Dried Apple and Cheddar Strudel Recipe

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Dried Apple and Cheddar Strudel
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Ingredients
10
Count
Nutrition
335
Calories
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Ingredients:

  • 3/4 lb dried apples
  • 3 cups apple cider
  • 1 1/2 cups grated cheddar (about 6 oz)
  • 1/4 cup dried cranberries (available at specialty foods shops and some supermarkets) or raisins
  • 4 tbsp sugar
  • 2 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • six 18- by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel

Directions:

  1. In a large saucepan combine the apples with the cider and simmer them, stirring occasionally, for 15 to 20 minutes, or until they are softened but not mushy. Drain the apples and let them cool. In a large bowl toss the apples with the Cheddar, the cranberries or raisins, 3 tablespoons of the sugar, 1/2 teaspoon of the cinnamon, and the allspice and combine the filling well. The filling may be made 1 day in advance and kept covered and chilled.
  2. In a small bowl stir together the bread crumbs and 1 teaspoon of the remaining cinnamon and reserve the mixture. In another small bowl stir together the remaining 1 tablespoon sugar and the remaining 1 teaspoon cinnamon and reserve the cinnamon sugar.
  3. Preheat the oven to 425°F. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put a sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the reserved bread crumb mixture. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of the phyllo on top.
  4. Spread the filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet and brush it with the remaining butter. Arrange 1/2-inch-wide strips of wax paper 1/2 inch apart diagonally across the strudel. Transfer the reserved cinnamon sugar to a small sieve, shake it evenly over the strudel, and remove the wax paper strips carefully. Bake the strudel in the lower third of the oven for 20 to 25 minutes, or until it is golden, and let it cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 20 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 334.84 Kcal (1402 kJ)
Calories from fat 129.58 Kcal
% Daily Value*
Total Fat 14.4g 22%
Cholesterol 41.41mg 14%
Sodium 193.58mg 8%
Potassium 331.1mg 7%
Total Carbs 48.75g 16%
Sugars 40.77g 163%
Dietary Fiber 4.64g 19%
Protein 6.23g 12%
Vitamin C 2.6mg 4%
Vitamin A 0.1mg 3%
Iron 0.9mg 5%
Calcium 184.4mg 18%
Amount Per 100 g
Calories 193.71 Kcal (811 kJ)
Calories from fat 74.96 Kcal
% Daily Value*
Total Fat 8.33g 22%
Cholesterol 23.96mg 14%
Sodium 111.99mg 8%
Potassium 191.55mg 7%
Total Carbs 28.2g 16%
Sugars 23.59g 163%
Dietary Fiber 2.68g 19%
Protein 3.61g 12%
Vitamin C 1.5mg 4%
Vitamin A 0.1mg 3%
Iron 0.5mg 5%
Calcium 106.7mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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