Monday, December 23, 2013

Mock Apple Strudel


During normal, day-to-day life, I tend to have the same thing for breakfast, over and over again. One thing about the days surrounding the holidays is that we are typically visiting family and so our routine gets disrupted. While in some ways this routine disruption results in cranky, sleep-deprived children, one of the more fun parts is that breakfast becomes much more diverse and exciting. On my husband's side Grandpa takes orders the night before and is always eager to whip up eggs, bacon, pancakes, cornbread, oatmeal - he caters to ours (and the grandkids) every wish. My husband's family also always fits in a German pancake morning with their traditional recipe and toppings. Then we move to the other side of the family where Papa likes to make muffins, and Grandma makes sure the cupboards are stocked with all sorts of sweet cereals that I wouldn't dream of giving my children access to at home. It's nice to have the time to try out new breakfast recipes, and make the leisurely mornings that much more special. And even though an amazing breakfast is practically served to us everyday, I also like the chance to throw my hat in the ring every so often.

This recipe is one that is perfect for a quiet holiday morning. The whole wheat dough is packed with apples, making it a great breakfast or brunch table addition. It's just sweet enough, without feeling like you've eaten dessert for breakfast (though it also serves well as a healthier dessert). And one other bonus I discovered when I recently remade it is that after you've rolled the loaf together, and before cooking, you can freeze it. Then, put it in the fridge to thaw the night before you want to eat it, pull it out the morning of to throw in a heated oven, and you have a no-prep breakfast ready to serve!

Mock Apple Strudel
12 SERVINGS 
PREP: 20 minutes           COOK: 25-30 minutes            READY IN: 45-50 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons sugar
  •  1/2 teaspoon salt
  • 2 tablespoons cold butter
  • 2 tablespoons oil
  • 3/4 cup milk
  • 1 tablespoon butter, melted
  • 2 1/2 cups chopped apples
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • For the frosting: 
    • 1/2 cup powdered sugar
    • 1 teaspoon milk
  • chopped nuts, optional

DIRECTIONS


  1. Combine flour, baking powder, sugar, and salt in a large bowl. Place butter (cut into small pieces) and oil together in the dry mixture. With a knife or pastry knife, cut the butter and oil in with the flour mixture, until they combine to form small crumbs. Stir in the milk until the mixture is moist and smooth. 
  2. Pour out the dough onto a lightly floured surface, and knead a few more times until you have a smooth dough (it will be slightly sticky, but should still be workable).
  3. Roll the dough out into a rectangle, roughly 10 inches by 14 inches. Brush the melted butter on top, then place the apples in a single layer over the dough. Sprinkle the apples with the cinnamon and brown sugar. 
  4. Now, roll the loaf up starting with a long side, forming a spiral of dough and apples. Pinch the sides and final seam to seal  the dough shut. (This is when you can freeze it in an airtight container or ziploc bag until you're ready to thaw and bake.)
  5. Place the loaf on a parchment lined baking sheet. Bake at 425 for 25-30 minutes, until the tops looks golden. 
  6. Remove from pan to cool. Combine the powdered sugar and milk in a small bowl, and drizzle over the warm strudel. Sprinkle with nuts if desired while the glaze is still warm.

NUTRITION FACTS



    1/12 of strudel    172 calories   5.7g fat   28.5 g carbs    2.4 g protein    12.9 g sugar   

Enjoy!
Recipe adapted from Taste of Home Healthy Cooking magazine.

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