INGREDIENTS

INSTRUCTIONS

OVEN: 375 Line a 10 x 15-inch jelly roll pan with aluminum foil. Coat foil
with cooking spray.
In a food processor, grind bread into fine bread crumbs. Place crumbs in a
pie plate and toast in oven until golden, about 5 minutes. Watch carefully
to prevent burning.
In a large bowl, combine apples, raisins, lemon juice and lemon zest; toss
to mix. In a small bowl, stir together sugar and cinnamon. In another small
bowl, combine melted butter and oil.
Unroll filo and place on a large baking sheet; cover with plastic wrap and
top with a slightly dampened kitchen towel to prevent filo from drying out.
Place 1 filo sheet on a sheet of plastic wrap. Using a pastry brush, dab
with a part of butter-oil mixture; coat with cooking spray. Sprinkle with
part of bread crumbs. Repeat layering with remaining filo, butter- oil
mixture, cooking spray and crumbs. Top sheet should be brushed with the
butter oil mixture and coated with cooking spray.
Spread apple filling along one long end of dough, leaving a 2- inch border
along edge and at sides. Sprinkle cinnamon sugar over apples. Fold bottom
edge up over apple filling; fold in at sides. Starting at longer side and
using plastic wrap, lift filo and carefully roll up like a jelly roll.
Place strudel, seam side down, on prepared baking sheet. Brush with
remaining butter-oil mixture. Coat with cooking spray.
Bake 15 minutes. REDUCE oven temperature to 350 degrees and bake 15 minutes
longer or until golden.
Serve warm.
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Posted to JEWISH-FOOD digest V97 #006
Recipe by: 365 Delicious Low Fat Recipes  Phyliis Kohn 1995  p.238
From: Linda Shapiro <lss@coconet.com>
Date: Mon, 06 Jan 1997 21:40:16 -0500

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