| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
8 |
Servings |
INGREDIENTS
|
|
Nonstick cooking spray |
| 2 |
md |
Apples, peeled, cored & sliced thin |
| 1 |
tb |
Raisins |
| 1 |
tb |
Brown sugar |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground nutmeg |
| 6 |
|
Sheets frozen phyllo dough, thawed |
| 3 |
tb |
Margarine, melted |
| 2 |
ts |
Powdered sugar |
INSTRUCTIONS
Spray a 15x10x1 in baking pan with cooking spray set aside. In a medium
mixing bowl, combine apples, raisins, brown sugar, cinnamon, and nutmeg.
Toss to mix, set aside. Place two sheets of phyllo on waxed paper. Brush
with some of the melted margarine. Repeat two more times w/remaining phyllo
and margarine. Place the apples in a 2-inch-wide strip along one long edge
of phyllo, leaving 1 1/2 inches at short sides. Fold in along short sides.
Roll up tightly, beginning from long side with apples. Place roll,
seam-side down in prepared pan. Brush roll with remaining margarine. Bake
in a 350* oven for 30-35 minutes or until golden. Cool slightly, loosen
strudel from pan. Cool in pan on a wire rack. Sift powdered sugar over
strudel.
NOTES : For ease in working with frozen phyllo dough, it's best to thaw it
at least 8 hours or overnight to prevent damp spots that could cause the
sheets to stick together.
Recipe by: B H & G Desserts made Lighter
Posted to MC-Recipe Digest V1 #505 by louiseh@juno.com on Mar 08, 1997.
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