Slice several air vents in the top.
Bake for 15-18 minutes, or until golden brown.
Entire recipe makes 8 servings
Serving size is about 2 inch slice
Each serving = 6 Smart Points
PER SERVING: 155 calories; 1.9g fat; .4g saturated fat; 32.7g carbohydrates; 12.9g sugar; 2.8g protein; 3.5g fiber