Apple Strudel

recipe
This classic fruit dessert pastry features light and flaky phyllo dough filled with a sweet-tart apple mixture.

Yield:

8 servings (serving size: 1 slice and 1/4 cup ice cream)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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)

Preparation

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

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

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.

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.

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.

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

October 1996
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