Yesterday I officially "completed" my 3rd cookbook, The Mediterranean Diabetes Cookbook, which goes to print on January 8 for a March 2010 release. Here's a preview recipe. This dessert will become a favorite of diabetics and everyone else in the family as well. Featured above, top, right.
Ingredients:
- 3/4 cup granulated sugar and 1 tablespoon for garnish
- 1 (2x3-inch) strip lemon peel
- 1/4 cup lemon juice
- 3/4 pound dried dates, pitted, and chopped into 1/2-inch pieces
- 2 Golden Delicious apples, peeled, cored, and cut into 1-inch pieces
- 1/2 cup golden raisins
- 4 tablespoons canola oil
- 7 sheets phyllo dough, at room temperature
- 3/4 cup dried plain breadcrumbs
Preparation:
To make the filling (This step can be done a day ahead):
- Combine sugar with 1 cup water and lemon peel in a large saucepan over medium heat.
- Cook, stirring occasionally, until sugar has dissolved completely.
- Once sugar has dissolved, stop stirring, and add dates, stir to combine, and cover the saucepan.
- Reduce heat to low and simmer for 20 minutes.
- Add in the apples, stir, and simmer, covered, for another 20 minutes.
- Remove the pan from the heat and stir in raisins. Allow mixture to cool completely.
- When mixture is cooled to room temperature, preheat the oven to 375F degrees.
- Line a baking sheet with parchment paper or a silicone liner.
- Carefully unflold the phyllo dough and lay 1 sheet down on a clean work surface.
- Place canola oil in a small bowl.
- Using a pastry brush, lightly oil the phyllo, working from the outside in. Sprinkle with 2 tablespoons of bread crumbs. Continue layering phyllo dough, brushing each with oil and sprinkling with bread crumbs.
- Spoon the filling evenly down the long side of the phyllo sheet, about 2-inches from the bottom edge and 1-inch from both sides, creating a 12x13-inch log.
- Carefully fold the bottom edge and the side flaps over the filling.
- Slowly roll up the phyllo sheets like a jelly roll and place on a baking sheet.
- Lightly brush the top of the strudel with additional canola oil and sprinkle remaining tablespoon of sugar across the top.
- Make 12 (1-inch) evenly spaced diagonal slits across the top of the strudel to reveal the filling.
- Bake for 25 minutes, and rotate pan. Bake another 10 to 15 minutes, or until golden. Remove from the oven and let rest for at least 10 minutes.Serve warm or at room temperature

