Golden raisins and crisp McIntosh apples make up the filling in this strudel dessert recipe. Store-bought phyllo dough makes prep easy and yields a delightful flaky pastry.
Cooking Light MAY 2003
Preheat oven to 375°.
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.
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