Apple and sultana strudel

Large 344

This is apple pie without the high-fat crust.


It’s perfect for when you fancy something warming and indulgent but don’t want the associated calories. A serving comes in at just 120 calories and 1.4g fat. This delicious strudel will freeze well as a whole dessert or you can slice it into portions and reheat it from frozen.
Large 344

Method

1.

Preheat the oven to 200C, 400F, Gas Mark 6. Lightly grease a non-stick baking tray with oil spray.

2.

Place the apples in a large saucepan and cook over a low heat for 15-20 minutes until soft. Spoon into a bowl and allow to cool.

3.

Separate the filo pastry sheets. Place on a tea towel and brush lightly with beaten aquafaba. Continue adding the remaining sheets, brushing each layer with aquafaba.

4.

Spread the cooked apple over the pastry, leaving a 2.5cm (1in) border around the edge. Sprinkle with sugar and sultanas and dust with cinnamon.

5.

Fold in the two short sides of the pastry, roll up like a Swiss roll and place on the baking tray.

6.

Brush the top with beaten aquafaba and bake in the oven for 20 minutes until crisp and golden.

7.

Dust with icing sugar and serve hot.

Tips

This is apple pie without the high-fat crust. It will freeze weel as a whole dessert or you can slice it into portions and reheat from frozen.

Ingredients

  • 6 (approx 20-30cm (8-12in)) sheets of filo pastry
  • 2 tbsps aquafaba, lightly beaten
  • 2 tbsps demerara sugar
  • 4 large cooking apples, peeled, cored and sliced
  • 75g sultanas
  • icing sugar, for dusting
  • 2 tsps ground cinnamon
  • rapeseed oil spray
  • Method

    1.

    Preheat the oven to 200C, 400F, Gas Mark 6. Lightly grease a non-stick baking tray with oil spray.

    2.

    Place the apples in a large saucepan and cook over a low heat for 15-20 minutes until soft. Spoon into a bowl and allow to cool.

    3.

    Separate the filo pastry sheets. Place on a tea towel and brush lightly with beaten aquafaba. Continue adding the remaining sheets, brushing each layer with aquafaba.

    4.

    Spread the cooked apple over the pastry, leaving a 2.5cm (1in) border around the edge. Sprinkle with sugar and sultanas and dust with cinnamon.

    5.

    Fold in the two short sides of the pastry, roll up like a Swiss roll and place on the baking tray.

    6.

    Brush the top with beaten aquafaba and bake in the oven for 20 minutes until crisp and golden.

    7.

    Dust with icing sugar and serve hot.

    Tips

    This is apple pie without the high-fat crust. It will freeze weel as a whole dessert or you can slice it into portions and reheat from frozen.

    Summary

  • serves
    8
  • kcal per serving
    150
  • cooking time
    40 mins
  • prep time
    20 mins
  • fat percentage
    2%
  • fat per serving
    2g
  • saturates per serving
    0.3g
  • carbohydrate per serving
    30g
  • sugar per serving
    14.3g
  • fibre per serving
    2.6g
  • protein per serving
    3.6g
  • salt per serving
    0.30g
  • gluten free
    No