Makes 8 servings (2 slices each)
A sweet breakfast pastry – or dessert – that’s lusciously low in fat. Note that this recipe calls for misting the phyllo sheets as you work, to keep the dough moist and pliable. You’ll need to have a clean spray bottle you can fill with water for this purpose.
For the strudel:
- 8 medium Granny Smith apples, peeled, cored and sliced
- 1/2 cup raisins
- 2 tablespoons honey
- Cinnamon and nutmeg to taste
- 6 sheets phyllo dough, partly thawed (keep covered with a damp, clean towel while you work)
- Vegetable oil spray
For the cinnamon sauce:
- 2 cups apple cider
- 4 teaspoons cornstarch Cinnamon and nutmeg to taste
Preheat oven to 400F. Lightly grease a baking sheet using a vegetable oil spray. Mix sliced apples and raisins with honey and sprinkle with cinnamon and nutmeg. Lay one sheet of phyllo on a greased cookie sheet. Spray phyllo with a mist of water. Lay another sheet of phyllo on top of the first one, spray with water and place a third sheet on top.
Place half of apple mixture on phyllo and roll up lengthwise, tucking in the ends to enclose the filling. Next, slash the roll three-quarters of the way through – not all the way! – in seven spots to mark eight slices. (The first slash divides the roll in half, the next two slashes divide the roll in quarters, and last four slashes divide the roll into eighths). Repeat this procedure to create a second roll with the other 3 sheets of phyllo and the remaining apple mixture. Bake 15 to 20 minutes, until lightly browned.
While the strudel is baking, make the cinnamon sauce. Combine the apple cider, cornstarch and spices in a small saucepan. Whisk the mixture thoroughly and heat to a boil, stirring constantly as the sauce thickens. Pour the sauce over the strudel rolls. Serve warm or let cool just slightly before serving.
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