These Harvest Strudels are packed with pumpkin, apples, walnuts and some sugar and spice. Celebrate the fall season with this crave-worthy dessert!
- 5 tablespoons unsalted butter + 1 cup, melted
- 6 apples, cut into ½” cubes
- 1 cup sugar
- 2 teaspoons ginger, ground
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 2 cups walnuts, chopped
- 1 can (15 ounce) pumpkin puree
- 2 tablespoons corn starch
- 1 package (16 ounces) Athens® Phyllo Dough (9” x 14”), thawed
- 1 cup confectioners sugar
- 2 teaspoons cinnamon
- ½ teaspoon vanilla extract
- 1-2 tablespoons water
Thaw two rolls of phyllo, following thawing instructions on package. Preheat oven to 350ºF.
In a medium skillet, melt 5 tablespoons of butter. Add apples, sugar and spices and sauté until apples soften (approximately 3-4 minutes. Add walnuts, pumpkin and corn starch. Stir until thoroughly combined and allow to cool. Refrigerate 30 minutes-1 hour to set and slightly thickened.
Unroll phyllo and cut stack in half lengthwise creating 4 ½” x 14” strips. Cover phyllo with plastic wrap, then a slightly damp towel to prevent drying out. Place one strip of phyllo on work surface and lightly brush with melted butter. Layer and repeat with two more. Spoon 2 heaping tablespoons of apple mixture approximately 1” from end of phyllo strip. Fold one corner of phyllo diagonally across to opposite edge to form a triangle. Continue to fold back and forth onto itself to end of strip. Lightly brush outside of triangle with butter. Place seam side down, at least 1″ apart, on a parchment-lined baking sheet. Repeat process with remaining phyllo and filling. Bake 20-25 minutes or until golden. In a small bowl, mix together confectioners sugar, cinnamon, vanilla and water. Drizzle over triangles after they have cooled for at least 5 minutes.
Serving size: 1 piece (197g), Amount per serving: Calories – 490, Total Fat – 29g, Saturated fat – 12g, Trans Fat – 0g, Cholesterol – 45mg, Sodium – 105 mg, Dietary Fiber – 5g, Total Carbohydrate – 56g, Sugars – 29g, Protein – 6g, Vitamin D – 0%, Calcium – 4%, Iron – 10%, Potassium – 4%