Recipe: Apple Strudel with Cinnamon Sauce
Yield: 1 Servings
8 md Granny Smith apples; peeled, -- cored and sliced 1/2 c Raisins 2 tb Honey Cinnamon and nutmeg to taste 6 Sheets phyllo dough; partly -- thawed & covered with a -- damp, clean towel Vegetable oil spray; (PAM)
2 c Apple cider 4 ts 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 3/4 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" <firstname.lastname@example.org> on Oct 26, 1998, converted by MM_Buster v2.0l.
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