Strudel may look fussy and complicated, but the multiple layers of phyllo actually make this dessert very forgiving and earn you baking-genius points. Plus, this recipe makes three strudel, so you can eat one now and freeze the other two for a quick, impressive dessert.
Make Ahead Tip: Prepare through Step 4, wrap in plastic and then tightly in foil; freeze for up to 6 months. Freeze the reserved cider separately, if desired, for Step 6. To bake strudel: Unwrap, place (unthawed) on a parchment-lined baking sheet and brush with melted butter or oil. Bake at 375 degrees F until crisp, 40 to 50 minutes.
3-inch piece strudel & 2 Tbsp. whipped cream
345 calories; protein 3.4g; carbohydrates 41.7g; dietary fiber 2.1g; sugars 20.5g; fat 17.7g; saturated fat 7.9g; cholesterol 37.6mg; vitamin a iu 693.4IU; vitamin c 3.4mg; folate 45.1mcg; calcium 29.6mg; iron 1.3mg; magnesium 10.3mg; potassium 113.3mg; sodium 216.4mg; thiamin 0.2mg; added sugar 8g.
1 starch, 1 fruit, 1/2 other carbohydrate, 1 1/2 fat