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Pear and Apple Strudel

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    Pear and Apple Strudel

    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.

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    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

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    Pear and Apple Strudel

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