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2 Granny Smith or Golden Delicious apples, peeled, cored, and thinly sliced (about 3 cups)
1/4 cup packed light brown sugar
2 tbsp. golden raisins
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/3 cup plain dry bread crumbs
1/4 cup granulated sugar
12 sheets (17x11" each) frozen whole wheat phyllo dough, thawed
1/2 cup apricot all fruit preserves, warmed
1 tbsp. confectioners' sugar
Preheat the oven to 400F. Line a large baking sheet with parchment paper.
In a large bowl, mix the apples, brown sugar, raisins, cinnamon, and nutmeg.
In a small bowl, mix the bread crumbs and granulated sugar.
Place the phyllo on a dry kitchen counter and cover with plastic wrap and a damp towel to keep it from drying out. Remove 1 sheet, spread it flat, and mist with butter-flavored cooking spray. Sprinkle with 1 scan tablespoon of the crumb mixture. Repeat layering to use 4 more of the remaining phyllo sheets and about half of the crumb mixture. Top with 1 phyllo sheet and mist with the cooking spray.
Spread with 1/4 cup of the preserves to within 1" of the edges. Spoon half of the apple mixture over the preserves. Fold 1" of each long edge over the apple mixture. Starting with the short edge, roll up as tightly as possible. Gently place the strudel, seam side down, on the prepared baking sheet. Mist the top with cooking spray.
Repeat to make second strudel.
Using a sharp knife, make several slashes in the top of each strudel.
Bake for 15 minutes, or until crisp and golden brown. Sprinkle with the confectioners' sugar. Serve warm.
Makes 12 servings
1/4 cup packed light brown sugar
2 tbsp. golden raisins
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/3 cup plain dry bread crumbs
1/4 cup granulated sugar
12 sheets (17x11" each) frozen whole wheat phyllo dough, thawed
1/2 cup apricot all fruit preserves, warmed
1 tbsp. confectioners' sugar
Preheat the oven to 400F. Line a large baking sheet with parchment paper.
In a large bowl, mix the apples, brown sugar, raisins, cinnamon, and nutmeg.
In a small bowl, mix the bread crumbs and granulated sugar.
Place the phyllo on a dry kitchen counter and cover with plastic wrap and a damp towel to keep it from drying out. Remove 1 sheet, spread it flat, and mist with butter-flavored cooking spray. Sprinkle with 1 scan tablespoon of the crumb mixture. Repeat layering to use 4 more of the remaining phyllo sheets and about half of the crumb mixture. Top with 1 phyllo sheet and mist with the cooking spray.
Spread with 1/4 cup of the preserves to within 1" of the edges. Spoon half of the apple mixture over the preserves. Fold 1" of each long edge over the apple mixture. Starting with the short edge, roll up as tightly as possible. Gently place the strudel, seam side down, on the prepared baking sheet. Mist the top with cooking spray.
Repeat to make second strudel.
Using a sharp knife, make several slashes in the top of each strudel.
Bake for 15 minutes, or until crisp and golden brown. Sprinkle with the confectioners' sugar. Serve warm.
Makes 12 servings
