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Apple Strudel

Yield 8 servings (serving size: 1 slice and 1/4 cup ice cream)
This classic fruit dessert pastry features light and flaky phyllo dough filled with a sweet-tart apple mixture.


  • 1/3 cup raisins
  • 3 tablespoons amaretto (almond-flavored liqueur)
  • 3 cups coarsely chopped peeled Granny Smith apple (about 1 pound)
  • 1/3 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 8 sheets frozen phyllo dough, thawed
  • Butter-flavored cooking spray
  • 2 cups vanilla low-fat ice cream
  • Fresh mint (optional)

Nutrition Information

  • calories 211
  • caloriesfromfat 15 %
  • fat 3.6 g
  • satfat 1.2 g
  • monofat 0.9 g
  • polyfat 1.2 g
  • protein 3.1 g
  • carbohydrate 40.3 g
  • fiber 1.5 g
  • cholesterol 5 mg
  • iron 0.9 mg
  • sodium 121 mg
  • calcium 53 mg

How to Make It

  1. Combine raisins and amaretto in a bowl. Microwave at high 1 1/2 minutes; drain well.

  2. Combine raisins, apple, sugar, flour, and cinnamon in a bowl. Toss well, and set aside.

  3. Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.

  4. Spoon apple mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of apple mixture on each end.

  5. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.

  6. Bake at 350° for 35 minutes or until golden brown. Serve warm with ice cream. Garnish with fresh mint, if desired.