Filo pastry is considerably lower in fat than all other types of pastry, so it is ideal for using in low-fat desserts.
Ingredients
- 750g Cox’s apples
- 200g frozen cranberries
- 75g dried cranberries
- 50g ground almonds
- 75g caster sugar
- 4 tbsp sunflower or grapeseed oil, plus extra for brushing and greasing
- Finely grated zest of 1 orange
- 12 sheets filo pastry
- 1 tbsp flaked almonds
- 3 tbsp runny honey
Method
- 1. Preheat the oven to 190°C/fan170°C/gas 5. Peel, core and thinly slice the apples into a bowl. Mix in the frozen and dried cranberries, ground almonds and sugar.
- 2. Mix the oil and orange zest together in a bowl. Unroll the pastry and cover with a damp cloth to stop it from drying out. Place 3 sheets of pastry, long sides slightly overlapping, onto a work surface and brush lightly with the orange-flavoured oil. Cover with another 3 sheets of pastry, brush again, and repeat twice more, so you have 4 layers of filo pastry.
- 3. Arrange the fruit in a narrow strip, lengthways down the centre of the pastry to within 3cm of each shorter edge. Fold the 2 shorter edges over the filling and then fold over 1 long edge and tuck the fruit firmly underneath the pastry. Brush with any remaining orange oil and fold over the other edge, so that it overlaps by at least 5-6cm. Carefully transfer the strudel to a large oiled baking sheet. Brush with a little plain oil, then scatter with the almonds. Bake for 35-40 minutes, until crisp and golden.
- 4. Warm the honey in a small pan. Transfer the strudel to a board and cut into slices. Serve on warmed plates, drizzled with the warm honey.
Nutritional info
Per serving (based on 8) 245kcals, 7.3g fat (0.9g saturated), 3.7g protein, 43.1g carbs, 30.9g sugar, trace salt
Chef's tip
This would also be lovely served with some hot, low-fat custard, fromage frais or Greek yogurt.