Cranberry-Apple Strudel the Editors of Publications International, Ltd.
Makes 8 servings
|Butter-flavored nonstick cooking spray|
|1||tablespoon packed light brown sugar|
|2||medium Golden Delicious apples, cored, peeled and diced|
|1||can (16 ounces) whole-berry cranberry sauce|
|6||sheets phyllo dough|
|3||tablespoons graham cracker crumbs, divided|
|1/4||cup toasted almonds, chopped|
- Preheat oven to 375°F. Spray cookie sheet with cooking spray. Set aside. Melt margarine in large saucepan over medium heat. Add brown sugar; bring to a boil. Add apples and raisins; cook 10 minutes or until apples can be easily pierced with fork. Remove from heat. Add cranberry sauce; mix well. Set aside.
- Place 1 sheet of phyllo on piece of parchment paper with narrow side farthest away. Spray phyllo with cooking spray; sprinkle 1-1/2 teaspoons graham cracker crumbs on phyllo. Overlap second sheet of phyllo over first sheet about 1 inch down from top. Spray with cooking spray; sprinkle with 1-1/2 teaspoons crumbs. Continue overlapping with remaining phyllo and crumbs, spraying with cooking spray between each layer.
- Spoon cooled cranberry mixture into center of phyllo. Sprinkle chopped almonds over mixture. Fold bottom and sides of phyllo to cover mixture, forming an envelope. With floured hands, roll filled phyllo, jelly-roll fashion, to form strudel. Place strudel on prepared cookie sheet. Spray top with cooking spray. Make 8 diagonal cuts across top of strudel. Bake 12 to 15 minutes or until lightly browned.
- Cool on wire rack 30 minutes. Cut crosswise into 8 pieces.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||20 %|
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