This is a strudel loaded with flavours, but not calories. It freezes well and can be baked from frozen; just add 10 minutes to baking time.
1 large pear, skin on, cored, and cut into 1/4 in (0.6 cm) thick slices
1 large apple, skin on, cored, and cut into 1/4 in (0.6 cm) thick slices
2 Tbsp (30 mL) maple syrup
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) freshly grated nutmeg
1 tsp (5 mL) lemon juice
6 sheets phyllo dough
2 Tbsp (30 mL) melted unsalted butter
2 Tbsp (30 mL) walnut oil
1/2 cup (125 mL) coarsely chopped toasted walnuts
Icing sugar for garnish (optional)
Preheat oven to 400 F (200 C).
In medium bowl, toss pear, apple, maple syrup, cinnamon, nutmeg, and lemon juice until coated. Lay 1 sheet of phyllo dough flat on clean work surface. Combine butter and oil, and brush phyllo sheet lightly all over with mixture. Continue with remaining 5 sheets.
Layer fruit slices down long edge of phyllo about 2 in (5 cm) from bottom edge and 1 in (2.5 cm) from each side. Sprinkle with toasted walnuts. Fold 2 in (5 cm) edge of phyllo carefully over filling and fold sides over. Roll strudel up, jelly-roll style, as tightly as possible. Brush with remaining butter/oil mixture and place seam side down on parchment paper-lined baking sheet.
Bake for 20 to 25 minutes, until golden. Remove strudel from oven and let it rest for 5 minutes. Garnish with icing sugar if desired. Using serrated knife, slice into 12 pieces.
Serves 6.
Each serving contains: 255 calories; 3 g protein; 16 g total fat (4 g sat. fat, 0 g trans fat); 27 g total carbohydrates (12 g sugars, 3 g fibre); 94 mg sodium
source: “Apples and Pears“, alive #371, September 2013
