Apple Strudel (Cooking Light Annual Recipes 2004 - Cooking Light)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This is one of Rose Hassin's specialties.

Ingredients

• 4 ounces day-old French bread or other firm white bread, coarsely chopped
• 3 tablespoons butter, divided
• 5 cups finely chopped peeled McIntosh apples (about 1 1/4 pounds)
• 1 cup sugar
• 1/2 cup golden raisins
• 1 teaspoon ground cinnamon
• 8 sheets frozen phyllo dough, thawed
• Cooking spray

Directions

1. Preheat oven to 375°.
2. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/4 cups.
3. Melt 1 tablespoon butter in a large skillet over medium-high heat; add breadcrumbs.
4. Cook 4 minutes or until lightly browned; stir frequently.
5. Combine breadcrumbs, apple, sugar, raisins, and cinnamon in a medium bowl; toss to combine.
6. Lightly coat each of 4 phyllo sheets with cooking spray, placing one on top of the other.
7. Cover with plastic wrap; press gently to seal sheets together.
8. Discard plastic wrap.
9. Spoon 3 cups apple mixture along 1 long edge of stacked phyllo; leave a 2-inch border.
10. Fold short edges of phyllo to cover 2 inches of apple mixture on each end.
11. Start at long edge with 2-inch border; roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.)
12. Place strudel, seam side down, on a jelly roll pan coated with cooking spray.
13. Repeat procedure with remaining phyllo dough, cooking spray, and apple mixture.
14. Melt 2 tablespoons butter and brush over strudels.
15. Bake at 375° 25 minutes or until golden.
16. Cool on a wire rack 20 minutes before serving.

Yield: 8 servings (serving size: 1 [3-inch] slice)