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Sugar-free Apple Strudel

Sunday mornings are pretty quiet around here. Usually consisting of a light breakfast and coffee on the deck. A ‘lite’ breakfast for us is sometimes Apple Strudel – sugar-free of course. You can bake it the night before and re-heat in the microwave. Do not put the glaze or powdered sugar on until you are ready to eat it.

strudel111 Package Pepperidge Farm Puff Pastry (defrosted)
5-6 Medium-sized apples (Granny Smith are good)
2 Teaspoons Lemon Juice (fresh)
1-1/3 Cup Splenda
1/3 Cup Brown Sugar (Optional)
1/2 – 3/4 Cup Raisins **
2 Teaspoons Cinnamon (or more to taste)
1-1/2 Tablespoon Corn Starch

** To soften raisins microwave in 1/4 cup water for 10 seconds. For extra flavor,  substitute Amaretto for the water and let raisins soak for 30 minutes after microwaving.

Let pastry defrost according to box directions. Peel and slice apples into large bowl.   Add lemon juice.   Add in Splenda, (brown sugar if using), cinnamon and corn starch and mix.  Discard liquid from raisins and fold them into the apple mixture.

On floured pastry sheet or waxed paper, roll out a sheet of pastry dough to approximately 10″ x 12″ rectangle.  Place half of the apple mixture on the lower 2/3 of the rolled out dough. Spread out the filling to within 3/4″ of the outside edges.  Then roll up the dough like a jelly-roll. Use a dry pastry brush to dust off any excess flour as you roll to keep the strudel from tasting ‘doughy’. When completely rolled with the seam side down,  pinch the ends closed and fold under (about 1/2″). Place rolled strudel on lightly greased cookie sheet. Repeat this procedure for the second sheet of pastry dough and remaining apple mixture.

strudel31Before baking brush the strudels with a mixture of 1 egg and 1/3 cup water (mixed well). This will give them a  nice golden color. Also cut diagonal slits in the top to allow steam to escape.   Bake at 350-375 degrees for approximately 45-50 minutes until golden brown. Check baking time as oven temperatures vary.

strudel21Frost with ‘powdered sugar’ made from blending 1 Cup Splenda with a scant 1/4 Cup Corn Starch in a food processor until it has the consistency of traditional powdered sugar. This is a great replacement for traditional powdered sugar and can be used to make a glaze by mixing with vanilla or almond flavor and a little water into the ‘powdered sugar’.


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