Low Fiber Apple Strudel
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Learn more →Ingredients
6 servings
For the strudel
- 6 sheets phyllo dough, thawed
- 4 tbsp unsalted butter, melted
Ingredient notesButter is almost all fat and has no fiber, so the small amount here (about 2 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Butter is almost all fat and has no fiber, so the small amount here (about 1/2 teaspoon per serving) leaves very little residue. 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 noteLow 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 butterIngredient notes
Butter is almost all fat and has no fiber, so the small amount here (about 2 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Butter is almost all fat and has no fiber, so the small amount here (about 1/2 teaspoon per serving) leaves very little residue. 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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