- 4 1/2 cups sliced peeled Granny Smith apple (about 5 medium)
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup raisins
- 2 tablespoons sliced almonds, toasted
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 2 teaspoons grated peeled fresh ginger
- 1 2 (14 x 9-inch) sheets frozen phyllo dough, thawed
- Butter-flavored cooking spray
- calories 180
- fat 2.7 g
- satfat 0.5 g
- protein 2.6 g
- carbohydrate 37.8 g
- cholesterol 0 mg
- iron 1.1 mg
- sodium 140 mg
- caloriesfromfat 13 %
- fiber 2.4 g
- calcium 13 mg
How to Make It
Preheat oven to 400°.
Place apple in a large nonstick skillet over medium-high heat; add water to cover. Bring to a boil; cover, reduce heat, and simmer 4 minutes or just until apple is tender. Drain; cool completely.
Combine sugar and cinnamon in a bowl; reserve 1/2 teaspoon sugar mixture for topping. Combine remaining sugar mixture, apple, raisins, 1 tablespoon almonds and next 3 ingredients in a bowl; toss well.
Place 1 phyllo dough sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Coat 5 additional phyllo sheets with cooking spray; place one on top of the other. Sprinkle with 1 tablespoon almonds.
Spoon half of apple mixture along 1 long edge of phyllo dough, leaving 2-inch borders along 1 long edge and 2 short edges. Fold over short edges of phyllo dough to cover 2 inches of apple mixture on each end.
Starting at long edge with 2-inch border, loosely roll up jelly roll fashion. Place strudel, seam side down, on a baking sheet coated with cooking spray. Cut diagonal slits into top of strudel using a sharp knife. Lightly coat top of strudel with cooking spray; sprinkle with 1/4 teaspoon reserved sugar mixture. Repeat procedure with remaining ingredients.
Bake at 400° for 15 minutes; reduce oven temperature to 350°, and bake an additional 10 minutes or until golden brown.