Fruit Strudel
A sweet and flaky fruit strudel filled with tender apples, pears, apricots, and raisins, perfect for dessert or a delightful snack for fruit lovers.
Ingredients
- 1 1/2 cups apples, peeled, cored, and diced
- 1 1/2 cups pears, peeled, cored, and diced ⓘ
- 1 cup fresh apricots, cored, diced, drained, and rinsed ⓘ
- 1/3 cup seedless raisins ⓘ
- 6 phyllo sheets ⓘ
- 1/4 cup brown sugar, packed
- 1 tablespoon vanilla ⓘ
- 4 tablespoons Molly McButter ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
Instructions
- Preheat oven to 350°F.
- Spray a cookie sheet with nonstick spray.
- In a medium bowl, combine apples, pears, apricots, raisins, brown sugar, vanilla, Molly McButter, cinnamon, and nutmeg.
- Spread the fruit mixture on the prepared cookie sheet.
- Bake at 350°F for 20 to 25 minutes until fruit is tender.
- Cool completely.
- Increase oven temperature to 400°F.
- Layer three phyllo sheets on top of each other.
- Spoon one-half of the fruit mixture along the edge of the layered phyllo sheets.
- Roll the phyllo jelly roll fashion and place on a cookie sheet prepared with nonstick spray.
- Spray the strudel with spray to prevent drying.
- Score the top of the strudel with 7 diagonal cuts, not cutting all the way through.
- Repeat the process for the second strudel.
- Bake for about 10 minutes until golden.
Tips & Substitutions
To enhance the flavor of your fruit strudel, consider adding a tablespoon of lemon juice to the fruit mixture for a bright touch. If you don't have Molly McButter, you can substitute it with melted butter or a plant-based alternative. For a unique twist, try adding cherries or blueberries instead of apricots. Make sure to keep the phyllo dough covered while working to prevent it from drying out.
Serving Suggestions
Serve the fruit strudel warm, dusted with powdered sugar for a touch of elegance. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, consider serving it alongside a light salad, such as a refreshing Low Calorie Potato Salad, to balance the sweetness.
Storage & Reheating
Store any leftover fruit strudel in an airtight container in the refrigerator for up to 3 days. To reheat, place the strudel in a preheated oven at 350°F for about 10 minutes to restore its crispiness. You can also microwave individual slices for about 30 seconds, but the texture may be less crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Strudel contains roughly 452 calories, with 1g protein, 97g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit for this recipe?
Yes, you can use frozen fruit, but make sure to thaw and drain it well to prevent excess moisture in the strudel. This will help maintain the crispy texture of the phyllo dough.
How do I know when the strudel is done baking?
The strudel is done when it turns a golden brown color and the phyllo is crisp. You can also check the internal temperature, which should be around 190°F to ensure the fruit is heated through.
Can I make this recipe ahead of time?
Yes, you can prepare the fruit filling in advance and assemble the strudel the day you plan to bake it. This allows the flavors to meld, making for an even tastier strudel.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).