Martin’s Rhubarb Strudel
TOTAL TIME: Prep: 30 min. Bake: 25 min.
YIELD: 16 servings.
Although I have always loved strudel, apple strudel was the only kind I ate for many years. But when my Czech husband made his rendition of rhubarb strudel, it became my new favorite. This is a very quick recipe to make, and everyone who’s tried it loves it.
—Cyndee Sindelar, Princeton, NJ
Ingredients
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1-1/2 pounds sliced fresh or frozen rhubarb
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1/2 teaspoon ground cinnamon
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3/4 cup sugar
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1/4 cup raisins
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3/4 cup chopped walnuts or almonds, divided
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16 sheets frozen phyllo dough (9x14 inches each), thawed
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3/4 cup butter, melted
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1 tablespoon 2% milk
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Confectioners' sugar
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Sweetened whipped cream or vanilla ice cream, optional
Directions
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1.
Preheat oven to 375°. Combine the first 4 ingredients; add 1/2 cup walnuts. Set aside.
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2.
Place 1 sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with 7 more sheets of phyllo, brushing each layer with butter.
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3.
Spoon rhubarb mixture lengthwise over phyllo within 2 in. of a long side; fold in edges to cover filling. Roll up, starting from the long side. Place seam side down in a parchment-lined 15x10x1-in. baking pan. Repeat with remaining phyllo, filling and butter, placing second strudel next to first. Brush both with melted butter and milk.
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4.
Sprinkle with remaining walnuts; bake until golden, 25-30 minutes. Remove from oven; sprinkle with confectioner's sugar and serve warm. If desired, serve with whipped cream or vanilla ice cream.
Nutrition Facts
1 piece: 195 calories, 13g fat (6g saturated fat), 23mg cholesterol, 116mg sodium, 20g carbohydrate (12g sugars, 2g fiber), 2g protein.
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