Archive for April 21st, 2010

Apple and Pear Strudel


1 apple, peeled and cubed

1 pear, peeled and cubed

juice and zest of one lemon [chop up the zest so there aren’t long strands]

⅓ cup turbinado sugar, divided

1 tsp cinnamon

¼ cup raw walnuts, chopped

¼ cup raw sunflower seeds

⅓ cup raisins

1 T whole wheat flour

6 sheets phyllo dough, thawed

walnut oil

pinch of salt


Preheat oven to 350°.

Add cinnamon to the sugar and mix well.  Remove 2 T and set aside.

Add apple, pear, lemon juice and zest, cinnamon sugar, walnuts, sunflower seeds, raisins, flour and salt to a bowl and mix well.

Lay a sheet of phyllo upon a baking sheet and, with your fingertips or a brush, dot it gently with walnut oil.  Add another sheet atop the first and repeat.  Repeat once again and then sprinkle with 1 T of the reserved cinnamon sugar.  Add another sheet of phyllo atop the sugared sheet and repeat the oiling process.  Add two more sheets, oiling them the same way.  [You should now have 3 oiled sheets of phyllo on either side of a layer of cinnamon sugar.]

Spread the filling out in a line, length-wise about 3 inches from the bottom edge of the sheet.  Roll the phyllo over the top of the filling and tuck in the sides as you would while wrapping a present.  Continue to roll until all the pastry has been used.  Set the strudel seam side down and gently rub the entirety with walnut oil.  Dust the remaining cinnamon sugar over the top.

Bake for 30 minutes,  or until the phyllo is golden brown on the edges.

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