Low Sodium Apfelstrudel
Indulge in the comforting flavors of a classic dessert with a heart-healthy twist in this Low Sodium Apfelstrudel recipe. Featuring delicate layers of flaky phyllo pastry, a luscious filling of tart Granny Smith apples, sweet raisins, and a hint of warm cinnamon, this dish is both flavorful and mindful of your sodium intake. A touch of lemon juice enhances the fresh, fruity filling, while buttery breadcrumbs add texture to the thin, golden crust. Ready in just under an hour, this strudel is perfect for serving as a warm dessert or a cozy coffee pairing. Dusted with a light sprinkle of powdered sugar, it’s a guilt-free treat that doesn’t compromise on taste. Whether you're hosting guests or craving something sweet, this low-sodium take on the beloved German Apfelstrudel is sure to impress!
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Ingredients
- 8 sheets Phyllo pastry sheets
- 50 grams Unsalted butter
- 4 medium Granny Smith apples
- 80 grams Granulated sugar
- 1 teaspoon Ground cinnamon
- 2 tablespoons Lemon juice
- 50 grams Raisins
- 30 grams Breadcrumbs
- 2 tablespoons Powdered sugar
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
Peel, core, and thinly slice the Granny Smith apples. Transfer them to a large mixing bowl.
Step 3
Add the granulated sugar, ground cinnamon, lemon juice, and raisins to the apples. Mix well to coat the apple slices evenly.
Step 4
Melt the unsalted butter in a small saucepan over low heat. Set aside to cool slightly.
Step 5
Place one phyllo sheet on a clean, flat surface. Brush it lightly with melted butter and sprinkle a small amount of breadcrumbs evenly over the surface.
Step 6
Layer another phyllo sheet on top and repeat the process of buttering and sprinkling with breadcrumbs until all sheets are layered.
Step 7
Spread the apple mixture evenly along one of the short edges of the phyllo stack, leaving a border of about 1 inch (2.5 cm) on all sides.
Step 8
Carefully roll the phyllo around the apple filling, tucking in the edges as you roll, to form a log.
Step 9
Place the strudel seam side down on the prepared baking sheet. Brush the top and sides with remaining butter.
Step 10
Bake in the preheated oven for 25-30 minutes, or until the phyllo pastry is golden brown and crispy.
Step 11
Remove from the oven and let cool slightly on a wire rack.
Step 12
Dust with powdered sugar before slicing. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1121.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1786.3 |
| Total Fat 46.1g | 0% |
| Saturated Fat 25.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 110.7mg | 0% |
| Sodium 1270.4mg | 0% |
| Total Carbohydrate 352.3g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 203.0g | |
| Protein 16.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 128.4mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 1204.1mg | 0% |
Source of Calories