Yield: 1 Servings
Measure | Ingredient |
---|---|
8 mediums | Granny Smith apples; peeled, cored and sliced |
½ cup | Raisins |
2 tablespoons | Honey |
\N \N | Cinnamon and nutmeg to taste |
6 \N | Sheets phyllo dough; partly thawed & covered with a damp, clean towel |
\N \N | Vegetable oil spray; (PAM) |
2 cups | Apple cider |
4 teaspoons | Arrowroot or cornstarch |
\N \N | Cinnamon and nutmeg to taste |
CINNAMON SAUCE
STRUDEL: Preheat oven to 400 F. Mix sliced apples and raisins with sweetener (I used 2 Tbs. frozen apple juice concentrate); sprinkle with cinnamon and nutmeg. Lay 1 sheet of phyllo on a greased cookie sheet. Spray phyllo with vegetable oil or a mist of water. Lay another sheet of phyllo on top of the first one, spray with oil or water and place a third sheet on top.
Place half of apple mixture on phyllo and roll up lengthwise, turning in the ends to enclose filling. Cut ¾ of the way through the roll to make 7 servings. Repeat procedure with the other 3 sheets of phyllo and the remaining apple mixture. Bake 15 to 20 minutes, until lightly browned.
SAUCE: Combine all ingredients in a small saucepan. Whisk thoroughly. Heat to a boil, stirring constantly. TO SERVE: Separate strudel slices with a sharp knife. Top with warm sauce.
Note: I did not slice strudel - and baked it about 35 minutes. Next time I would chop apples instead of slicing thinly.
Posted to fatfree digest by "Richard M. Swanson" <sharpy@...> on Oct 26, 1998, converted by MM_Buster v2.0l.