Apple Strudel With Cinnamon Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8 medium: Granny Smith apples, peeled, cored and sliced
1/2 cup: Raisins,
2 tbsp: Honey,
Cinnamon and nutmeg to taste,
6 Sheets: phyllo dough, partly thawed & covered with a damp, clean towel
Vegetable oil spray, (PAM)
CINNAMON SAUCE
2 cup: Apple cider,
4 tsp: Arrowroot or cornstarch,
Cinnamon and nutmeg to taste,
Directions:
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" on Oct
26, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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"
26, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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