Low Glycemic Apple Strudel, with FiberPasta flour.
Rediscover the pleasure of traditional sweets without sacrificing wellness.
This strudel combines the fragrance of classic mountain flavors — juicy apples, cinnamon — with the innovation of FiberPasta flour, a low glycemic index flour rich in fiber.
The result? A thin, crispy shell that envelops a soft and spicy heart, perfect for those looking for a genuine treat without glycemic spikes.
Low Glycemic Apple Strudel is a balanced and light dessert, ideal for those who love to eat healthy with taste.
The Low Glycemic Apple Strudel is a Functional Low Glycemic Load Strudel.
This version of the traditional strudel has been formulated to optimize the metabolic response without sacrificing the organoleptic qualities of the sweet. The pillar of the recipe is the use of FiberPasta flour, characterized by a glycemic index (GI) of 23 and a high content of dietary fiber (about 15%), which slows the absorption of carbohydrates and increases the feeling of satiety.
The dough structure is technically elastic and thin, thanks to the protein properties of the flour that allow for optimal rolling.
The filling favors the natural sweetness of apples and spices, making the dish suitable for controlled diets for diabetics or those following a low insulin impact diet.
You can make the puff pastry in a bowl, with a stand mixer, or with the Thermomix.
All FiberPasta products on the dedicated website
Thought for you:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 319.29 (Kcal)
- Carbohydrates 42.87 (g) of which sugars 10.19 (g)
- Proteins 6.63 (g)
- Fat 15.19 (g) of which saturated 5.90 (g)of which unsaturated 8.31 (g)
- Fibers 7.38 (g)
- Sodium 65.95 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Low Glycemic Apple Strudel Ingredients
Let’s go shopping
- 1 3/4 cups flour (FiberPasta)
- 1/4 cup milk (cold)
- 3 1/2 tbsps butter
- 1 lb apples (net weight)
- 1/3 cup pine nuts (or almonds or walnuts or mixed together)
- 1/2 cup breadcrumbs
- 2 tsps lemon zest
- 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg
- to taste lemon juice
- to taste erythritol (powdered)
- 1 egg yolk
Low Glycemic Apple Strudel
Low Glycemic Apple Strudel Tools
We need for
- 1 Pastry Board
- 1 Mixer or the Thermomix
- 1 Rolling Pin
- 1 Baking Tray rectangular
- 1 Parchment Paper
- 1 Pan
Low Glycemic Apple Strudel Steps
Let’s get into the kitchen
The first thing to do is the puff pastry: put all the ingredients together in a bowl or in your stand mixer or Thermomix.
Knead and form a ball of dough.
With the Thermomix, knead for 4 minutes on dough function.
Make a dough ball, wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.
Wash, peel the apples, remove the core, and cut them into slices.
Transfer the apples to a bowl with some lemon juice to prevent them from browning.
Transfer the apples to a pan and add the cinnamon, nutmeg.
pine nuts, and grate the lemon zest over them.
Mix all the ingredients well and pour them into a pan, letting them soften for a few minutes, then let them cool.
Now preheat the fan oven to 350°F.
After 30 minutes of resting the puff pastry in the fridge, place it between 2 sheets of parchment paper and roll it out as thin as possible with a rolling pin, forming a rectangle, which you will place on the baking tray to adjust for size.
The apples will have cooled, so add the breadcrumbs to the filling, mix and
pour it in the center of the pastry.
Now close towards the center, both long sides of the rectangle,
finally, seal the short sides as well.
With a fork, prick the central part of the Apple Strudel and brush with an egg yolk.
Bake for about 35 minutes at 350°F fan, until the surface is golden brown.,
Once the time is up, take it out and let it cool
Put the erythritol in the blender and make it powdered, then sprinkle the entire surface, and serve.
Here is our Low Glycemic Apple Strudel ready
Storage and Tips
Low Glycemic Apple Strudel keeps at room temperature for 24 hours in a breathable container to preserve the crumbly texture of the shortcrust pastry. In the fridge, it lasts up to 3-4 days, but the moisture from the apples may soften the dough; I recommend reheating it briefly in the oven before serving to restore the original texture
You can freeze the strudel either cooked or raw:
Raw: wrap it well in plastic wrap and freeze it immediately; bake it directly from frozen increasing the cooking time by about 10-15 minutes.
Cooked: cut it into slices and freeze them individually; it keeps for 2-3 months. To consume it, let it thaw in the fridge and pass it in the static oven at 300°F for a few minutes to restore the crunchiness of the FiberPasta.
FAQ
Low Glycemic Apple Strudel
Can I make it vegan?
Yes, just replace the butter and milk with plant-based products in the same quantities.
Low Glycemic Apple Strudel
