Apple Strudel Recipe

Ingredients

• 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

Directions

• In a microwave-save bowl, combine the raisins, water and almond extract. Microwave, uncovered, on high for 1-1/2 minutes, let stand 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 minutes or until golden. Yield: 4 servings.

Apple Strudel published in Light & Tasty February/March 2005, p48