Raspberry and Apple Strudel

Course : Fruits
Serves: 8
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1/2 pound cooking apples -- peeled,cored-sliced
12 medium frozen whole raspberries -- no syrup, dry freeze
2 tablespoons water
1/4 cup granulated sugar
1/2 pound chopped -- mixed nuts
1 tablespoon cinnamon
8 sheets filo pastry dough
1/4 cup reduced fat-margarine -- melted
1 tablespoon powdered sugar

Preparation / Directions:

1. Preheat oven to 375ΓΈ. Grease a baking sheet. Into a saucepan, put apples , raspberries and water. Cover and simmer until just soft. Stir in granulated sugar and cool. Stir in nuts and cinnamon. 2. Place one sheet of pastry dough on a sheet of parchment paper. Brush lightly with the margarine. Place another sheet of dough on top, then layer remaining sheets of dough on top of one another, brushing lightly with margarine. Spoon fruit mixture over dough eaving a 1-inch border uncovered all around edge. Fold these edges over the fruit mixture, 3. With a long side toward you, using parchment paper, roll strudel. Carefully place it on greased baking sheet, seam side down. Brush lightly with margarine. Bake 40- minutes. Sift with powdered sugar. Makes 8 servings


Nutritional Information:

30 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 8g Carbohydrate; 0mg Cholesterol; trace Sodium

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