ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Individual Apple Strudels

Photo: John Autry; Styling: Cindy Barr
Yield 8 servings (serving size: 1 strudel)
You can make these several hours ahead; tent loosely with foil and leave at room temperature. Put in a 400° oven for a few minutes to warm and crisp just before serving.

Ingredients

  • 1/2 cup shelled dry-roasted pistachios
  • 4 cups diced peeled apple (about 1 1/2 pounds)
  • 1/4 cup turbinado sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cardamom
  • 32 (14 x 9-inch) sheets frozen whole-wheat phyllo dough, thawed
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons powdered sugar

Nutrition Information

  • calories 278
  • fat 10.8 g
  • satfat 3.9 g
  • monofat 4.5 g
  • polyfat 1.7 g
  • protein 5.3 g
  • carbohydrate 41.8 g
  • fiber 2.7 g
  • cholesterol 11.5 mg
  • iron 1.9 mg
  • sodium 261 mg
  • calcium 19 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place pistachios in a food processor; process until finely ground.

  3. Combine apple, turbinado sugar, cornstarch, and cardamom in a large bowl; toss well.

  4. Stack 2 phyllo sheets on a large cutting board or work surface (cover remaining dough to keep from drying). Lightly brush phyllo stack with butter; sprinkle with about 1 tablespoon ground pistachios. Top with 2 more phyllo sheets. Spoon about 1/2 cup apple mixture along 1 short edge of phyllo stack, leaving a 2-inch border on all sides. Fold over the long edges of phyllo to cover about 1 1/2 inches of apple mixture on each end. Starting at short edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or the strudel may split.) Place strudel, seam side down, on a baking sheet lined with parchment paper. Repeat procedure with remaining phyllo sheets, butter, pistachios, and apple mixture to form 8 strudels total.

  5. Pierce each strudel 2 times with a fork. Brush tops with remaining butter. Bake at 375° for 35 minutes or until crisp and golden brown. Sprinkle evenly with 2 tablespoons powdered sugar. Serve strudels warm or at room temperature.