Tart Granny Smith apples are used, but any apple variety can be substituted.

Enjoy this fruit-filled dessert warm with a scoop of vanilla ice cream and a cappuccino.

For mine, apfelstrudel takes center stage at every celebration, big or small.

a photo of the Apfelstrudel sliced on a wooden cutting board

Photo:Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali

My mother, a native Austrian, grew up enjoying this dessert.

Big muffins, cookies and layer cakes filled American bakery shop windows instead.

Luckily for them, I developed a love of baking at a very young age.

a photo of the ingredients to make Apfelstrudel

Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali

As I outgrew baking mixes, my mother gifted me with my first cookbook.

As I excitedly leafed through the pages of endless desserts, my eyes landed on my parents beloved apfelstrudel.

I wanted to create a healthier apfelstrudel while still preserving the authentic flavor.

a photo of the apples, walnuts, and raisins being mixed together with the seasonings

Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali

Theapple,golden raisinandwalnutfilling has remained the same.

Theyre all delicious, healthy ingredients that I could get behind as I studied to become a registered dietitian.

I also lowered the amount ofsaturated fatthe recipe calls for by replacing thebutterwith a heart-healthier option.

a photo of the phyllo sheets being prepared

Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali

Ive found usingcanolaor avocado oil works just as well.

Its as close to the traditional one as possible, but with a healthier twist.

Line a baking sheet with parchment paper.

a photo of the apples being rolled into the phyllo sheets

Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali

Lay out 1 sheet on the prepared pan.

Brush lightly with some of the 3 tablespoons oil.

Repeat with the remaining 5 sheets, stacking them and brushing each with oil.

Fold in the short sides and roll up into a log.

Place seam-side down on the prepared pan.

Brush the strudel with the remaining oil.

Bake until the phyllo is golden brown, about 30 to 35 minutes.

Transfer to a wire rack to cool slightly.

If desired, use a fine-mesh sieve to lightly dust the pastry with 112 teaspoons confectioners sugar.