Now, before you start drooling all over the keyboard on my delicious (lower fat vegan) Apple Strawberry Giant Strudel Pie recipe, I want to make a quick reminder that my new recipe ebook Comfort Soups To Keep You Warm is now available for sale. I am so happy with the response I’ve recieved on this book so far. People are in love with the delicious and filling soup recipes and blown away by my 40+ pages on tips and tricks on exactly how I cook, what you need and how anyone can make soup and even create their own recipes with anything they have in the fridge! It also contains 30 oil free soup recipes and even some additional bonus recipes you won’t want to miss out on. I know you’re family is going to love these soups recipes so much, they won’t even notice they are healthy or vegan!
Ok, I have a very special recipe for you today… This would be GREAT for a special vegan Easter or holiday dessert.
It was my friend’s birthday a while back and he wanted me to make something yummy for dessert that had apples and cinnamon in it. I started thinking, how could I possibly make an apple pie low fat, but that tastes good? Pie crusts have lots of fat in them from margarine or shortening and raw pie crusts are really fatty from using nuts, so neither were a good solution.
I started thinking of apple crumble, but then you still need margarine to make the crumble crispy and delicious too. (Oil free oat crumble turns out like little muffin bits and rises because of the lack of oil, I’ve already tried it.) So I thought, hey I bet a few layers of phyllo (film or fillo) pastry would do the trick and make the apple strudel delicious without being too heavy. I was inspired by Susan’s recipe for Apple cranberry strudel pie.
But most people’s recipes want you to layer on the margarine or butter in between the phyllo and add lots of nuts.
Well PFFFT to them! Because you don’t even have to do that. The trick to getting a crispy phyllo pastry, is well, just baking it and let is crisp up in the heat. It doesn’t even need oil or butter to get crispy and flaky. I’ll show you how!
Low Fat Apple Strawberry Strudel Pie
A K
I made the individual strudels with the only modification of leaving out the nuts and toasting the oatmeal without grinding them. The strudels worked out perfectly. Your cooking times were exact. We ate half with a scoop of ice-cream and froze the other half. The combination of strawberry and apple was quite delicious. I took out the frozen ones this week and reheated them covered loosely with aluminum foil. Served with creme anglaise and toasted chopped almonds. The second time around turned out even flakier. Definitely a keeper! Will try next time maybe with pear and blueberry combo.
Ghislaine
I worked with the phyllo for the first time yesterday, making this apple- strawberry strudel. It’s so good, I have to tell you !! I’ll make it again….
… All the recipies I tried suggested by you merit many stars !!
Merry Christmas and all the best for 2013 !!
Maggie
I made this for Thanksgiving and it was delicious. Followed the directions when working with the phyhllo and didn’t have any problems. I made in the morning and we had a very late dinner – so while we were eating I put it in the oven for 15 minutes on 325 and crisped back up and those that tried it loved it.
Thanks for a vegan apple pie recipe.
Next I’m going to try it as a strudel.
Low Fat Vegan Chef Veronica
Oh I’m so glad you enjoyed it. 🙂
Maggie
Do you think you could make this a day ahead of time. I’d like to make it for Thanksgiving but make in Wednesday and just warm it up on Thursday when time to serve it.
Low Fat Vegan Chef Veronica
You can, you’ll just need to heat it long enough that the phyllo pieces crisp up. And try to strain the filling before putting it in to remove any excess juices so it’s not too watery by the next day.
Cory
How would you recommend storing this? Is it good warmed up the next day? I want to make this the night before for a party but wasn’t sure how it’d be. I’m not used to working with phyllo 🙂
Can’t wait to try it! Thanks!
Low Fat Vegan Chef Veronica
Hi Cory
So Filo is something that can only be reheated in the oven so it crisps up again. If you make it in advance and bake it, and store it in the fridge you will have to reheat it in the oven or else it will be all wilted and wet instead of crispy.
The Fillo Factory
Hi Veronica,
We stumbled upon your page via Twitter and must say that your Vegan Apple Strawberry Strudel in Phyllo looks absolutely delicious! Great low-fat alternative and beautiful step-by-step photos.
We’d be glad to RT this link on Twitter and also share it on our Facebook page soon (http://facebook.com/fillofactory). All of our fillo doughs (white, whole wheat, spelt) are indeed vegan, so many fans will appreciate your vegan recipe. Thanks for sharing! Keep up the great work here on your blog.
Best wishes,
Sara
The Fillo Factory
Tamee
Do you know the Fat, Carbohydrate, fiber and protein amounts for a serving?
Em
Btw, forgot to mention that I bought your Comforts Soups ebook! Well actually, I got my friend to buy it through his computer (how I have to do all my internet purchases) – am waiting for him to load it up onto a USB so I can see it on my poor gammy computer…
Anyway, I’m really excited about it – can’t wait to attempt one of those delicious-looking/sounding recipes and surprise my friend with it – it will definitely be one of the thick, bean soups as I know he’s partial to beans. If that works well, I’ll branch out and try something else 😉
Em
Just scrolled back up to check the printer function – that’s great! Will make it just that bit easier/simpler.
Wow, those pictures are sooo delicious!:) And I love the fact that your strudels have so much fruit. I’m going to try the apple and pear combo you suggest – especially as we’ve really left strawberry season behind here but are experiencing some delicious pears as we head into autumn…
Being a phyllo novice, I really like the sound of the individual ones you mention. I think there’s less chance of it all going awry – at least for me 🙂 – so that’s what I’ll attempt first…
Great tips and extra info, as always, V! Love it 🙂
Low Fat Vegan Chef Veronica
I am a phyllo novice too. My problem was that I used phyllo that had been abused in the freezer and it tore a bit when I was using it to make my first strudel pie. The second time I made it (last night with pears) it was perfect, and easy. The trick is to let it warm up to room temperature as it tears when it’s cold or dry.
Either way is easy, I wanted to let people know how to make it both ways. 🙂
Em
‘phyllo that had been abused in the freezer’ LOL – the mind boggles!:)
Will endeavour to not use stiff (abused or otherwise) phyllo – thanks!
Low Fat Vegan Chef Veronica
6 months of abuse. Being crammed slammed and twisted into fitting around everything else in the freezer. Yes it was angry and fell apart when i tried to make the pie cold. But i just put it into layers anyway and it still looked pretty!