PHYLLO DOUGH APPLE STRUDEL

PHYLLO DOUGH APPLE STRUDEL image

Categories Fruit

Number Of Ingredients 10

10 sheets 14 x 18 inch phyllo dough
4 Tablespoons melted butter or 1/2 butter and 1/2 coconut oil
1 large granny smith apple (chopped to equal about 2 cups)
1/4 cup walnut pieces
2 teaspoons lemon juice
2 Tablespoons sugar
1 Tablespoon cinnamon
2 Tablespoons Coconut or agave nectar, or corn syrup
1/2 teaspoon vanilla extract
pinch of salt

Steps:

Chop apples and mix with lemon juice, 1 1/2 tsp. cinnamon, nectar, 1 Tbsp. sugar, walnuts, vanilla extract, salt and 1 tablespoon of the melted butter. Set aside. Mix melted butter (and oil), 1/4 tsp cinnamon, 2 tsp sugar in a small dish. Lay one sheet of phyllo dough out and brush with melted butter mixture. Repeat layering until all 10 sheets of phyllo are used. Put all the apple mixture in the center of the dough. Fold one side over mound of apples. Brush top layer with butter and fold other side to overlap about an inch. Lay sheet of parchment paper over and flip so seam side is down on top of parchment on baking sheet. Press ends together gently (some juice will leak out when baking). Brush top with remaining melted butter and sprinkle with cinnamon and a little sugar. Bake at 350 for about 30 minutes or until browned and puffed up. Let cool a bit before cutting using a very sharp knife. Serve alone or with vanilla ice cream.