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Kevin Rathbun’s Apple-Mint Strudel recipe

Layers of crisp paper-thin phyllo encasea mint flavored apple filling for this popular European treat.

Recipe: Kevin Rathbun’s Apple-MintStrudel

4 medium-size Granny Smith apples (peeled,cored and chopped)
3/4 cup SPLENDA® Sugar Blend
2 tablespoons apple cider
1/2 cup all-purpose flour
2 tablespoons chopped fresh mint leaves
5 frozen phyllo pastry sheets, thawed
5 tablespoons butter, melted
2 tablespoons SPLENDA® Sugar Blend

  • Preheat oven to 375°F (190°C).Lightly spray a baking sheet with vegetable cooking spray.
  • Combine apples, SPLENDA® Sugar Blendfor Baking, and apple cider in a heavy saucepan; cook on mediumhigh heat until apples are slightly translucent (about 8 minutes).Remove from heat; add flour, stirring until thoroughly blended.Stir in mint. Set aside.
  • Unfold phyllo, and cover remaining sheetswith a damp towel to prevent it drying out. Place 1 phyllo sheeton waxed paper; brush with melted butter and sprinkle with 1teaspoon SPLENDA® Sugar Blend for Baking. Repeat process4 times.
  • Spoon apple filling along 1 long sideof phyllo leaving a 1-inch border on 1 long edge and 2 shortedges. Fold over short edges of phyllo to cover 1 inch of applefilling on each end.
  • Roll up, starting at long edge with 1-inchborder. Do not roll tightly or strudel may split. Place seamside down on prepared baking sheet. Cut 1/4-inch deep slits,1-inch apart, across top. Brush strudel with butter and sprinklewith remaining SPLENDA® Sugar Blend for Baking. Bake for20 minutes or until golden brown. Cool 10 minutes.

    Makes 8 servings.
    Prep Time: 15 Minutes
    Cook Time: 20 Minutes

    Nutrition Info Per Serving (1/8 of recipe):Calories 270 | Calories from Fat 70 | Fat 8g (sat 4.5g) | Cholesterol20mg | Sodium 130mg | Carbohydrates 42g | Fiber 2g | Sugars 29g| Protein 2g

    Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at

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