Apfelstrudel and baking with Truvia

I have the lovely Dom at Belleau Kitchen to thank for this strudel – it was a huge hit with the pony and I probably wouldn’t have thought about making it if it hadn’t been for Random Recipes – so thanks!

This month’s RR challenge was to dig around at the back of your cupboards to pull out a forgotten ingredient, then randomly select a cookbook and find a recipe that could use it.

When it comes to the kitchen, I’m generally pretty organised and know where everything is, so I put the pony in charge of selecting my ingredient, which ended up being a tin of ready-made custard – very gourmet!

The randomly selected cookbook was Two Greedy Italians, by Antonio Carluccio and Gennaro Contaldo, who funnily enough don’t use ready-made custard in any of their recipes. Luckily I did find a recipe that would be perfect accompanied by custard, and so I give you their Tyrolean Apfelstrudel.

As long as you don’t go crazy and try to make your own filo pastry, this recipe is super simple but gives great results.

I swapped the sugar in the recipe with Truvia, a calorie-free sweetener which I was very kindly sent a tub of to sample. I think it’s perfect in a recipe like this, where the sugar is literally just for sweetness, rather than altering the structure of the dish, and no one would ever tell the difference.

I’ve also tried Truvia in a crunchy granola bar recipe, which will be appearing here soon and in which it worked fine, but I think the real test will be using it in a sponge cake – once I’ve tried it out I’ll let you know how it goes!

Apfelstrudel (adapted from Two Greedy Italians)

  • 4 sheets filo pastry (estimate this to be about 75g, but depends which brand you use)
  • 4 large cooking apples, peeled cored and chopped (weight of chopped apples 560g)
  • 50g butter
  • 100ml water
  • 30g Truvia (or 100g sugar)
  • 1tsp cinnamon
  • handful ground oats
  • 3 tbsp sultanas
  • 50g butter melted, to brush the pastry

Add the chopped apples to a large saucepan with the butter, water and sweetener and cook over a medium heat until the apples have softened, but not completely lost their shape. Remove from the heat, then stir in the sultanas, cinnamon and ground oats – add just enough to absorb the liquid and make the mixture come together.

Lay one of the sheets of filo out on a baking tray and brush all over with the melted butter. Place another sheet on top, and repeat with all four sheets. Spoon the apple mixture into a line lengthways down the centre of the pastry, leaving a couple inches at each end. Fold in the short ends first, then roll up from the long side. Brush the top with butter, then bake at 180 degrees for about 15 minutes, or until crisp and golden.

Serve hot with your ready made custard, cream or ice cream!

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11 thoughts on “Apfelstrudel and baking with Truvia

  1. loving the tin of custard as your random ingredient… methinks the pony may have cheated somewhat?… I would have if i’d have known this glorious pudding was on the cards… it looks AMAZING!!!… so fabulous… I do love apple strudel… thanks so much for taking part this month xx

    • I didn’t witness the ingredient selection but he assures me it was random! Either way it was a lot more successful than some of my previous random recipes so I’m not complaining! x

  2. That looks lovely – yummy apples and crispy pastry! I can imagine the truvia worked well here as it isn’t needed for structure – looking forward to seeing how you get on with it in baking.

  3. Lovely dessert – I’ve never used oats in it, though (or Truvia, come to think of it). I’m confident that the custard selection was random – sometimes custard just calls out to you in a strange and irresistible way.

  4. It looks delicious Nat, lucky Pony. Before we killed it off, we used to use Stevia instead of sugar in all of our fruit and it worked really well. I keep forgetting about my half used Truvia pack and must get onto it. I didn’t really like it in the cakes when I tried it, but think it’s great for other things.

    • I agree, I tried it in a coffee genoise sponge at the weekend and it was somewhat of a disaster! I think partly because if you’re only using a third as much in weight it’s bound to affect the structure, but also I don’t know if I’m imagining it but I think it gives a bit of a cold taste?! But in things like this and the granola bars it works fine and is a good way of cutting calories.

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