Ingredients
3 medium apples, peeled & cored
2 tsp grated lemon rind
65g (1/3 cup) Chelsea LoGiCane™ Low GI Sugar
1 Tbsp Chelsea Honey Maple or Maple Flavoured Syrup
60ml (1/4 cup) water
1 cinnamon stick
40g (1/3 cup) ground almonds
Almond Sugar Mixture
30g (1/4 cup) ground almonds
2 Tbsp Chelsea LoGiCane™ Low GI Sugar
6 sheets filo pastry
cooking-oil spray
Topping
1 Tbsp Chelsea LoGiCane™ Low GI Sugar
1/2 tsp ground cinnamon
Flaked Almonds (optional)
Method
Preheat oven to 180°C conventional or 160°C fan forced.
Cut each apple into thin slices. Combine apples, rind, Chelsea LoGiCane™ Low GI cane sugar, syrup, water and cinnamon stick in large pan, stir over low heat, without boiling, until sugar is dissolved. Bring to boil, simmer, uncovered, about 6 - 7 minutes or until apples are just tender, stirring occasionally. Drain apples, discard cinnamon and syrup, and allow to cool. Combine apples and almonds in bowl, mix gently.
Almond sugar Mixture
Combine extra almonds and Chelsea LoGiCane™ Low GI sugar.
Layer 6 filo pastry sheets together, spraying every sheet with cooking-oil spray and sprinkling with almond sugar mixture. Spoon apple mixture over, leaving a 6cm border around the edges. Starting on a long side, roll up pastry, to form a pastry log. Lightly spray top with cooking oil spray.
Topping
Combine Chelsea LoGiCane™ Low GI Cane sugar and cinnamon and sprinkle over top. Place strudel onto baking paper lined oven tray and bake for about 30 minutes or until browned.
Sprinkle with almond flakes if desired, delicious served warm with custard or ice-cream.
Products Used in this recipe
Overall rating
Recipe Rating: 3
3 ratings, 53 people added this to their Favourite Recipes.
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