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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This classic fruit dessert pastry features light and flaky phyllo dough filled with a sweet-tart apple mixture. Ingredients:
1/3 cup raisins |
3 tablespoons amaretto (almond-flavored liqueur) |
3 cups coarsely chopped peeled granny smith apple (about 1 pound) |
1/3 cup sugar |
3 tablespoons all-purpose flour |
1/4 teaspoon ground cinnamon |
8 sheets frozen phyllo dough, thawed |
butter-flavored cooking spray |
2 cups vanilla low-fat ice cream |
fresh mint (optional) |
Directions:
1. Combine raisins and amaretto in a bowl. Microwave at high 1 1/2 minutes; drain well.
2. Combine raisins, apple, sugar, flour, and cinnamon in a bowl. Toss well, and set aside.
3. Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
4. Spoon apple mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of apple mixture on each end.
5. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.
6. Bake at 350° for 35 minutes or until golden brown. Serve warm with ice cream. Garnish with fresh mint, if desired.
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