Giant Apple-Raisin Strudel

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Gorgeous layers of sweet apples, raisins, and cinnamon rolled in a gluten-free version of German pastry dough will make this recipe a new favorite.
Serves 8 (serving size: 1/8 of strudel)

Ingredients

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2.1 ounces sweet white sorghum flour (about 1/2 cup)
1.8 ounces oat flour (about 1/2 cup)
1.3 ounces white rice flour (about 1/4 cup)
1.15 ounces cornstarch (about 1/4 cup)
1 tablespoon granulated sugar
2 teaspoons xanthan gum
1/4 teaspoon salt
2 ounces 1/3-less-fat cream cheese (about 1/4 cup), softened
4 tablespoons butter, softened
1 tablespoon 1% low-fat milk
1 large egg
3 1/4 cups sliced peeled McIntosh apple (about 1 pound)
1/4 cup packed brown sugar
3 tablespoons raisins
1 tablespoon fresh lemon juice
1 tablespoon chilled butter, cut into small pieces
1 teaspoon cornstarch
1/8 teaspoon ground cinnamon
White rice flour, for dusting
1 tablespoon butter, melted
1 teaspoon turbinado sugar
1 teaspoon powdered sugar

Preparation

Hands-on: 20 Minutes
Total: 3 Hours

1. Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Sift together flours, cornstarch, granulated sugar, xanthan gum, and salt in a medium bowl.

2. Place cream cheese, softened butter, milk, and egg in a food processor; process until blended. Add flour mixture; process until blended and dough pulls away from sides. Shape dough into a ball; wrap in plastic wrap. Chill 1 hour.

3. Preheat oven to 375°.

4. Combine apple and next 6 ingredients (through cinnamon), tossing to coat apple.

5. Place dough on a baking sheet lined with parchment paper and lightly floured. Cover with an additional sheet of parchment paper. Roll dough into a 13-inch circle; remove top layer of parchment paper. Spoon apple mixture onto half of circle, leaving a 1-inch border around outside edges.

6. Fold dough over filling; press edges together with a fork to seal. Brush top of dough with melted butter; sprinkle with turbinado sugar.

7. Cut three diagonal slits into top of strudel using a sharp knife. Bake at 375° for 40 minutes or until golden brown. Cool completely on pan. Sprinkle with powdered sugar before serving.

Created date

October 2014

Nutritional Information

Calories 261
Fat 11.8 g
Satfat 6.2 g
Monofat 3.2 g
Polyfat 0.9 g
Protein 3.7 g
Carbohydrate 36.8 g
Fiber 3 g
Cholesterol 51 mg
Iron 0.8 mg
Sodium 188 mg
Calcium 32 mg