| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
md |
Granny Smith apples; peeled, cored and sliced |
| 1/2 |
c |
Raisins |
| 2 |
tb |
Honey |
|
|
Cinnamon and nutmeg to taste |
| 6 |
|
Sheets phyllo dough; partly thawed & covered with a damp, clean towel |
|
|
Vegetable oil spray; (PAM) |
| 2 |
c |
Apple cider |
| 4 |
ts |
Arrowroot or cornstarch |
|
|
Cinnamon and nutmeg to taste |
INSTRUCTIONS
CINNAMON SAUCE
STRUDEL: Preheat oven to 400 F. Mix sliced apples and raisins with
sweetener (I used 2 Tbs. frozen apple juice concentrate); sprinkle with
cinnamon and nutmeg. Lay 1 sheet of phyllo on a greased cookie sheet. Spray
phyllo with vegetable oil or a mist of water. Lay another sheet of phyllo
on top of the first one, spray with oil or water and place a third sheet on
top.
Place half of apple mixture on phyllo and roll up lengthwise, turning in
the ends to enclose filling. Cut 3/4 of the way through the roll to make 7
servings. Repeat procedure with the other 3 sheets of phyllo and the
remaining apple mixture. Bake 15 to 20 minutes, until lightly browned.
SAUCE: Combine all ingredients in a small saucepan. Whisk thoroughly. Heat
to a boil, stirring constantly.
TO SERVE: Separate strudel slices with a sharp knife. Top with warm sauce.
Note: I did not slice strudel - and baked it about 35 minutes. Next time I
would chop apples instead of slicing thinly.
Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on Oct
26, 1998, converted by MM_Buster v2.0l.
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