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Apple-and-Carrot-Strudel

This delicious Apple and Carrot Strudel is diabetic-friendly AND low carb! Enjoy best at breakfast, the delicate pastry beautifully compliments the apple and carrot filling. With a dollop of your favourite cream, this strudel is a must-try!

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  • Serves: 6
  • Prep: 10 minutes
  • Cook: 30 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 1 Sheet puff pastry
  • 1 Small carrot, grated
  • 1 Small apple, grated
  • 1 teaspoon Cinnamon
  • 36 g Hazelnut meal (1/4 cup)
  • 1 Egg + 1 tbs milk, whisked together

 

Tips:

  • Best eaten on the same day with a dollop of cream

METHOD

  1. Preheat the oven to 160C
  2. Place the pastry on a lined baking tray and fold into thirds. Unfold and using a sharp knife, cut strips along the two outer thirds of the pastry.
  3. Combine the filling ingredients and dollop in the middle of the pastry.
  4. Take the strips and fold them inwards towards the opposite side of the pastry, alternating between each side so that they overlap over the filling.
  5. Brush the pastry with the egg and milk wash and then sprinkle with extra Natvia.
  6. Place in the oven and bake for about 30 minutes, until golden brown

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