Apple Strudel with Pomegranates and Dates
There is no better dessert for a meat meal this time of year. Using olive oil instead of butter makes a lighter and flakier strudel. The better the apples, the better the strudel. Buy a mix of tart and sweet apples. Stay away from Red and Golden Delicious. If the apples are superb and fresh, don’t peel them: there’s flavor and color in the peel.
Ingredients
- 12 apples , cored and diced into 1/8-1/4 inch pieces
- 1 lemon
- 1 1/2 cup walnuts
- honey
- olive oil
- filo dough
- 3/4 c. sugar or raw sugar
- 1/2 – 1 t ground cinnamon
- 1/2 c. pomegranate seeds
- 3/4 c. chopped fresh dates or figs
Instructions
- Preheat oven to 375. Line a baking sheet with bakers parchment or grease well.
- In a large bowl, add apples, 1/2 c. chopped walnuts, honey and cinamon to taste. Taste: add enough lemon juice to balance flavor. Stir well.
- Pulse remaining walnuts in a blender or food processor with sugar a dash more cinamon.
- Place olive oil in a dish and get brush ready.
- Lay out filo flat, and keep covered with saran.
- Take a sheet of filo, brush lightly but thoroughly (and quickly) with olive oil. Sprinkle with ground nut mixture. Top with another sheet of filo. Repeat drill for up to 6 sheets. Spoon filling along the edge of the long side in 3 inch cylinder. Form into perfect shape with hands. Press ends closed.
- Roll gently but not too tightly. Place seam side down on baking sheet. Use remaining filling to make another strudel.
- Brush tops of strudel with olive oil and sprinkle with more walnut mixture. Bake until crispy brown and the apples inside are tender, about 40 minutes.
