No Fat Pear & Apricot Strudel

This No Fat Pear & Apricot Strudel offers a lighter twist on the classic German dessert, relying on the natural sweetness of fresh pears and dried apricots rather than heavy butter. The filling is brightened with lemon juice and sweetened with maple syrup, creating a vibrant contrast to the warm notes of cinnamon and nutmeg. The phyllo dough provides a delicate, shattering crust that encases the soft, stewed fruit. It is an elegant yet simple treat perfect for a weekend brunch, a light dinner dessert, or a healthy afternoon snack. The absence of added fat makes it feel indulgent yet guilt-free, allowing the fresh flavors of the fruit to shine through.

Cooking Method: Baking, Stewing

Cuisine: German

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 395.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

This No Fat Pear & Apricot Strudel offers a lighter twist on the classic German dessert, relying on the natural sweetness of fresh pears and dried apricots rather than heavy butter. The filling is brightened with lemon juice and sweetened with maple syrup, creating a vibrant contrast to the warm notes of cinnamon and nutmeg. The phyllo dough provides a delicate, shattering crust that encases the soft, stewed fruit. It is an elegant yet simple treat perfect for a weekend brunch, a light dinner dessert, or a healthy afternoon snack. The absence of added fat makes it feel indulgent yet guilt-free, allowing the fresh flavors of the fruit to shine through.

Ingredients

1/2 cup Dried apricots
1/4 cup Raisins
2 1/2 cup Thinly sliced pears
1/2 cup Maple syrup
1 tablespoon Lemon juice
1/4 teaspoon Ground cinnamon
1/4 teaspoon Grated nutmeg
8 Sheets Phyllo dough

Directions

1
Preheat the oven to 375&# 194;Â°F (190ÃÂ°C).
2
In a medium bowl, combine the sliced pears, dried apricots, raisins, maple syrup, lemon juice, cinnamon, and nutmeg. Toss gently until the fruit is evenly coated. Let sit for 5 minutes to allow flavors to meld.
3
Unroll the phyllo dough and cover all but the top sheet with a damp kitchen towel to prevent drying out.
4
Place one sheet of phyllo on a clean work surface. Brush lightly with water or a thin layer of oil if desired for crispiness (optional for fat-free version).
5
Layer the remaining phyllo sheets on top, brushing each lightly with water or oil as you go, to create a stack of 8 sheets.
6
Spoon the fruit mixture evenly down the center of the phyllo stack, leaving a 2-inch border on all sides.
7
Fold the left and right sides of the phyllo over the filling. Roll tightly from the bottom up to form a log shape.
8
Transfer the strudel seam-side down onto a parchment-lined baking sheet.
9
Bake for 20-25 minutes, or until the phyllo is golden brown and crispy.
10
Remove from oven and let cool for 5 minutes before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 395.1kcal

% Daily Value *
Total Fat 9.5g15%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 354.0mg15%
Total Carbohydrate 71.2g24%
Dietary Fiber 5.0g20%
Sugars 26.4g
Protein 8.8g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keep unused phyllo dough covered with a damp towel at all times to prevent it from drying out and cracking.

For a crispier crust, you can lightly brush the phyllo sheets with a small amount of vegetable oil or melted coconut oil, though this adds fat to the recipe.

Serve warm with a dollop of vanilla yogurt or a scoop of ice cream for a richer dessert experience.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ÃÂ°F for 10 minutes to restore crispiness.

Keywords: pear, apricot, strudel, phyllo, vegan, no fat, german, dessert, baked, fruit, cinnamon, nutmeg, maple syrup, healthy, raisins, easy, sweet, pastry, light

Read it online: https://www.chefs-mate.com/recipe/no-fat-pear-apricot-strudel/