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
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.