Blueberry Apple Strudel

Blueberry Cardamom combined with caramelized apples and walnuts wrapped.

Makes 1 strudel

Ingredients

3 medium apples, peeled and diced ¼ to ½ inch pieces

1 Tablespoon butter

1 teaspoon cinnamon

pinch of salt

2 Tablespoons maple syrup (or brown sugar)

1 jar Blueberry Cardamom spreadable fruit

8 sheets phyllo

1/3 - ½ cup sunflower oil (or melted butter)

Recipe

In a medium saute pan on medium-low heat, melt the butter and add the apples. Let brown lightly on one side before stirring.

Add maple syrup (or brown sugar), salt and cinnamon. Stir to combine and cook for 4-5 minutes until apples are softened.

Remove from heat and fold in the Blueberry Cardamom spreadable fruit.

Let cool completely. Proceed with recipe when fruit is room temperature.

Preheat oven to 375 degrees Faranheit.

On a piece of parchment, lay out 1 sheet of phyllo dough. Brush with sunflower oil and cover with another sheet of phyllo. Repeat until all 8 sheets have been used, brushing the last layer with sunflower oil.

2 inches from the long edge of the phyllo dough, spread the fruit mixture, leaving another 1 - 2 inches from the top and bottom edges.

Fold the long edge over the fruit then fold in the top and bottom edges like a burrito. Continue to roll the phyllo until it is fully wrapped. Pierce the top of the pastry to vent.

Bake for 20 - 30 minutes until strudel is lightly golden and flaky.

Remove from oven and let cool before slicing.