Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/4 cups.
Melt 1 tablespoon butter in a large skillet over medium-high heat; add breadcrumbs. Cook 4 minutes or until lightly browned, stirring frequently. Combine breadcrumbs, apples, sugar, raisins, and cinnamon in a medium bowl; toss to combine.
Lightly coat each of 4 phyllo sheets with cooking spray, placing one on top of the other. Cover with plastic wrap, pressing gently to seal the sheets together; discard plastic wrap. Spoon 3 cups apple mixture along 1 long edge of stacked phyllo, leaving a 2-inch border. Fold short edges of phyllo to cover 2 inches of apple mixture on each end. Starting at long edge with 2-inch border, roll up jellyroll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jellyroll pan coated with cooking spray. Repeat the procedure with remaining phyllo dough, cooking spray, and apple mixture.
Melt 2 tablespoons butter, and brush over strudels. Bake at 375° 25 minutes or until golden. Cool on a wire rack 20 minutes before serving.
I have been making it for 5 years now and am always VERY pleased when I do. Simple, delicious and a great experiment for those not too familiar with Phyllo. I embellish a bit and add a little Nutmeg and soak the raisins in warm Amaretto to cover for an hour or 2 before adding, but it is just wonderful the way the recipe reads as well. Donât forget the reduced fat vanilla ice cream when itâs time to eat. Try this in place of apple pie for a nice changeâ¦it fills the same desire! Reheats very well and is great the next day or 2. But definitely serve warm!!
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