Low Sodium Apfelstrudel
Indulge in the classic flavors of Apfelstrudel with a health-conscious twist in this irresistible Low Sodium Apfelstrudel recipe. Featuring tender Granny Smith apples, a hint of ground cinnamon, plump raisins, and a dash of fresh lemon juice, this dessert delivers all the sweet warmth of traditional Austrian strudel without compromising on a low-sodium diet. Encased in delicate, buttery phyllo pastry, the filling is perfectly spiced and lightly sweetened, offering a comforting balance of tart and sweet. A sprinkle of breadcrumbs adds texture while powdered sugar lends a touch of elegance for the finishing touch. Ready in just an hour, this light and flaky strudel is perfect for serving warm or at room temperature, whether you're entertaining or simply treating yourself to a guilt-free dessert.
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Recipe Information
Ingredients
- 8 sheets Phyllo pastry sheets
- 50 grams Unsalted butter
- 4 medium Granny Smith apples
- 80 grams Granulated sugar
- 1 teaspoon Ground cinnamon
- 2 tablespoons Lemon juice
- 50 grams Raisins
- 30 grams Breadcrumbs
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel, core, and thinly slice the Granny Smith apples. Transfer them to a large mixing bowl.
Add the granulated sugar, ground cinnamon, lemon juice, and raisins to the apples. Mix well to coat the apple slices evenly.
Melt the unsalted butter in a small saucepan over low heat. Set aside to cool slightly.
Place one phyllo sheet on a clean, flat surface. Brush it lightly with melted butter and sprinkle a small amount of breadcrumbs evenly over the surface.
Layer another phyllo sheet on top and repeat the process of buttering and sprinkling with breadcrumbs until all sheets are layered.
Spread the apple mixture evenly along one of the short edges of the phyllo stack, leaving a border of about 1 inch (2.5 cm) on all sides.
Carefully roll the phyllo around the apple filling, tucking in the edges as you roll, to form a log.
Place the strudel seam side down on the prepared baking sheet. Brush the top and sides with remaining butter.
Bake in the preheated oven for 25-30 minutes, or until the phyllo pastry is golden brown and crispy.
Remove from the oven and let cool slightly on a wire rack.
Dust with powdered sugar before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 352.3 g | 128% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 203.0 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1204 mg | 26% | |
*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.
