Apple Strudel Squares

Using frozen phyllo dough will help you become an accomplished strudel baker.

(0)
(0)
Save and Share
  • prep time 35 min
  • total time 35 min
  • ingredients 13
  • servings 12
 

Ingredients

Strudel

Butter-flavored nonstick cooking spray
4
large baking apples, peeled, sliced
1/2
cup dried currants
1/3
cup firmly packed brown sugar
1/4
cup slivered almonds
1/2
teaspoon cinnamon
1/4
teaspoon nutmeg
2
tablespoons All Purpose Flour
18
(14x12-inch) frozen phyllo (filo) pastry sheets, thawed

Topping

1/2
cup nonfat sour cream
1
tablespoon brown sugar
1/4
teaspoon cinnamon
1/8
teaspoon nutmeg

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Lightly spray 13x9-inch pan with nonstick cooking spray. In large bowl, combine all strudel ingredients except pastry sheets; mix well.
  • 2 On waxed paper or foil-lined work surface, quickly layer 6 pastry sheets, spraying with nonstick cooking spray after stacking each. Fold stack in half to form 12x7-inch rectangle. Place in spray-coated pan. Top with half of apple mixture.
  • 3 Stack 4 pastry sheets, again spraying each sheet. Fold in half to form 12x7-inch rectangle. Place on top of apples in pan. Top with remaining apples.
  • 4 Stack remaining 8 pastry sheets, spraying each sheet. Fold in half; place on top of apples. Spray top with cooking spray. If desired, sprinkle with 1/2 teaspoon sugar.
  • 5 Bake at 425°F. for 5 minutes. Reduce heat to 350°F.; bake 25 to 35 minutes or until deep golden brown. Cool slightly.
  • 6 In small bowl, combine all topping ingredients; blend well. Refrigerate until serving time. Cut strudel into squares; serve warm or at room temperature with topping.
  • 1 Heat oven to 425°F. Lightly spray 13x9-inch pan with nonstick cooking spray. In large bowl, combine all strudel ingredients except pastry sheets; mix well.
  • 2 On waxed paper or foil-lined work surface, quickly layer 6 pastry sheets, spraying with nonstick cooking spray after stacking each. Fold stack in half to form 12x7-inch rectangle. Place in spray-coated pan. Top with half of apple mixture.
  • 3 Stack 4 pastry sheets, again spraying each sheet. Fold in half to form 12x7-inch rectangle. Place on top of apples in pan. Top with remaining apples.
  • 4 Stack remaining 8 pastry sheets, spraying each sheet. Fold in half; place on top of apples. Spray top with cooking spray. If desired, sprinkle with 1/2 teaspoon sugar.
  • 5 Bake at 425°F. for 5 minutes. Reduce heat to 350°F.; bake 25 to 35 minutes or until deep golden brown. Cool slightly.
  • 6 In small bowl, combine all topping ingredients; blend well. Refrigerate until serving time. Cut strudel into squares; serve warm or at room temperature with topping.

EXPERT TIPS

toggle

Expert Tips

Almonds First cousin to the peach, almonds are native to West Asia and are grown profusely in the Mediteranean-although California is quickly becoming a large producer. They are flat oval-shaped nuts covered with a brown skin, which is sometimes removed by blanching. Blanched and unblanched almonds are available at grocery stores and specialty shops. Unshelled almonds can be stored in a cool place for up to six months. Store shelled airtight in the refrigerator for up to three months or in the freezer for up to six months.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
270
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
160mg
160%;
Total Carbohydrate
39g
39%
(Dietary Fiber
3g
3%
  Sugars
19g
19%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
4%;
Calcium
4%;
Iron
8%;
Exchanges:
1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.