Apple Strudel 1/3 cup raisins 2 tablespoons water 1/4 teaspoon almond extract 3 cups coarsely chopped peeled apples 1/3 cup plus 2 teaspoons sugar, divided 3 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon 8 sheets phyllo dough (14 inches x 9 inches) 2 tablespoons butter, melted 2 tablespoons canola oil In a microwave-save bowl, combine the raisins, water and almond extract. Microwave, uncovered, on high for 1-1/2 minutes, let stand Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apple Strudel cont. for 5 minutes. Drain. Add the apples, 1/3 cup sugar, flour and cinnamon; toss to coat. Set aside. Place 1 sheet of phyllo dough on a work surface. Combine butter and oil; set aside 2 teaspoons. Lightly brush some of the remaining butter mixture over phyllo dough. Keep remaining phyllo dough covered with plastic wrap and a damp towel to avoid drying out. Layer with 7 more sheets of phyllo, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of one long side. Fold the short edges over filling. Roll up jelly-roll style, starting from the long side where the apple filling is 2 in. from edge. Place seam side down on a baking sheet coated with cooking spray. With a sharp knife, cut diagonal slits into top of strudel. Brush with reserved butter mixture. Sprinkle with remaining sugar. Bake at 350° for 35-40 Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

	Apple Strudel minutes or until golden. Yield: 4 servings. Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008