Apple strudel with cinnamon sauce

Yield: 1 Servings

Measure Ingredient
8 mediums Granny Smith apples; peeled, cored and sliced
½ cup Raisins
2 tablespoons Honey
Cinnamon and nutmeg to taste
6 Sheets phyllo dough; partly thawed & covered with a damp, clean towel
Vegetable oil spray; (PAM)
2 cups Apple cider
4 teaspoons Arrowroot or cornstarch
Cinnamon and nutmeg to taste


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.

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