Apple & Pumpkin Strudels S2: E6 Chef Baba Cooking Show

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade dough

Phyllo dough is lighter and can be lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with fewer calories.

raisins

🥗Healthier: dried cranberries

💰Cheaper: chopped apples

Cranberries add tartness, while chopped apples enhance flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a unique flavor.

Cut the pumpkin into strips, being careful not to cut yourself.

Remove the skin from the pumpkin and set it aside for shredding.

Shred the pumpkin using a safe method to avoid injury.

Wash the pumpkin seeds and dry them in the oven for a snack.

Peel and core the apples, then slice them thinly.

Mix the sliced apples with sugar, cinnamon, lemon juice, and raisins in a bowl.

Melt butter in a skillet over medium heat and toast breadcrumbs until golden, about 3-4 minutes.

Combine the toasted breadcrumbs with the apple mixture.

Roll out the puff pastry on a floured surface until thin and rectangular.

Spread the apple mixture evenly over the pastry, leaving a border.

Fold the edges of the pastry over the filling and roll it up tightly.

Place the strudel seam-side down on a baking sheet lined with parchment paper.

Brush the top with beaten egg for a golden finish.

Bake for 30-35 minutes, or until golden brown and flaky.

Remove from the oven and let cool slightly before dusting with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens