Low Fat Apfelstrudel
Indulge in the warm, spiced flavors of this low-fat Apfelstrudel, a light and irresistible twist on the classic German dessert. Made with delicate layers of phyllo pastry, tart-sweet apples, plump raisins, aromatic cinnamon, and a hint of vanilla, this strudel is as wholesome as it is delicious. Toasted breadcrumbs add a subtle crunch, while a touch of non-stick cooking spray ensures a golden, crispy finish without the added calories. Perfect as a guilt-free treat, this Apfelstrudel is ready in just over an hour and serves eight, making it ideal for weeknight desserts or festive gatherings alike. Serve it warm with a dusting of powdered sugar or a dollop of low-fat whipped cream for a truly satisfying experience. With keywords like "low-fat strudel," "healthy German dessert," and "light apple pastry," this recipe is designed to satisfy both your cravings and your quest for easy, health-conscious baking.
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Recipe Information
Ingredients
- 8 sheets Phyllo pastry sheets
- 4 medium Apples
- 2 tablespoons Lemon juice
- 3 tablespoons Brown sugar
- 1 teaspoon Cinnamon
- 0.25 cup Raisins
- 1 teaspoon Vanilla extract
- 0.5 cup Breadcrumbs
- 2 tablespoons Unsalted butter
- Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel, core, and slice the apples thinly. Place them in a bowl and toss with lemon juice to prevent browning.
Add brown sugar, cinnamon, raisins, and vanilla extract to the apple mixture. Stir until the apples are evenly coated.
Melt the butter in a small pan over low heat. Add breadcrumbs to the melted butter and toast them until golden brown. Remove from heat and let cool.
On a clean, dry surface, lay out one phyllo sheet. Lightly spray with non-stick cooking spray, then place another sheet on top. Repeat with all sheets until you have a stack of four phyllo sheets.
Sprinkle the breadcrumb mixture evenly over the top phyllo sheet, then spread the apple mixture evenly over the breadcrumbs, leaving about a 2-inch border on all sides.
Carefully fold in the short edges of the phyllo dough, then roll the strudel from the longer side into a tight log.
Place the strudel seam-side down on the prepared baking sheet. Lightly spray the top with non-stick cooking spray to help it brown.
Bake the strudel for 30-35 minutes or until golden brown and crispy.
Allow to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1637 mg | 71% | |
| Total Carbohydrate | 292.2 g | 106% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 133.4 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1171 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
