Fillings for Strudel
Yield
6 servingsPrep
30 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 |
apples
tart |
*
|
|
| 1 | cup |
walnuts
|
|
| ½ | cup |
raisins white
|
* |
| 1 | x |
cinnamon
|
*
|
| 1 | x |
sugar
|
*
|
| ½ | cup |
bread crumbs
(unseasoned) |
|
| 1 | x |
vegetable oil
to brush dough |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 |
apples
tart |
*
|
|
| 237 | ml |
walnuts
|
|
| 118 | ml |
raisins white
|
* |
| 1 | x |
cinnamon
|
*
|
| 1 | x |
sugar
|
*
|
| 118 | ml |
bread crumbs
(unseasoned) |
|
| 1 | x |
vegetable oil
to brush dough |
*
|
Directions
Peel, core and slice apples thinly or dice Place apples in a row at one end of stretched dough. Top it with walnuts, raisins, sugar and cinnamon. Brush all dough surface with oil. Sprinkle surface with sugar, cinnamon and bread crumbs. Roll dough with the help of kitchen towel underneath it. Transfer dough to an oiled cookie sheet, make slits at 3 inch intervals. Baste with oil. Bake 1 hour in 300 F oven. Remove from oven and move strudel so it doesn't stick. (because of the sugar) Sprinkle confectioner sugar on top
