Recipes

Gezogener Apfelstrudel

Using phyllo dough lets you make this Austrian treat in half the time. For variety, other fruits such as pears, apricots, or plums can be used instead of apples.

Serves 8

2 1/2 pounds slightly sour, peeled apples with seeds removed
1/2 cup crystal sugar or rock sugar
1/2 cup breadcrumbs
1/4 cup soft margarine for breadcrumbs, plus enough to spread over dough
1 teaspoon cinnamon
2 teaspoons vanilla
1/4 cup raisins
2 tablespoons rum
1 pound vegan phyllo dough
powdered sugar to sprinkle over baked strudel

Preheat oven to 400°F.

Cut apples into quarters, then into 1/8 inch slices. Heat margarine in a pan, then add breadcrumbs and roast them until they are golden brown. Let them cool.

Mix apples with sugar, vanilla, cinnamon, rum, and raisins.

Spread margarine evenly over the phyllo dough, and then layer the bread crumbs on top, followed by the apple mixture, leaving a _ inch margin on all sides. Roll the strudel tightly and close the ends. Place on a greased baking sheet. Spread more margarine over top of the strudel.

Bake for about 40 minutes. Sprinkle with powdered sugar. Slice into 8 pieces. Serve hot or cold.

Per serving: 414 calories; 5 g protein; 79 g carbohydrate; 10 g fat; 5 g fiber; 27 mg calcium; 359 mg sodium; calories from protein: 5%;
calories from carbohydrates: 75%; calories from fats: 20%

Source: New Century Nutrition

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