It’s best to make this to share with family and friends, and your slice needs to be small! If the strudel doesn’t a get eaten and you’re worried you’re going to pick at the leftovers, pop it in the freezer and only ever defrost a little bit at a time. Think twice: don’t go for the extra slice.
Recipe from Lisa Riley's Honesty Diet published by Penguin
300g Golden Delicious apples, diced
1⁄2 teaspoon ground cinnamon
1 tablespoon clear honey 3 sheets of lo pastry
1 egg white, lightly beaten 25g aked almonds
2 teaspoons low-fat crème fraîche (optional), to serve
Extra cinnamon (optional), to garnish
Preheat the oven to 190°C/Fan 170oC/Gas 5.
Cook the apples, sultanas, cinnamon and three-quarters of a tablespoon of honey in a saucepan on the hob over a low heat for8–10 minutes, or until the fruit is soft.
When you are ready to assemble the strudel, unroll the lo pastry sheets. Brush one sheet with egg white, place another sheet on top of it, and repeat twice. Spoon the fruit mixture lengthways across one edge of the pastry, leaving 1cm of space at each end. Roll up the strudel, beginning with the side where the filling is and working across to the other side so you are left with a long tube shape. Press the edges together firmly to seal, and seal the ends well with egg white.
Line a baking tray with greaseproof paper and carefully place the strudel on to the tray. Brush the remaining honey across the top and slash the pastry at 2cm intervals along the length of the strudel. Scatter over the baked almonds and bake in the oven for30–40 minutes.
Allow the strudel to cool for 5 minutes, and serve with a little low-fatcrème fraîche. Sprinkle with extra cinnamon if required.
Lisa’s tip: Filo pastry sheets can dry out very quickly, so keep them wrapped or covered until you’re ready to use them.
Per serving (including crème fraiche) 255cals | 6g protein | 6g fat (1g saturates) | 44g carbs (28g total sugars) | 3g fibre