Easy Apple Strudel
Old-fashioned strudel was too fattening and time-consuming, but this revised classic is just as good. It's best served warm from the oven.
Yield: 4 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1/3 cup | raisins |
| 2 tablespoons | water |
| 1/4 teaspoon | almond extract |
| 3 cups | coarsely chopped peeled apples |
| 1/3 cup | plus 2 teaspoons sugar, divided |
| 3 tablespoons | all-purpose flour |
| 1/4 teaspoon | ground cinnamon |
| 8 sheets | phyllo dough (14 inches x 9 inches) |
| 2 tablespoons | butter, melted |
| 2 tablespoons | vegetable oil |
Directions:
In a microwave-save bowl, combine the raisins, water and almond extract. Microwave, uncovered, on high for 1-1/2 minutes, let stand for 5 minutes. Drain. Add the apples, 1/3 cup sugar, flour and cinnamon; toss to coat. Set aside. Place 1 sheet of phyllo dough on a work surface. Combine butter and oil; set aside 2 teaspoons. Lightly brush some of the remaining butter mixture over phyllo dough. Keep remaining phyllo dough covered with plastic wrap and a damp towel to avoid drying out. Layer with 7 more sheets of phyllo, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of one long side. Fold the short edges over filling. Roll up jelly-roll style, starting from the long side where the apple filling is 2 in. from edge. Place seam side down on a baking sheet coated with cooking spray. With a sharp knife, cut diagonal slits into top of strudel. Brush with reserved butter mixture. Sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until golden. Yield: 4 servings.
Originally published as Apple Strudel in Light & Tasty February/March 2005, p48
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Source: tasteofhome.com
