Mamo's Apple Strudel (Duff Goldman) Recipe

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Mamo's Apple Strudel (Duff Goldman)
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Ingredients:

Directions:

  1. As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.
  2. Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts.
  3. Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container.
  4. Preheat the oven to 350 degrees F.
  5. In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat.
  6. On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.
  7. Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down.
  8. Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture.
  9. Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.
  10. Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with the butter/oil mixture.
  11. Cut into pieces while still hot so the crust won't break.
  12. Cook's Note: Unbaked rolls can be frozen. Just thaw and bake when ready. Baked strudel rolls can also be frozen but need some time in the oven to heat and to crisp them up. Again, cut while hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1455.93 Kcal (6096 kJ)
Calories from fat 933.24 Kcal
% Daily Value*
Total Fat 103.69g 160%
Cholesterol 161.97mg 54%
Sodium 773.23mg 32%
Potassium 334.74mg 7%
Total Carbs 125.54g 42%
Sugars 31.79g 127%
Dietary Fiber 11.28g 45%
Protein 15.12g 30%
Vitamin C 1.6mg 3%
Vitamin A 0.8mg 25%
Iron 7mg 39%
Calcium 177.5mg 18%
Amount Per 100 g
Calories 455.5 Kcal (1907 kJ)
Calories from fat 291.97 Kcal
% Daily Value*
Total Fat 32.44g 160%
Cholesterol 50.67mg 54%
Sodium 241.91mg 32%
Potassium 104.73mg 7%
Total Carbs 39.28g 42%
Sugars 9.95g 127%
Dietary Fiber 3.53g 45%
Protein 4.73g 30%
Vitamin C 0.5mg 3%
Vitamin A 0.2mg 25%
Iron 2.2mg 39%
Calcium 55.5mg 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

  • 37
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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