Low Fiber Apple Strudel

Total time1 hr 5 min

Prep time30 min

Cook time35 min

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Ingredients

6 servings

For the strudel

6 sheets phyllo dough, thawed
Signature SELECT Pastry Sheets Phyllo Dough 13 x 17 Inch 18 Count - 16 Oz
Great Value Phyllo Dough Pastry Sheets
Wegmans Ready To Use Phyllo Pastry Sheets, 2 Rolls Irresistibles Pastry - Pâte Phyllo
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4 tbsp unsalted butter, melted
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 2 1/2 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
3 tbsp plain breadcrumbs

For the filling

4 medium apples (about 1 ½ lb), peeled, cored, and thinly sliced
Ingredient note
Low residue diets limit raw fruit and fruit skins because they add fiber. The apple here is peeled and soft, so it is likely low residue. If you prefer to always avoid apple, please tap it and change its rating to Red.
⅓ cup granulated sugar
1 tsp ground ceylon cinnamon
1 tbsp unsalted butter
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 2 1/2 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2
Melt 1 tbsp butter in a large skillet over medium heat. Add the sliced apples, granulated sugar, and Ceylon cinnamon, and cook, stirring occasionally, until the apples are just softened and the sugar has dissolved into a light syrup, about 6–8 minutes. Remove from heat and let cool for 5 minutes.

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