Healthy apple strudel with cardamom ricotta

14 Oct

I do love a bit of strudel. Last Christmas when Man Woman went to Cologne and Freiburg for Christmas, we spent a lot of time trying to find strudel, but alack, no luck. The hideous marzipany stollen was everywhere, but studel, nein mein frau. Perhaps strudel is Austrian or something.

The thing with baking fruits in anything is that there is absolutely no need to add sugar, especially if you throw some dried fruits in there. Plus, adding maple or agave syrup or honey at the end means you can control how sweet it is. This is sweet and dessert-y, but a little swirl of agave made it feel perhaps less healthy than it actually is.

Apple strudel (six smallish portions)

  • 4 Granny Smith apples
  • 3 TBSP sultanas
  • 6 sheets filo pastry
  • 4 TBSP apple puree (optional)
  • 2 tsp cinnamon
  • squeeze of lemon or orange juice
  • 1 tsp unsalted butter

Peel and chop apples into about 2cm squares, holding back about 1/8 of the apples. Throw into deep saucepan over medium heat with butter. Cook for about 5 minutes and add sultanas, cinnamon and juice. Add remaining apples and cook until majority of mix is soft.

Lay a few sheets of filo pastry on bench. Brush with melted butter, add another sheet and repeat twice.

Place the apple mix along one side of the pastry in a log shape, leaving about 3cm from the edge.

Roll pastry over once, then dab apple puree near the log. Roll over again and dab more apple puree.

Brush top with butter and cook in oven at 180c for about 20minutes (but check on it).

Cardamom ricotta

  • 4 cardamon pods, ground in mortar and pestle
  • 200g ricotta


Serve strudel in slices with ricotta. Swirl agave nectar over both and sprinkle cinnamon.


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