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Apple Strudel with Cinnamon Honey Cream-Cheese Sauce

Chopped Golden Delicious apples, raisins and toasted walnuts rolled up in layered whole-wheat phyllo and baked until crisp. It is cut into portions and served warm with a small spoonful of sweet cinnamon cream-cheese sauce.

Serves 12. Makes 2 strudel rolls. · 90 min · dessert · Austrian · vegetarian

Ingredients

Main

  • 2½ pound Golden Delicious apple, peeled, cored and roughly chopped (about 5 large apples)
  • 1 cup raisins, unsweetened
  • 1 cup walnuts, chopped, unsalted, toasted
  • 3 tablespoon raw honey
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground nutmeg
  • 12 sheet whole-wheat or spelt phyllo, frozen, thawed
  • 4 tablespoon olive oil
  • ½ cup whole-wheat bread crumbs

Cinnamon Honey Cream-Cheese Sauce

  • ½ cup low-fat plain cream cheese, at room temperature (4 oz)
  • 2 tablespoon raw honey
  • 2 tablespoon skim milk
  • ¼ teaspoon ground cinnamon

Method

  1. ONE: Arrange rack in center of oven and preheat oven to 400ºF. Line a large rimmed baking sheet with either parchment paper or a silicone baking mat.
  2. TWO: In a large bowl, combine apples, raisins, walnuts, honey, vanilla, cinnamon and nutmeg; set aside.
  3. THREE: Arrange 1 sheet of phyllo on a clean work surface, long edge parallel to the counter's edge. Using a pastry brush, brush a minimal amount of oil onto phyllo, then evenly scatter 2 tsp bread crumbs over top. Place another phyllo sheet directly on top. Again, brush with oil and scatter bread crumbs. Repeat layers for a total of 6 sheets of phyllo. Do not brush oil or scatter bread crumbs on top layer. Spread half of apple filling into a long log on top of phyllo sheets, leaving 1 inch at bottom and sides of phyllo. Snugly roll all phyllo layers over filling, jellyroll style, tucking in sides after first roll covers filling. Repeat steps to assemble and roll a second strudel with remaining 6 phyllo sheets and remaining half of apple filling. You should be left with 2 rolls, each measuring approximately 3 x 16 inches. Carefully transfer both rolls to baking sheet and brush rolls with oil.
  4. FOUR: Bake strudels until deep golden brown and crisp, about 30 to 40 minutes. Transfer baking sheet to wire rack to cool. To serve, use a serrated knife to cut each roll crosswise into 6 portions. Serve warm or at room temperature with 1 tbsp Cinnamon Honey Cream-Cheese Sauce.
  5. CINNAMON HONEY CREAM-CHEESE SAUCE: In a small bowl, beat together all ingredients until evenly blended and smooth. Cover and refrigerate for at least 1 hour to allow flavors to meld.

Notes

Sauce makes 1/3 cup; total time 5 minutes. To maximize the flavor and consistency of this sweet sauce, remove it from the refrigerator about 30 minutes before serving. Note on rolling: tucking in sides to enclose filling will keep ends secure when phyllo is baked.