Cinnamon Apple Strudel
Phyllo dough gives a delicate texture to this cinnamon apple strudel.
Serves: Serves: 8
- 1/2 cup dried apricots
- 1/4 cup dried dates
- 20-ounce can sliced apples, drained
- 1/2 cup corn syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 sheets phyllo dough
- Butter-flavored cooking spray
- Cinnamon-sugar mixture
- Preheat oven to 350F. Line baking sheet(s) with foil and spray with cooking spray.
- Combine apricots and dates in small saucepan; cover with water and cook over medium heat until fruits are softened, 10 to 15 minutes. Remove fruits from water and chop into small pieces.
- Combine dates, apricots, apples, corn syrup, lemon juice, cinnamon and nutmeg in medium bowl; mix well.
- Keep phyllo dough moist by covering lightly with a damp (not wet) towel.
- Lay one sheet of phyllo dough on dry, flat surface; spray lightly with cooking spray. Top with another sheet of phyllo dough and brush lightly with water. Repeat the process with remaining phyllo sheets alternating with cooking spray and water.
- Spoon fruit mixture onto dough; leave a 1-inch border on the sides. Fold in sides and spray lightly with cooking spray to seal. Roll strudel from the bottom up and spray lightly to seal.
- Place strudel on baking sheet seam side down; brush top lightly with water and sprinkle with cinnamon-sugar mixture. Bake 30 to 35 minutes, until golden brown.
- Cool slightly before slicing into 1-inch pieces. Strudel can be frozen up to 6 months. Thaw at room temperature before serving.
- Three apricots, naturally low in calories and fat, provide 55 percent of the daily value for vitamin A in the form of beta-carotene.
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.To order this book go to Amazon.